The Art Of Making Fermented Sausages

( 2 )

Overview

The art and secrets of making fermented sausages finally revealed. 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 believed that any hobbyist could make wonderful salami at home, if he only knew how. For ...
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Overview

The art and secrets of making fermented sausages finally revealed. 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 believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages 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 a solid science. Highly technical papers 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. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
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Product Details

  • ISBN-13: 9780982426715
  • Publisher: Bookmagic
  • Publication date: 8/1/2009
  • Edition number: 2
  • Pages: 276
  • Sales rank: 263,634
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.58 (d)

Customer Reviews

Average Rating 2.5
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Sort by: Showing all of 2 Customer Reviews
  • Posted March 29, 2013

    I bought this book because it showed me the technical methods of

    I bought this book because it showed me the technical methods of curing and smoking. The recipes are somewhat hard to follow but the measurements in metric weight takes all the guess work out of how much of what. I have used this book to make several types of sausage and they all turned out better than I expected.

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  • Posted March 22, 2012

    not worth it.

    Not worth the money.Almost everything in this book is already in Home production of quality meats and sausages.I hate buying two books with the same information.The Home production of quality meats and sausages is the better book in my opinion.The recipes are smaller and easier to deal with if you are just starting out,and there is enough info about fermented sausages so you dont kill yourself.

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