It's not easy to 'find' what is omitted! LOL
And I did say real sausage....not sausages laced with milk powder, fermento, etc.
There is no perfect book.
Have you even read these books?
It's not easy to 'find' what is omitted! LOL
And I did say real sausage....not sausages laced with milk powder, fermento, etc.
There is no perfect book.
yeah honestly just "one book" is probably a pipe dream...LOL but you can probably bet any of the three books named here are a good book to start with, but my guess is you will end up buying the others sooner or later...LOL
so don't worry too much about it
I've read the books and many more.Have you even read these books?
I've read the books and many more.
They're on the book shelf right here beside me.
Now I am even more confused about your post about powdered milk and fermento.
What one book?
"Charcuterie" by Ruhlman and Polcyn is 'okay' but it's riddled with bad advise, errors, omissions and shortcuts.
INHO, the best all around book for someone serious about real sausagemaking and meat curing is..."Home Production of Quality Meats and Sausages" by the Marianski's.
No disagreement there. :)Quote: Originally Posted by solaryellow Now I am even more confused about your post about powdered milk and fermento. Sorry! The OP asked for one book, I recommended one book. Your opinion is obviously different, and that's okay with me!