6.4.1 Other Sources (besides this FAQ) for info on meat Curing and Smoking
Description
This article is from the Food Preserving FAQ, by Eric Decker ericnospam@getcomputing.com with numerous contributions by others.
6.4.1 Other Sources (besides this FAQ) for info on meat Curing and Smoking
Books:
Great Sausage Recipes and Meat Curing (1984). Rytek Kutas.
Self published. Can be obtained from the author at The Sausage
Maker Inc./ 26 Military Road/ Buffalo NY 14207. (716)-876-5521.
References
[1] Food Science--Osmosis, Rita Sorci Planey, "Fine Cooking",
Aug/Sep 1994, pp 12,13
[2] The New Professional Chef (1991). The Culinary Institute of
America.
[3] Great Sausage Recipes and Meat Curing (1984), Rytek Kutas.
[4] On Food and Cooking (1984), Harold McGee.
[5] Smoke and Spice (1994), Jamison and Jamison.
Please direct questions, comments, criticisms, and contributions to:
Richard Thead
thead@azstarnet.com -or-
thead@igate1.hac.com
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