or Connect
New Posts  All Forums:Forum Nav:

what one book - Page 2

post #21 of 29
Quote:
Originally Posted by SausageBoy View Post

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?

 

post #22 of 29
Quote:
Originally Posted by Big Casino View Post

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

confused.gif



No doubt!

 

I have almost 60 sausage making and meat curing books.

 

sausage.gif

 

 

 

post #23 of 29
Quote:
Originally Posted by solaryellow View Post



Have you even read these books?

 

 

 

I've read the books and many more.

They're on the book shelf right here beside me.

 

sausage.gif

 

 


 

 

post #24 of 29
Quote:
Originally Posted by SausageBoy View Post



 

 

I've read the books and many more.

They're on the book shelf right here beside me.

 

sausage.gif

 

 


 

 



Now I am even more confused about your post about powdered milk and fermento.

 

post #25 of 29

Charcuterie by Ruhlman and Polcyn

This is a great book that covers both sausages and the role and uses of salt in general.  

post #26 of 29
Quote:
Originally Posted by solaryellow View Post



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!

 

 

post #27 of 29
Quote:
Originally Posted by SausageBoy View Post

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.

 

http://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739

 

sausage.gif



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.

 

post #28 of 29
Quote:
Originally Posted by SausageBoy View Post

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!    
No disagreement there. :)
post #29 of 29

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.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage