{"product_id":"great-sausage-recipes-and-meat-curing","title":"Great Sausage Recipes and Meat Curing","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003eRytek Kutas spent his entire life learning and perfecting the art of sausage making, beginning with depression-era Christmases making kielbasa with his family. He is deceased.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003eFrequently reprinted with this same ISBN but with slightly differing bibliographical details.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003eOne of the most definitive manuals on sausage making in the English language. --Craig Claiborne\u003c\/p\u003e\n\u003cp\u003e\"If I could only have one book on sausage making this would be the one.\" -- squidoo.com\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eGreat Sausage Recipes and Meat Curing\u003c\/i\u003e is the most comprehensive book available on sausage making and meat curing and has sold more than 500,000 copies worldwide. It is easily understood, contains a wide variety of recipes, and is very effective in helping solve common problems. It is written by a man who learned the art of sausage making and meat curing at a very young age and who made a living smoking and curing meats.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCuring and smoking meat using natural and synthetic casings\u003c\/li\u003e\n\u003cli\u003eSelecting and storing meat and choosing other ingredients\u003c\/li\u003e\n\u003cli\u003eFresh Italian Sausage, Dried Beef, Andouille Sausage, Kippered Salmon\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Kutas, Rytek\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Sausage Maker, Inc.\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2007-04-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Specific Ingredients|Meat\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Meat|Cookbooks|Smoked meat|Sausages|Dried meat\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780025668607\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780025668607\u003c\/p\u003e","brand":"Sausage Maker, Inc.","offers":[{"title":"Default Title","offer_id":52147191873817,"sku":"SP-9780025668607","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/9780025668607_spiral.png?v=1774160800","url":"https:\/\/westbindery.com\/products\/great-sausage-recipes-and-meat-curing","provider":"West Bindery","version":"1.0","type":"link"}