The Art of Making Fermented Sausages

Bought the book thinking yeah right...try to make salami in Peoria, AZ with our triple digit summer temperatures. When I received my books (i.e. also bought the Marianski's Meat Smoking Book too...), I can't seem to put either of them down. It's full of good down to earth information. My God, whoever gives this book less than 4 stars needs their head examined. It is so full of good information put together by a remarkable man and his sons. I mean think about it...this art of Salami making is thousands of years old, masked in mystery like an ancient guild, hidden away by those select few. The mystery is now solved and ready to be explored. The Art of Salami making is the most challenging, most time consuming "art" of sausage making. Like any art dealing with fermentation, especially meat. It requires dedication, discipline and a basic understanding of this natural process. The Marianski Family has my deepest respect, because they have written this book with a lot of dedication to the "ART." They have given me and you perhaps the opportunity to glimpse something beautiful and natural. A glimpse into the past, into the natural order of things, the way it is intended. Think of these men as having Doctorates in Practical Microbiology. This book is suitable for the Novice up through the Purist. Myself being an Engineer with 35 years in the work place find it fascinating reading. It is so detailed on just about every aspect of salami making, yet easy to read and understand. This book is suitable for those who are frugal and those with more money than brains. Most importantly, the Marianski's stress the safety aspects associated with this "Art." You're given the tools to deal with a food preparation process that could be very harmful if not followed explicitly. People at my work think I'm nuts, because I've always got my nose in this book. I've made Homebrew, wine, cheese, jerky, sausages and I have never read anything as detailed and understandable as this book. I can't wait to get started making salami with my sons and build some family traditions for my own legacy. If I could, I would give this book 10 stars. Good luck my friends in your art of making fermented sausages. And as a man once told me..."Relax, don't worry have a Homebrew" and I did.....

Good book. like the information.

This small book out shines the more popular books by Ruhlman and Polcyn. I purchased their books before I was turned on to this author and after reading it I realize my money was poorly spent. Frankly, after making three recipes out of their book I thought they lacked any interesting flavor and character. This is a characteristic of many of Ruhlman's books.The Marianski book recognizes the rich culinary traditions of non-Italian fermented sausages. It is rich in important details about the various issues, safety and quality related, that an aspiring sausage maker needs to know. Although it is not difficult to make decent fermented sausages this book gives you the go insights and knowledge of how to make great sausages. The writing is straightforward and accessible, even though it's use of English is a bit creative. This book was recommended to me by a professional in the field and I thnk the day I talked to him.

I have the 'Bookmagic' (2008) revised edition of 'The Art of Making Fermented Sausages, in addition to other sausage making books by the brothers.Maybe the best way into reviewing this book is to ask 'who would/should buy it?' Any 'foodie' who is curious about where the pepperoni on their pizza came from will learn a lot about the whole class of 'fermented meat sausages.' The same goes for customers at local deli counters in mega-marts who are buying a range of salamis. 'Home-style' and commercial methods and chemicals are explained from the practical standpoint of which substance does what important thing in producing flavour while promoting food safety. 'Aspirational' (want-to, someday) sausage makers will find a usable, detailed guide to the equipment list that will be the major barrier to most of us in making fermented sausage at home. The 'easy' part of making fermented sausage is the chemistry--for practical purposes, the cure mixes and starter cultures so clearly explained by the authors. 'Meatheads'--meat fanatics--will definitely want this book on their shelves--for the (some) fifty classic recipes for fermented sausages, even including one or two from the Asian sausage kitchen. The emphasis in the recipe section is definitely European, northern and southern.The book begins with a workmanlike 'history' of fermented meats. The brothers introduce 'New Concepts' including what we now know about controlling available water, pH, temperature and humidity to produce fermented sausage. We are introduced to 'more than we need to understand' material about types of bacteria, how they multiply and what controls that multiplication, color and flavour-forming reactions and the like. In chapter four, sausage makers will learn plenty about the two basic approaches to controlling bacteria while producing color and flavour: slow fermentation and fast fermentation. The 'liberating stuff' comes in chapter five, with a practical overview of 'starter cultures', the key to modern production at home or in the factory, of quality fermented sausages. The recipe section includes items I have never tasted, let alone made. Items I have made or tasted in artisanal production include: cervelat, chorizo, farmer sausage, Medwurst, Merguez, Braunschweiger and Summer Sausage. Well, I have also eaten Mortadella, plenty of Pepperoni, Genoa Salami, Salchichon and Thuringer sausages. A reader will have a very fine understanding of how each and every one of these sausages is made. The book abounds with helpful notes and technical tables, with source attribution for any true sausage maker who can make the equipment to venture into these subjects.I must come back to the 'equipment list.' Home handymen will not have any problems in following the Marianski brothers' descriptions/photographs for converting a foam insulated cabinet (old refrigerator) to make a temperature/humidity-controlled tool/environment for home-aging cuts of beef, curing hams or for making a whole range of fermented sausage products. Having dedicated refrigerator space for long-term drying and curing of sausages is also stressed in the book. With fermented sausage products, control of temperature during every step of processing from 'breaking down' larger cuts of meat through grinding and on into fermentation is critical. Equally important, measuring pH (acid-base continuum) in the meat and controlling and measuring humidity (which needs to change at various stages of fermentation and drying) requires some simple and inexpensive instruments that will not be found around the house. Unfortunately, it does not seem that all of this equipment comes from the commercial marketplace in any affordable package sized for the 'home' sausage producer. If you want to make sausage and are handy, this is the book for you!What makes this a Marianski Brothers' 'classic?' They are thorough but repetitive about processes and chemistry, as other reviewers have noted. If YOU get the point they are making, move on and glance over the same/similar material the next time it comes up. I feel the authors use repetition as a teaching tool. Above all, they aim to produce instructional books about their craft. In the end, all the 'chemistry' is 'nice to know' and you will be more comfortable with whatever you pick up about 'why' as well as 'how', but it comes down to using careful measurements of ingredients listed in their recipes and following recommended procedures. Our forefathers weren't food scientists either.Find where you fit on my suggested continuum and, if you see yourself anywhere, you will want this book.

In depth and precise information. A must have resource for sausage making and preserving meat.

This book fully describes the process of meat fermentation. It includes the detail to create delicious and safe fermentation sausage. I've made fresh and smoked sausage for 40 years but this is a gamechanger. My first batch of lean pepperoni sticks were amazing..the larger pepperoni..still curing.

O livro é basicamente um curso aprofundado tecnicamente na produção de linguiças fermentadas.É pra quem ta buscando embasamento teórico, pra saber o que realmente está acontecendo. Tem gráficos, resultados de experimentos, explicação química e biológica pra praticamente tudo.No final, são mais de 100 receitas bem complexas (necessitam de cura/fermentação/maturação) mas bem explicadas.Gostei muito e recomendo.

Everything you need to know about making salami type sausages, in easy to read language. The book could be better edited (which is why it lost a star), but it's fine for a self-published book.When I wrote sausage-makers in the title, I meant makers of all charcuterie products.

This book is essential reading for anyone wanting to make their own salami or other fermented products. As others have pointed out, it could do with some professional editing and at points is a little repetitive, but the information it provides - especially the charts showing how pH drops over time with different variables - has given me much more confidence that what I'm doing will be safe and delicious. The recipes are also fantastic.

A wealth of good information into the process of making fermented sausages. No nonsense instruction on creating fermenting cabinets and drying cabinets, good detail on the drying process itself and what the optimal conditions are in each stage of the making process. Each recipe has the cabinet settings (Temp, Humidity, windspeed) which is very useful. Some useful hints on smoking but not too in depth. Good explanation of drop in pH so that the nasties don't take over and your good bacteria come out on top :-) Highly recommended for someone who is already well versed in the sausage making process and wants to advance to a higher level of difficulty and a quality end product. Well written and well presented.