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9780982426715: The Art of Making Fermented Sausages
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The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. Highly technical papers were published in Food Technology journals which unfortunately were written in very difficult terms. Thus the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist was born. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

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About the Author:
Stanley Marianski is the author of eleven books which include topics on meat smoking, pickling and making alcoholic beverages. Stanley actively participates in many forums and conferences related to meat smoking; he is a regular participant of the Wedliny Domowe National Conference in Poland where purveyors of meat products get the opportunity to showcase their goods. His main objective in writing his books which always contain diagrams is to help the reader "understand the sausage making process" and then "create his own recipes." His passion for creating unique sausage blends have been handed down from generations and he looks forward to continue sharing this passion with sons who also co-authored most of his books.
Review:
There is both an art and a science to the making of fermented sausages. And both will be found within pages of Stanley and Adam Marianski's "The Art of Making Fermented Sausages", a 272-page compendium of illustrated, step-by-step instructions that will enable even the most novice culinary hobbyist with all the information the non-specialist general reader will need to produce quality meats that would grace any dining occasion with friends and family. Readers will learn how to control meat acidity and remove excess moisture; select proper temperatures for fermenting, smoking and drying; both understand and exercise effective control over fermentation process; choose appropriate starter cultures and make both traditional and fast-fermented products; select and operate the proper equipment, safety measures, and more. Of special note is extensive section featuring fifty-one fermented sausage recipes. A superbly organized, unique, and highly recommended addition to personal and professional culinary collections.- The Midwest Book Review

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  • PublisherBookmagic LLC
  • Publication date2012
  • ISBN 10 0982426712
  • ISBN 13 9780982426715
  • BindingPaperback
  • Edition number2
  • Number of pages275
  • Rating

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Paperback. Condition: new. Paperback. The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780982426715

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