--- product_id: 95973982 title: "Home Production of Quality Meats and Sausages Kindle Edition" brand: "stanley marianskiadam marianski" price: "VT4575" currency: VUV in_stock: true reviews_count: 10 url: https://www.desertcart.vu/products/95973982-home-production-of-quality-meats-and-sausages-kindle-edition store_origin: VU region: Vanuatu --- # Home Production of Quality Meats and Sausages Kindle Edition **Brand:** stanley marianskiadam marianski **Price:** VT4575 **Availability:** ✅ In Stock ## Quick Answers - **What is this?** Home Production of Quality Meats and Sausages Kindle Edition by stanley marianskiadam marianski - **How much does it cost?** VT4575 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/95973982-home-production-of-quality-meats-and-sausages-kindle-edition) ## Best For - stanley marianskiadam marianski enthusiasts ## Why This Product - Trusted stanley marianskiadam marianski brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description Full description not available ## Images ![Home Production of Quality Meats and Sausages Kindle Edition - Image 1](https://m.media-amazon.com/images/I/91BYvihR82L.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars Best Useful and Informative Guide *by J***H on Reviewed in the United States on April 28, 2012* 'Home Production of Quality Meats and Sausages' focuses on the preparation of meats for preservation and on techniques for preserving different cuts through brining, curing, smoking and drying and even canning. This definitely is the book to buy if you want to safely make tasty hams, bacon, sausages of beef and/or pork, poultry or fish and air-dried beef or jerky. There is a useful chapter on barbecue techniqes that includes grilling and smoking and it describes and discusses various smoker, smokehouse or backyard smoker equipment and processes. It is not the aim of this book to guide meatcutters in breaking down carcasses or to provide cooks with information on roasting, stewing, frying and sauteeing cuts of meat, fish or poultry.I have been regularly smoking, curing and drying meats and making sausages for about fifteen years. I divide the books I have used into types along a continuum of 'how to do it' step-by-step recipes through 'how-to-and-why' through 'food science and technical guidebooks.' Recipe-based books that described how to make a specific weight of some product as it was done in a restaurant are at one end of my continuum. Perhaps the best popular example is 'Charcuterie--The Craft of Salting, Smoking and Curing' by Michael Ruhlman and Brian Polcyn. In the middle might be the comprehesive work by Rytek Kutas 'Great Sausages and Meat Curing Recipes' (available from Amazon.) His recipes were aimed more at the person wanting to start their own commercial sausage kitchen. Kutas' recipes were as frank as a business needed to be about the practical uses of additives and extenders and commercially available spice blends. I have long wished to find a book that explained the principles of charcuterie and went on to provide more traditional farm-based, 'slow food' recipes for a range of interesting meat products.In 2010, Stanley and Adam Marianski introduced 'Home Production of Meats and Sausages' and this was the book I have been looking for. This book can be used two ways: Using the well-designed Table of Contents, skip ahead to Chapter 11 and later chapters to find self-contained recipes and techniques for making individual products at home...or, begin at the beginning with the very understandable chapters on 'Principles of Meat Science', 'Curing and Nitrates', 'Comminution Process' (dicing, grinding and emulsifying), 'Mixing,(Casings)and Stuffing', 'Smoking Process(es) and Equipment', 'Cooking' and 'Cooling, Freezing and Thawing.' One of the great strengths of this book is its chapters covering the whole process of making and preserving the products it presents. This is a great 'teaching' book of principles and techniques for making quality meat products. The reader comes away with the 'why' and the 'how' of every step of the process. Recipes produce 'family-size' batches and quantities of ingredients are given in both metric and US terms. As examples of recipe size, the one for Bratwurst calls for 1 1/2 pounds of pork and 2/3 pound of veal; the 'city ham' recipe produces 11-17 pounds of bone-in ham. By referring to the chapter on 'Creating Your Own Recipes', one can find weight or volumetric measures from which to develop recipes on a per-pound of meat basis. This chapter is especially useful for adjusting the amount of spicing, salt or sugar to any quantity of mean one might have to work with.There is a chapter on the principles of making your own recipes for meat products, should you want to vary the 'classic' combinations presented in the ample collection of set recipes. There are chapters of recipes for 'Fresh Sausages', 'Cooked Sausages', 'Emulsified Sausages' (for example,'hot dogs'), 'Boiled Sausages', 'Head Cheese and Meat Jellies', 'Blood Sausages', 'Fermented Sausages' 'Hams, Shoulders and Formed Meat Products', 'Bacon, Loins, Butts'--including Corned Beef and Pastrami(!), 'Air Dried Meats', 'Poultry' and 'Fish'. One Chapter addresses 'Special Sausages'--low-salt; low-fat and Kosher Sausage recipes are presented here. One Chapter deals with 'Wild Game' sausage and preservation. In this 665 page soft cover volume we have a comprehensive account of most of what the home sausage, ham and dried meat producer would like to know and needs to know. While the writing can be repetitive at times, the book is filled with enthusiasm, interest and even with contemporary Polish traditions. Buy this book for using and for keeping! ### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars Love the book, has a lot of info in it. *by A***R on Reviewed in the United States on January 5, 2024* This is the 2nd book I bought concerning curing meats as well as Jerky and sausage . I highly recommend this book , I first heard about it from a Butcher on you tube and he highly recommended the book and I'm not disappointed I made the purchase. I'm fairly new to the subject of curing and making sausage and it was helpful, I just made 4 lbs of smoked bacon, next is a ham and then some beef jerky. ### ⭐⭐⭐⭐⭐ 5.0 out of 5 stars Remember the enclyopedia? *by A***R on Reviewed in the United States on January 15, 2024* Maybe your not old enough? It was before the internet. This is it for meat preserving. It is a well written and informative book with everything you would need when the net goes down. Or if you are a novice still learning, like myself, it is a must have for book shelf. I highly recommend it. 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