Looking for a good reference book.

[cnl390]

Now that I am getting into this (actually I am hooked) sausage making I figured it is time to learn all I can without bothering you all with a deluge of newbie questions.  So my question is, is there any book that I can buy that is considered to be the bible of sausage making?

Thanks 

 

[bkleinsmid]

cnl........there has to be a gazillion of them. One of the books I have was recommended on this site......and others.  "Home Production of Quality Meats & Sausages".......another one is "Great Sausage Recipes and Meat Curing". I got both of them from Amazon...

Brad

 

[stevensondrive]

Great Sausage Recipes and Meat Curing by Rytek Kutas and Ben Kutas (1984)


that is the book I live by.  I have found his "hot" recipes need more hot for my taste.  he goes over everything you would possibly need to know.

 

[frosty]

Rytek Kutas

and Ben Kutas (1984)

Pretty much the ultimate text that a lot of people rely on.

I totally agree with stevensondrive!

Good luck on your quest.

 

[garyt]

Somewhere here there is or was a link for a free download for a book, I have it saved on my other laptop
 

It is a scanned in copy of a sausage making book from the 70's. Pretty complete and through, Ill see if I can find it here..

 

[smokinhusker]

Rytek's is the book I have.

 

[shoneyboy]

 Rytek's is the only one I have so far and it has a so much information you would not believe it.....Between it and this site, I have not needed else yet.......ShoneyBoy

 

[diggingdogfarm]

The Marianski's "Home Production of Quality Meats & Sausages" contains the most bang for the buck.
Warren Anderson's book "Mastering the Craft of Making Sausage" is, IMHO, the best general purpose beginner's book, minus the chapter on fermented-style sausages.

~Martin

 

[bigbob73]

I'm parial to "the complete sausage book" by Bruce Aidells

 

[jarhead]

Here's a freebee - Sausage Making For Beginners
It is ran by a good friend of mine. His name is David.

For a hard copy, I like  Charcuterie: The craft of salting, smoking and curing by Ruhlman and Keller

Lots of great info right here too.