Great Sausage Recipes and Meat Curing / by Rytek Kutas ; with sketches by Christine Engla Eber.

Format:

Book

Author/Creator:

Kutas, Rytek.

Contributor:

Eber, Christine Engla, illustrator.

Laurie Burrows Grad Collection (University of Pennsylvania)

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Sausages.

Smoked meat.

Dried meat.

Penn Provenance:

Grad, Laurie Burrows (donor)

Blank, Fritz (bookplate) (donor)

Physical Description:

[4], 503, [5] pages : illustrations ; 25 cm

Edition:

Revised edition

Distribution:

London : Collier Macmillan Publishers,

Place of Publication:

New York : MacmillanPublishing Company, [1987]

Contents:

Preface to the Revised Edition

Introduction

How It All Began

Chapter I. Curing Meat; Artery Pumping; Brining Meat; Cures; Reusing Brines; Spray (or Stitch) Pumping

Chapter II. Smoking Meat; Smoke Generators; Smokehouses; Smokehouse Controls; Smoking Procedures

Chapter III. Natural Casings; Salted Casings

Chapter IV. Collagen and Synthetic Fibrous Casings; Curved Collagen Casings; Fibrous Casings

Chapter V. Selecting and Storing Meat; Grinding Meat; Meat Combinations; Refrigeration; Sanitation

Chapter VI. Permissible Ingredients in Meat Processing; Salt; Spices; Sweeteners

Chapter VII. Fresh Sausage; Diet Sausage; Making Patties

Chapter VIII. Smoked and Cooked Sausages; Emulsified Sausage

Chapter IX. Specialty Loaves and Sausage

Chapter X. Game Meat

Chapter XI. Specialty Meat

Chapter XII. Semi-Dry Cured Sausage; Relative Humidity; Sodium Acetate; Air Drying; Dry Curing, Government Specification; Sausage Drying Rooms; Dry Curing Cooked Sausage

Chapter XIII. Dry Cured Sausage and Meat; Destroying Trichinae

Chapter XIV. Fish and Seafood; Preservation and Smoking

Chapter XV. Wholesome Meat Act; Building Specifications

Chapter XVI. Opening a Sausage Kitchen; How I Got Into Sausage Making; Kitchen Layout

Chapter XVII. 100-Lb. Meat Combination Formulas.

Notes:

Reprint. Originally published: Buffalo, N.Y. : Sausage Maker, c1984.

Includes index.

Local Notes:

Presented to the Penn Libraries by Laurie Burrows Grad.

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has handwritten bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

ISBN:

0025668609

OCLC:

14931998

Online:

Laurie Burrows Grad Collection Home Page