"Great Sausage Recipes and Meat Curing" by Rytek Kutas Once again we present 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 is effectiveness in helping you avoid 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. Rytek Kutas made a living smoking and curing meats. Great Sausage Recipes and Meat Curing has been used in food science programs in universities across America, in Canada, England, and even Australia. With over half a million copies sold, this recipe book and guide is sure to satisfy. Here are some of the books impressive features: • Over 550 Pages • Exciting Recipes (over 190 total) • Over 200 Illustrations and Color and Black & White Photos • Complete Section on Canning Let Rytek tell you how to: • Make Fresh Sausages • Cure & Smoke Venison & Game Meats • Make Dry Cured Sausage • Smoke and Preserve Fish and Meat • Build A Smoker • Set up a Sausage Kitchen DVD: New and updated for Autumn 2006! Due to the many changes in Sausage Making and Meat Curing over the years, we have revised and updated our meat processing video featuring Rytek Kutas. We would like to present to you, "Making Sausage at Home" with Jack LoCastro and Toni Silveri. This new DVD contains all of the important information you need to make great sausage at home. Let The Sausage Maker show you how to properly use meat grinders, sausage stuffers and smokehouses. You'll actually see how to use natural and collagen casings to make fresh breakfast sausage, fresh Polish sausage and dried sausage sticks. You'll see how to link sausages and fill large diameter salamis. You'll be shown how to smoke and cook these sausages as well. Let The Sausage Maker show you how easy it is to make Beef or Venison Jerky using ground meat. Additionally, you'll see how to make Corned Beef and Pastrami, plus how to properly smoke and cook Fish and Turkey. This DVD features 9 chapters, including: • Introduction • Meats & Equipment • Making Breakfast Sausage • Making Dried Sausage Sticks • Making Salami • Making Polish Sausage • Making Venison and Beef Jerky • Making Pastrami • Smoking Fish and Poultry