Brick wrote:

> Look here for your sausage making supplies and or equipment;
> http://www.sausagemaker.com/
>
> The site is owned by Rytek Kutas the accepted master of sausage
> making. His book is apparently the only single reference to organize
> and consolidate the accepted practices and procedures for meat
> curing and sausage making.

What a strange thing to say. While the Kutas book has many
good points, it's hardly "the only single reference" on
the subject. Some of the material has been completely
discredited, as a matter of fact.

For one thing, he advocates using a product called
Fermento to "simulate" the flavor of fermented sausage
preparations. This is akin to adding vinegar to bread
dough to "simulate" the flavor of a sourdough bread,
instead of using real sourdough culture.

Not only is this not an "accepted practice" as you
put it, it's universally looked down upon in the
industry as an adulteration, as well it should be.
A fermented product should actually be fermented.
No real insight there.

There's no such thing as a single reference or source
in the field of meat curing and sausage making. Like
all fields and specialties, you need to get your
information from multiple sources.

--
Reg