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This book discusses equipment, ingredients, stuffing, curing, smoking and preserving using all types of meat, poultry, game and fish. A heavy emphasis is placed on the healthy aspect of making and eating sausage and cured meats. There are hundreds of recipes for delicious, low-salt, low fat dishes and sausages. If you want to enjoy the wonderful world of sausage making, and still watch your salt and fat intake, this book is right on.