a book
Great Sausage Recipes & Meat Curing Revised Edition
Kutas Rytek · 1987 · 562 pages
The most comprehensive book available on sausage making and meat curing.
recommended by 1 person
sourced from public statements
Steven Rinella
“A fantastic old-school sausage-making book. Extremely thorough, without an ounce of cute. You'll learn tons from it.”↗