A new book-Home Production of Quality Meats and Sausages by Stanley and Adam Marianski has recently been released. Not a simple cookbook loaded with recipes but rather a one- volume reference (700 pages) that bridges the gap that exists between technical textbooks and the requirements of the typical hobbyist. Their previous books: Meat Smoking and Smokehouse Design, Polish Sausages, Authentic Recipes and Instructions and The Art of Making Fermented Sausages have dealt mainly with sausages, this book deals with all types of meat products. The book covers topics such as curing and making brine, smoking meats and sausages, U.S. Standards, making fresh, smoked, emulsified, fermented and air dried products, making special sausages such as head cheeses, blood and liver sausages, low salt, low fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, canning, safety, creating your own recipes and much more…
To get the reader started 172 recipes are provided which were chosen for their originality and historical value. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. The quote from the book: “We don’t want the reader to copy the recipes only, we want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker.”
Published by Bookmagic LLC.
You can search the book inside at: http://bookmagic.com/books/home-production-quality-meats-sausages