Home Production of Quality Meats and Sausages Author: Stanley Marianski | Language: English | ISBN:
B00BAKOIKM | Format: PDF
Home Production of Quality Meats and Sausages Description
There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. There are professional books that are written for meat plant managers or graduate students, unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, 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, 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. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors 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."
- File Size: 7868 KB
- Print Length: 791 pages
- Publisher: Bookmagic LLC (February 1, 2013)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B00BAKOIKM
- Text-to-Speech: Enabled
X-Ray:
- Lending: Enabled
- Amazon Best Sellers Rank: #127,466 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #37
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Outdoor Cooking - #42
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
- #37
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Outdoor Cooking - #42
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Meat, Poultry & Seafood > Meats
This is the best.
If you want to buy one book about sausages,this is the one ,believe me you do not need any other.
It made me understand clearly the magic of sausage making,
I can from now on formulate my own sausages because now i know quite well the science behind.
Until now i made the following sausages :-
1-Kosher beef sausage
2-Liver pate sausage
3-Mortadella di bologna
4-Mortadella lyoner
Taste ,texture and aroma are out of this world especially if you allow them to mature for 2 or 3 days in the fridge before you consume them.
Honestly they are better than the ones that i use to buy from the deli.
For me no more buying from the shops.
Page 153 and 154 alone worth the price of this book because they simply provide you with the secret of making better than the shops sausages
Large variety of sausages as an example fresh sausages ,cooked sausages,emulsified sausages,boiled sausages,liver sausages ,head cheeses and meat jelies,fermented sausages and for the first time ever in any book that i read and owned a full chapter on kosher sausages (special sausages)
They show you exceedingly simple,easy methods and techniques to achieve a first class products
Full chapter on how to cure meat , the different methods used and the ingredients to use
Full chapters on how to make hams,bacons and dried meats
Full chapters on poultry,fish and wild game
Full chapters on barbecuing and canning
They are two types of Pastrami in this book ,the cooked (pastrami)and the dried uncooked (pastirma )they are next in my list to make.
Actally i can not say enough about this book ,it is the complete book about sausages and cured meat ever written
I recommend it highly.
By G. Hanna
Yes, I've read Ruhlman's "Charcuterie" (poor IMO) and Jane Grigson's "Charcuterie & French Pork Cookery" & Kuta's "great Sausage Recipes and meat curing" However...for Charcuterie, nothing touches this.
This is book is NOT about fresh sausage or Duck Confit(Ruhlman)This book is about:
CHARCUTERIE dried, smoked, cured, brined & jellied!!!
A good section on meat science (I think possibly lifted from Forrest's "Principles of Meat Science"? LOL)it covers all of the areas I mentioned above...for novice or advanced (I make 6 - 12 different types of salamis, loins, butts, hams & bacons every year).
If you are interested specifically in making salamis then their other book "The art of making Fermented Sausages" has more recipes, but the rest of that material is covered in this book as well.
If you want make Charcuterie, this is THE definitive book printed to date. Thanks again guys.
By jack of all trades
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