Hi folks,
I'm ready to try sausage making. I started with what seemed like the best recommendation from this site. That was to get the Rytek Kutas book.
I order books second hand all the time from Alibris. I ordered this one and failed to notice it was an old edition (1976).
My question: Should I bite the bullet and go out and get the new edition or is the 30 year old version just fine? Anyone familiar with how this book has been updated over the years?
Thanks
Carter
The 1976 edition will serve you just fine. More recent editions have expanded to include canning techniques, USDA regulations, and other non-sausage making topics. It's unlikely the sausage recipes have changed or new variations added. I would say buy it with confidence.
With that said, I believe many older recipes that use pork need to be adjusted somewhat to compensate for the remarkable leanness of today's pork. Recipes often call for pork butts to supply the fat so important in making a satisfying sausage. Back in 1976, pork was quite a bit fatter and the butts worked perfectly. No longer true today. I almost always use pure pork fat when mixing with leaner meats, especially venison. I'm looking for the 80/20 mixture, even 70/30, meaning for every 7-8 pounds of lean trimmings I add 2-3 lbs of fat.
Good luck with your new hobby...I find it very therapeutic.
Thanks for the response Smudge. Glad to hear it.
It's a really new undertaking and because it's so different, it's kind of hard to know where to begin. I'm just starting to comb this part of the forum. Seems like there's a lot of good advice here - as usual.
If I'm not mistaken, the newer version has a section regarding opening your own sausage shop and the US regulations regarding this.
Unless you planning on doing this, the older version will be just fine.
Lumpy