The Art of Making Fermented Sausages
by Stanley & Adam Marianski
Latest Edition – This book is a must have for anyone aspiring to dry cure their own Salami, Semi Dried Sausages or other smallgoods at home. This book teaches you the science behind fermenting and dry curing and helps the reader gain confidence in the safety of their product and their method to making it. Learn about how Nitrites and Nitrates work, how starter cultures work and which ones to use. The book also includes many staple recipes for the reader to get started with. – Smoked and Cured highly recommends this book.
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 believe that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats 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 on solid science. They were highly technical papers, that 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. Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included. With more information obtainable every day, the commercial started cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
|
About the Authors:
Adam Marianski continues the family tradition by making sausages, cheeses and his own wine. Stanley and Adam Marianski are authors of two popular books: Meat smoking and Smokehouse Design, and Polish Sausages: Authentic Recipes and Instructions. |
Paperback, 254 pages; 6” x 9”
Illustrations: B&W photos & illustrations throughout
| Weight | 0.5 kg |
|---|---|
| Dimensions | 16 × 3 × 23 cm |
| Availability |
Now available in-store at 25 Salvator Dr Campbellfield 3061 Powered With Oliver Pos |
|---|
Only logged in customers who have purchased this product may leave a review.
Smoked and Cured
ABN: 8676 9276 830
25 Salvator Dr
Campbellfield, Victoria 3061
Australia
Opening hours:
Monday-Thursday: 9am-5pm
Friday: 9am-3pm
Saturday-Sunday: CLOSED
This book is not for the beginner wanting to make fermented meats. Luckily I have a degree in chemistry and experience in microbiology so I was able to gain an insight to the complex inter-reactions of the various competing organisms.
The recipes and methodology are very well presented and will be handy to the novice but they will not understand the majority of the technical content.