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Great Sausage Recipes
and Meat Curing
 - by Rytek Kutas

Makes a great gift!

 

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The new, 'Revised Edition' of
Great Sausage Recipes and Meat Curing
, by Rytek Kutas


“It is one of the most definitive manuals on
sausage making in the English language.”
 

—Craig Claiborne

   This book is without compare...

   If you want to become expert at meat curing, sausage making and meat preservation, then get this book. A new section on canning has been added too.

   Over 500 pages well written in layman’s terms that will get you going immediately. You will enjoy this delightful book for years to come.

   In the last decade, the words 'sausage making' and 'meat curing' have become synonymous with the name Rytek (Richard) Kutas. The world's foremost sausage maker has been featured on radio, TV talk shows, newspapers features and sausage-making seminars, ever since the publication of the original edition of Great Sausage Recipes and Meat Curing.
Over 300,000 copies of this 500-page version of “Great Sausage Recipes” have been sold. However, this new revised edition has been written in even greater detail. The answers to many of the questions asked over the years have been incorporated in this revised edition.

   Strange as it may seem, of the 13 or 14 sausage-making books that are on the market today. “Great Sausage Recipes and Meat Curing” is the only one written by a profes­sional sausage maker. This tells you why the most famous culinary schools and universities have incor­porated it into their food science programs. The book delves exten­sively into the subjects of curing and smoking meat, which is not written in any other book. Adding even more credibility to this book, many of America’s top food critics and culinary experts have made this book the subject of one of their arti­cles.
Copies of “Great Sausage Recipes and Meat Curing” appear in countries across the world, includ­ing Canada. England, Australia, New Zealand and many others.
 

A special note from Ben Kutas:

   This revised edition of “Great Sausage Recipes and Meat Curing” book is dedicated to the memory of the author Rytek Kutas.

   With the knowledge that he passed on to me in regards to sausage making, I was able to complete the revision of this book as he wanted it. As brothers, we grew up together and stayed close throughout our entire lives, and it is with this in mind that one section of this book is dedicated to recipes that were his favorites. Though they are not sausage recipes, they are excellent dishes he enjoyed.

   Ben Kutas