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Meaty Text Books Cost Big $$ - A Rant

post #1 of 6
Thread Starter 

I'm just venting, 'cuz I'm frustrated and a little frazzled.

 

In order of awesomeness:

I have Rytek's book.

I have Charcuterie.

I have the Mariansky books.

I have Home Sausage Making.

I have Cold Smoking and Salt Curing Meat, Fish & Game. (Its utter crap. Don't even buy it. Freaky firefox wierdo...)

 

The info out there about fermenting meat (think salami, pepperoni & prosciutto) is limited at best. People have been making sausage since they were killing meat for food, but the 'science' behind acidulated meats has only been made into Science in the past 50 years. As a result.. there are nearly NO books on the matter. This is a tremendous bummer.

 

Rytek is good, but he is all, "FOLLOW MY WORDS OR DIE!!!" (and even uses all caps when he is SERIOUS)

Charcuterie is good, but is all floofy, "Yeah... this works? So do it...Go with the flow... Have you tried foie gras?"

Mariansky Sr & Jr are VERY good on this topic, but I want more!

(and the last two books on my list are a joke, lets be honest...)

 

So tonight? I started looking.. It is all textbooks. Like, college/university textbooks.

I can find them used for about $125 apiece for the cheapest one.

 

::grumble:: WTH?

 

I understand I can just follow Rytek to letter and be pleased, but I'd like to know why these things work. What I can do to make my own recipies. How much is too much, how little is too little? But $150+ for a book? Sick. I can't justify it.

 

-Princess

post #2 of 6

I have both the Rytek and Chartucerie books

 

They both have the basics and most of the science so I have just gone to using websites and adapting recipes from there 

Here are some of the links I use for research and help

 

http://www.lets-make-sausage.com/index.html

 

http://www.meatprocessingproducts.com/sausage-recipes.html

 

http://www.wedlinydomowe.com/sausage-recipes.htm

 

http://thespicysausage.com/index.html

 

http://lpoli.50webs.com/Sausage%20recipes.htm

 

Hope this helps ya

 

I totally understand the book pricing thing - we just donated 450 cookbooks to the local library last year since almost everything we do is on line. We kept the important ones with the processes and we still have 12 shelves of them.   

post #3 of 6

Do you have Harold McGee's book?

 

"On Food & Cooking;

 

The Science & Lore of the Kitchen"

 

It may answer some of your questions.

 

post #4 of 6

Yes I do

post #5 of 6

My bad, I meant the reply for Princess.

post #6 of 6
Quote:
Originally Posted by Scarbelly View Post

I have both the Rytek and Chartucerie books

 

They both have the basics and most of the science so I have just gone to using websites and adapting recipes from there 

Here are some of the links I use for research and help

 

http://www.lets-make-sausage.com/index.html

 

http://www.meatprocessingproducts.com/sausage-recipes.html

 

http://www.wedlinydomowe.com/sausage-recipes.htm

 

http://thespicysausage.com/index.html

 

http://lpoli.50webs.com/Sausage%20recipes.htm

 

Hope this helps ya

 

I totally understand the book pricing thing - we just donated 450 cookbooks to the local library last year since almost everything we do is on line. We kept the important ones with the processes and we still have 12 shelves of them.   



Thanks for a helpful reply, I'm sure others can also make use of the information from thiose links You're a good man Charlie Brown. It's all good my friend.

Rich.

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