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Book, Home Productions Of Quality Meat & Sausages

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Price: $26.95
Item Number: BK426739

'Home Production of Quality Meats and Sausages' is a comprehensive reference on the production of meats and sausages at home. This book, by Stanley and Adam Marianski, lays a foundation for the serious hobbyist providing him a better understanding of the sausage making process and unafraid to try his own ideas.

This book bridges the gap that exists between highly technical textbooks made for the meat industry and the requirements of the typical hobbyist. Technical terms are substituted with simpler but equivalent meanings.

Covers:

• Curing & making brines • smoking meats & sausages • u.S. Standards

• Making fresh, smoked, emulsified, fermented & air dried products

• Making special sausages such as head cheeses, blood & liver sausages, low salt, low fat & kosher products, hams, bacon, butts & loins, poultry, fish & game, safety, creating your own recipes & much more

Includes:

• Many photographs, drawings & tables

• 172 Recipes - chosen for their originality & historical value. Although recipes play an important role, it is the process that ultimately decides the sausage quality. Understanding the sausage making process, then creating your own recipes will make you a sausage maker

 

 

 

 


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