Once again we present to you the most comprehensive recipe book that has been our best seller since its first printing. Its continued success reflects its ability to be easily understood, its wide variety of recipes and effectiveness in guiding people through common problems. This recipe book isn’t written by an author, it’s written by someone whose family introduced him to and taught him sausage making at a very early age and he made a living smoking and curing meats. Great Sausage Recipes and Meat Curing has been used in Food Science programs in Universities across America, Canada, England and even in Australia.

• Over 550 pages
• Exciting Recipes (over 190)
• Over 200 illustrations with colored and black & white photos
• Complete section on canning
• Great Sausage Recipes and Meat Curing has become part of the Food Science programs in many universities