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Harry Demidavicius > wrote:
> On 04 Sep 2005 23:03:23 GMT, wrote:
> >"Darek Fisk" > wrote:
> >> > wrote in message
> >> | "Darek Fisk" > wrote:


> >> | Darek, I strongly urge you to get "Great Sausage Recipes and Meat
> >> | Curing" by Rytek Kutas. He discusses safe brined or cured cold
> >> | smoking and hot smoking for many different kinds of fish. Don't use
> >> | yourself or family as guinea pigs!
> >>
> >> No, I won't. That is why I cooked my last fish to 180 F. But even with
> >> my unsophisticated taste it feld overcooked.
> >>

> >180 F sure sounds overcooked to me, too (unless you were doing brisket
> >of bigfish)! Once again, Darek, I strongly urge you to get "Great
> >Sausage Recipes and Meat Curing" by Rytek Kutas. He discusses safe
> >brined or cured cold smoking and hot smoking for many different kinds of
> >fish. It's available used on Amazon for $32 and up, new $70, although I
> >bought mine online from the publisher, "The Sausage Maker Inc."
> >
http://www.sausagemaker.com/ $30, also now $40 with a DVD.
>
> Nick - what's the DVD all about?
>
> BTW Kutas is the only professional sausage maker/meat curer who wrote
> the book about this subject.
>
> It's a pricey book but well worth it.
>

At 6-1/2"x9-1/2" and over 500 pp, I don't think it's that pricey. I don't
know what the DVD is about. I saw it when I went to their web site earlier
today. It wasn't available when I bought my copy of the book, don't
remember when, 1984 ed. I've gotta e-mail them and see if the DVD is
available nekkid.

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