Great Sausage Recipes and Meat Curing Hardcover – January 1, 1984

Great book for a beginner in sausage making.However page 178 has the Jalapeno Sausage recipe for 25 and 10lbs, the seasoning amounts seem incredibly high. 1 1/4 cup onion powder 1 cup paprika etc.. it seems like way to much. looking at different Jalapeno recipes i see similar ingredients but not near that level. any thought on this? has anyone made this particular jalapeno recipe? what was your results?thanks in advance

Has helped me create many new things safely

Product as described and fast shipping.

I give it 4 out of five only because the recipes seem a bit disorganized.Beyond that, the information it contains is detailed and complete.

Like many others I purchased this book because in large part the reviews I saw at Amazon.com. I have ground and used a wood fired smoker for years, but had never tried sausage making. I have been a member of a historical reenacting group (SCA), and wanted a book that had authentic recipes, but as my mother is a nurse (RN) I have a firm grounding in the need for strict food safety. There are plenty of books out there that will give you some good recipes but few have anything like the detailed instructions with explanation of the reasoning and the science behind the current safety beliefs/accepted rules of food safety. Also included are instructions and color pictures for each step in sausage making, enough maintenance for all the equipment I might to use, and an explanation of what ingredients purpose is. This information is about the first third of the book.The only qualification is that as MSG is known to cause brain cell damage, and I know someone who gets psychotic episodes when ingesting it (I am a witness) so why include it, so as to lessen the salt needed? Also I would never any potassium salt to anything as my mother is a retired nursing professor, and has heart problems (with a sensitive enough heart or meds you could have some real health incidents and not know why). I also know that I need not add soy because it's just in food to help prevent unsightly shrinkage (and increase the profits of the sausage maker) and as a filer, and If I want I have options with similar binding effects.The rest of the book contains a few various charts (meat cuts, how much do you get for various weights of casings natural or collagen or other various helpful tidbits. Mostly its all variations of sausages (the same sausage but fresh and with nitrates are different and have different preparation methods. there is a good breadth of types of recipes and even a few (blood sausage) that are really hard to get someone willing to sell you the ingredients.I cannot recommend this comprehensive book enough. It's not just another small thin book with some recipes and next to no explanations of why we should do things, and what ingredients/procedures are optional or absolutely must not be disregarded. This book is a thick tome of useful knowledge right up to the closing pages of the index. If you want to make sausage and need to know how to do it without risking death (from food poisoning/botulism) this is the book for you!Ambre'

best book for sausage making a person can buy

While this really is a massive, densely informative collection of instructions for obtaining cured meaty bliss, to call it a cookbook in the traditional sense might be misleading: If you were to open up to an arbitrary page without reading the associated chapter and technique introductions, you might be tempted to believe there is missing information.The recipes in this monster are closer to lists of ingredients, sometimes accompanied by suggestions and variations. They are organized in such a way that you might find virtually no information on the actual process your ingredients will need to run through for dozens of pages at a time; if you don't want to put in the (relatively minor) time investment to read the introduction and chapter forewords, you'll simply need to backtrack a bit once finding the recipe you're after to make sure you're filled in on the relevant techniques.That said, it's very much worth reading those introductory segments, which are rife with insight and can greatly aid in figuring out not just how to handle the recipes to which they pertain, but more generally which sections you'll be most interested in based on the general tastes they produce, techniques they involve and equipment they require.Perhaps more importantly, though, there is a great deal of safety information regarding handling, preparation and storage -- particularly in the beginning -- which are vital. This alone is reason enough to take your time and digest everything this book has to offer.Ingredient measurements for sausage are most often given for batch sizes of 10 and 25 pounds; sometimes the 10 lb listing is replaced by 100 lb. I have made several batches out of this book, always in 5 lb batches (simply by halving the 10 lb listings), and all have been very successful.For the most part, you won't find anything new-age in here; what you will find are many, many tried-and-true old-world meat preparations. Sausage aside, the sections on curing meats -- including the preparation of various sorts of bacon -- are enthralling and thorough.I highly recommend this to anyone who's interested in attempting sausage making at home; even if you never use a single recipe from it (though it's highly doubtful any omnivore could page through this without finding at least one intriguing concoction), this is a powerfully educational reading experience.

Great reference book with tons of great recipes. This is the sausage bible. Teaches the fundamentals of meat prep, the what's and the why's and answers technical questions about what ingredients do what in the sausage. Gives you excellent guidelines on how to come up with your own recipes. My only criticism is it uses some proprietary ingredients in certain recipes (ie: Fermento) that the author sells through his Sausage Maker business. I can't get this stuff anymore in Canada as they've stopped shipping into Canada to private citizens and I've had no luck getting it through their authorized distributors here, too small a quantity I guess. All in all though, this book is a must own for anyone making their own fresh sausage, air cured meats or smoked sausages.

Recipes are a delight!

Lots of great info in this book to make very great product in your own home. Once you get good you can experiment with the recipes more.Meat Shop Bible must have. 👍🏼

Great book with lots of useful advice, wanting to make some homemade sausages It contained information on recipes, preparation and techniques for making sausages. In addition lots of information on home production of other meats.

This book is exactly what I was looking for to learn about sausage making. The book is full of knowledge about the processes of various meats and curing of meats that any person interested in getting started or even the experienced would find very informative. This book is full of some great recipes and advice that I will continue to use throughout the future years I plan on making sausage and cured meats of various kinds. I would recommend this book to the beginner and to the experts who want to increase their knowledge in the art of sausage making and curing of meats.