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.
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.