Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels - the art of smoking meats and sausages, a skill he had learned as a child from his parents. Stanley and Adam Marianski are authors of three popular books: Meat Smoking and Smokehouse Design, Polish Sausages, Authentic Recipes and Instructions, and The Art of Making Fermented Sausages. They also run the highly popular web site www.wedlinydomowe.com dedicated to smoking meats and making sausages.
Home Production of Quality Meats and Sausagesby Stanley Marianski, Adam Marianski
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
Home Production of Quality Meats and Sausages - The Making of a Sausage Maker.
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 highly technical and expensive professional books that are written for meat plant managers or graduate students pursuing a master's degree in meat technology. 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. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included.
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 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, safety, creating your own recipes 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."
- Publication date:
- Sales rank:
- Product dimensions:
- 8.60(w) x 5.90(h) x 1.50(d)
Meet the Author
Most Helpful Customer Reviews
See all customer reviews
This is the only book I have ever found that has such great recipes for so many great foods. Any kind of meat product there is is explained in this book. You can make any of them and it explains how and why to do it. It has a lot of amazing information that teaches you how to make "quality meats". It walks you through the entire process from prep work to the finished product. Really an impressive masterpiece.