- Feb 6, 2021
- 244
- 93
I understand your skepticism - but a quick review of this book and you would understand that it is not a "how to make" book. It is a food-science based book about meat curing made by a professional as a safety go-by for enthusiasts. The intent of the book is to protect us from producing dangerous or deadly products by questionable methods. It provides a good description of practices and throws in some recipes in the last 1/3 of the book. From the table of contents - chapter names:I'm cautious on any books considered a bible" for curing.
There is a popular book on "Charcuterie: ..." that (IMHO) has some very questionable recipes.
- Fermented meats
- Its all about bacteria
- Fermentation step by step
- starter cultures
- additives and ingredients
- Safety hurdles
- smoking
- Fermented sausages
- Slow fermented sausages
- fast fermented sausages
- Cold smoked, cooked, and other fermented sausages
- Equipment
- Guidelines to sausage recipes
- Sausage recipes (none of which I wanted to make, but which are still a great resource)
- Troubleshooting etc.......
Not what you nor I expected, but if you want to be safe making fermented sausages, then this is the best book that I know of for amateur enthusiasts. It is not fun to read, but it is important to read if you don't completely understand the fermentation processes and use of various inoculating bacterial cultures into your grind. If you have a desire to produce high quality and safe fermented sausages/salami to share with your family and friends, then I highly recommend it.
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