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15/03/ · [ Download] Free Home Production of Quality Meats and Sausages by Stanley Marianski Full ONLINE Author: Stanley Marianski Pages: pages Publisher: Bookmagic, 23/09/ · 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 10/09/ · 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 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 24/11/ · 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 ... read more
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. Review One doesn't need a huge meat factory to make excellent meat. From making good cures to smoking meat and living up the USDA standards, "Home Production of Quality Meats and Sausages" is a top pick for anyone who likes making their own food. It's all here -- all the info about the equipment, the methods, the meat, the recipes -- absolutely everything you'll need to become an quality meat processor. This well-organized and well-written book will help you turn your beef, pork, wild game, fish or fowl into great tasting products.
The Marianskis definitely know what they're doing, and sharing their expertise with this book is a gift to us all. At nearly pages, it's a meaty tome. The vast amount of information, though wonderfully laid out and clearly explained, may scare off someone who is looking for something more lightweight. Home Production will probably interest the more serious amateur, a reader looking for "just a recipe" should probably go elsewhere. One of the most clearly written and serious cooking science books available to home cooks, Home Production of Quality Meats and Sausages is the ideal reference for the reader interested in self-sufficiency.
Armed with the information in Home Production and the willingness to experiment, nearly anyone could become a confident sausage-maker. The great thing about this hefty book is that it not only offers recipes, but is designed to educate the reader about meat technology and the actual process of sausage making at home. Intended to "bridge the gap that exists between highly technical textbooks and the requirement of the typical hobbyist, the book's main saving grace is that it doesn't contain a lot of jargon that needs decoding, it also provides many useful illustrations and drawings. 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. Best ever book written about sausages and cured meat By G. Hanna 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 and 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. Out of the park! for Charcuterie, nothing touches this. 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 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. Amazing By Andrew D.
Graff Just one look at the cover and one realizes that they didn't put much time or money in the Graphic Design portion of the book. They were too busy giving you a bibles worth of information on a tricky subject that is not well defined in the pantheon of cooking books. This book suffers from a few grammatical errors here and there, and a couple anomalies in the way they present multiple amounts in a few of the recipes. Because these are sausage makers that have turned book writers because they want to share their enormous wealth of information.
The editors will have a look at it as soon as possible. Magazine: [Download] Free Home Production of Quality Meats and Sausages by Stanley Marianski Full ONLINE. XX English Deutsch Français Español Português Italiano Român Nederlands Latina Dansk Svenska Norsk Magyar Bahasa Indonesia Türkçe Suomi Latvian Lithuanian český русский български العربية Unknown. Self publishing. Login to YUMPU News Login to YUMPU Publishing. TRY ADFREE Self publishing products News Publishing. Share Embed Flag. SHOW LESS. ePAPER READ DOWNLOAD ePAPER. No tags were found Create successful ePaper yourself Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
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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. 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 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.
[Download] Free Home Production of Quality Meats and Sausages by Stanley Marianski Full ONLINE,Home Production of Quality Meats and Sausages Description
24/11/ · 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 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 23/09/ · 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 15/05/ · Download Home Production of Quality Meats and Sausages Book Free. Home Production of Quality Meats and Sausages has positive feedback from reader, below are 10/09/ · 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 15/03/ · [ Download] Free Home Production of Quality Meats and Sausages by Stanley Marianski Full ONLINE Author: Stanley Marianski Pages: pages Publisher: Bookmagic, ... read more
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