what one book
- Thread starter ldrus
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
sausageboy
Meat Mopper
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
No doubt!
I have almost 60 sausage making and meat curing books.
sausageboy
Meat Mopper
I've read the books and many more.
They're on the book shelf right here beside me.
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.
dmsintexas
Newbie
Charcuterie by Ruhlman and Polcyn
[color= rgb(24, 24, 24)]This is a great book that covers both sausages and the role and uses of salt in general. [/color]
[color= rgb(24, 24, 24)]This is a great book that covers both sausages and the role and uses of salt in general. [/color]
sausageboy
Meat Mopper
Sorry!
The OP asked for one book, I recommended one book.
Your opinion is obviously different, and that's okay with me!
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.
I pretty much have to agree with Sausageboy here, I'm not real fond of "Charcuterie". but really enjoyed the tech stuff that the Marianski's bring to the table, sausage making is an art and a science which Kutas and the Marianski's cover pretty well.
Ruhlman and Polcyn book is more of a cookbook for people that just want to make some cured meat. I enjoy the book but not the best for the new guy that wants to learn why.
schmokin
Newbie
I don't always need to know why, just does my family, friends, and myself like the finished product ? Yes/ No/ Maybe with some modifications. Doesn't seem to matter if it is a recipe or store bought mix the final questions are the same.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 52
- Sausage
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
-
Beautiful Sunday here
- Started by crankybuzzard
- Replies: 24
- Blowing Smoke Around the Smoker.
