When you get serious, this is the book you want:
Rytek Kutas
Great Sausage Recipes and Meat Curing
Thanks for that. On the list.
If you get this, be aware s one editions have the amounts of spices screwed up. Mine is one. Everything requires substantially more than the recipes.
I think it was Terryk who said it went wonky when they reduced the batch sizes. The spice one to another seems good. Just not enough.
