HOME PRODUCTION OF QUALITY MEAT & SAUSAGES

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SKU: 2191066
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HOME PRODUCTION OF QUALITY MEAT & SAUSAGES 7 3 1

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Details

Details

Home Production of Quality Meats & Sausages
by Stanley Marianski and Adam Marianski

This is a comprehensive one-volume reference on the manufacture of meats and sausages at home. This book bridges the gap between technical textbooks and the requirements of the typical hobbyist. Difficult technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included.

There is a collection of 172 recipes 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. It is perfectly clear that the authors don't want the reader to copy the recipes only.

You will discover how easy it is to:
  • Apply cures and make brines
  • Smoke meats, poultry, game and fish.
  • Create your own recipes
  • Conform to U.S. Government standards
  • Make fresh, smoked, emulsified and fermented sausages
  • Make special sausages such as head cheeses, blood and liver sausages
  • Make hams, bacon and loins
  • Make air dried products like jerky, biltong and pemmican and more...
Paperback, 686 Pages

Additional Info

Additional Info

SKU 2191066
Ship Weight 2.8000
Manufacturer N/A
Manufacturer Part Number 978-0-9824267-3-9
Book Theme Sausage
Requires Shipping Upcharge N/A

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