Just got my copy of Rytek Kutas 4th edition of Great Sausage Recipes and Meat Curing. This book is excellent as it has a very nice hardback front cover, easy to understand, good illustrations, recipes, canning information, charts for beef, pork, veal, list of some suppliers, you get the picture. I highly rate this book for anyone interested in sausage making and the likes there of. Do I sound like a satified customer? Thanks for all that suggested this book. It's all good my friends.