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Home Production of Quality Meats and Sausages by Adam Marianski and Stanley Marianski (2010, Trade Paperback)

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New Trade paperback

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Product Identifiers

PublisherBookmagic, LLC

ISBN-100982426739

ISBN-139780982426739

eBay Product ID (ePID)117041162

Product Key Features

Educational LevelAdult & Further Education

Number of Pages700 Pages

LanguageEnglish

Publication NameHome Production of Quality Meats and Sausages

Publication Year2010

SubjectAgriculture / Animal Husbandry, Specific Ingredients / Meat, Methods / Canning & Preserving, Fisheries & Aquaculture

TypeTextbook

Subject AreaCooking, Technology & Engineering

AuthorAdam Marianski, Stanley Marianski

FormatTrade Paperback

Dimensions

Item Height1.7 in

Item Weight48.1 Oz

Item Length9 in

Item Width6 in

Additional Product Features

Intended AudienceAdult Education

LCCN2010-904863

IllustratedYes

SynopsisThere 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. The book covers topics such as curing and making brine, 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, and much more¿To get the reader started 172 recipes are provided 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: ¿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.¿