charcuterie_9781439069936-1.zip

[viper1]

I was surfing here last night and downloaded this file to my phone from here. I can not find it today. Can any one tell me how to find it. Id like to put it on my computer. and its just to big to email.

 

[chef jimmyj]

Viper, I can't find any reference to it...JJ

 

[sausageboy]

Deleted by SausageBoy!

 

[sausageboy]

Deleted by SausageBoy!

 

[chef jimmyj]

 SausageBoy...Do think this was this that really old book from like 1900 that was posted? I don't recognize it...JJ

 

[sausageboy]

Deleted by SausageBoy!

 

[chef jimmyj]

Ok...I was not sure, Thanks...JJ

 

[sprky]

I can't find any reference to that file either. 

 

[viper1]

Well the post was on drying meat. Its on here. It said something like click her and I did. But its in here some where. I have it on my phone. I also ordered the book. But I use my computer for most my curing and smoking recipes and such and thought it would be great.

 

[chef jimmyj]

I looked it up on Amazon...My Daughter goes to the CIA and that is one of her text books...It's nice...JJ

 

[sausageboy]

Deleted by SausageBoy!

 

[chef jimmyj]

I didn't look at the book that close but it was like all their Text Books,lots of Recipes and Basic info designed for new students...I would Imagine someone with your experience in Sausage would find it Basic ...I believe the school is switching to John Kowalski's, The Art of Charcuterie...Nice guy, very knowledgeable, but I don't think the book is as good...What would be your top recommendation for a Charcuterie/Sausage Book?...JJ

 

[sprky]

Well the post was on drying meat. Its on here. It said something like click her and I did. But its in here some where. I have it on my phone. I also ordered the book. But I use my computer for most my curing and smoking recipes and such and thought it would be great.

Sorry viper I wasn't saying it wasn't here. I guess I should have made that clear, I just couldn't find it by searching for that file. 
 

 

[sausageboy]

Deleted by SausageBoy!

 

[chef jimmyj]

I wouldn't call it basic, but it's surely incomplete.......the reader is left hanging in several instances.
There's also some very bad info in the book.
I get the feeling that Mr. Sonnenschmidt provided the recipes and that someone else wrote the book, it just doesn't come together properly.
It's diificult to recommend one book, all books have their issues and anyone who is serious about the topic(s) is going to have more than one book anyway.

All the Marianski books are good.
The CIA's Garde Manger book has some good info.
Ruhlman/Polcyn's book is, for the most part, good and deserves credit for sparking a grand re-interest in sausage making and meat curing.
Warren Anderson's Mastering the Art of Making Sausage is a good intro book for the beginner interested in fresh and smoked sausages, but he has a fear of fermented sausages. As with all books, it has issues.

It is very possible that it was a group effort...My problem with John Kowalski's book is a lot of it looks like Cut and Paste from other textbooks of the CIA...

Thanks for the input...Garde Manger is a nice book...JJ

 

[DanMcG]

Not to put Mr. Sonnenschmidt's Book down, But I thumbed through it and couldn't help notice the amount of cure used in many of his recipes are borderline dangerous. Some as much as 4 times the legal limits.

 

[viper1]

No it's me! I am wrong. It was on a nother smoking meat fourm. I havnt had a chance to look at it. Not even sure its the same book I wanted to see. But If it isnt and I like it i'll buy any way if not i'll simply delete it. Any way no problem here. As far as to much cure that is pretty much the same in all old sausage making and curing books. And no one should use salt peter and such these days. its a simple matter to use cure #1 or #2 Its the spice combos and processes I like to read. Back in those days the cure wasnt as figured out as now and there was a lot of different things. You can pick up a lot of "Heritage" recipes if your willing to think and a little conversion. But thanks every one I got the info I needed.

 

[DanMcG]

The Sonnenschmidt book I looked at was published in 1989 "Sausage and Processed
Meat Formulations"

 

[sausageboy]

Deleted by SausageBoy!

 

[viper1]

Well your probably right! I think I did say I hadn't had a chance to look at it yet.  I look at all I can to learn a little more. I said heritage in reply that they used too much cure in the old days. Not so much any thing else. Cure is a basic formula today. Back in the old days they had salt peter which i won't use today as some still do.