Great Sausage Recipes & Meat Curing. Sausage making and meat curing are no different than any other science. We all know how far medicine and other technologies have progressed in the last 50 years, and the technology of sausage making and meat curing have progressed as well. Some of the processes and products are now obsolete and even banned from use in meat curing and sausage making. This is only one of the many reasons for the third edition of Great Sausage Recipes and Meat Curing. As you begin to use this book you will find that sausage making takes no more time than cooking. Once you master the fundamental techniques, you'll be able to produce delicious, distinctive sausages. Hard cover, 6½" x 9½", 576 pages, color plates, black and white photographs and illustrations. Free Shipping! To order by phone call Toll Free 866-596-9982