This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
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.
 Food Science--Osmosis, Rita Sorci Planey, "Fine Cooking",
Aug/Sep 1994, pp 12,13
 The New Professional Chef (1991). The Culinary Institute of
 Great Sausage Recipes and Meat Curing (1984), Rytek Kutas.
 On Food and Cooking (1984), Harold McGee.
 Smoke and Spice (1994), Jamison and Jamison.
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