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Home Production of Quality Meats and Sausages, by Stanley Marianski Adam Marianski
Download Ebook Home Production of Quality Meats and Sausages, by Stanley Marianski Adam Marianski
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Review
One doesn't need a huge meat factory to make excellent meat. "Home Production of Quality Meats and Sausages" is a guide for the do-it-yourself individual who wants to make their own sausages and other quality meats to put their own spin on these classics. From making good cures to smoking meat and living up the USDA standards, "Home Production of Quality Meats and Sausages" is a top pick for anyone who likes making their own food.- Midwest Book ReviewHere is the 'whole earth catalog' of sausage making and meat curing, appropriate for beginners and experts alike. It's all here -- all the info about the equipment, the methods, the meat, the recipes -- absolutely everything you'll need to become an quality meat processor. This well-organized and well-written book will help you turn your beef, pork, wild game, fish or fowl into great tasting products. The Marianskis definitely know what they're doing, and sharing their expertise with this book is a gift to us all.- Jim Barnes, Editor Independent Publisher OnlineHome Production is not for the faint of heart (or vegetarian). At nearly 700 pages, it's a meaty tome. The vast amount of information, though wonderfully laid out and clearly explained, may scare off someone who is looking for something more lightweight. Home Production will probably interest the more serious amateur, a reader looking for "just a recipe" should probably go elsewhere. One of the most clearly written and serious cooking science books available to home cooks, Home Production of Quality Meats and Sausages is the ideal reference for the reader interested in self-sufficiency. Armed with the information in Home Production and the willingness to experiment, nearly anyone could become a confident sausage-maker. - Claire Rudy Foster, ForeWord ReviewsHome Production of Quality Meats and Sausages, is the definitive, complete reference guide on the subject, sort of a Bible for carnivores. The great thing about this hefty book is that it not only offers recipes, but is designed to educate the reader about meat technology and the actual process of sausage making at home. Intended to "bridge the gap that exists between highly technical textbooks and the requirement of the typical hobbyist, the book's main saving grace is that it doesn't contain a lot of jargon that needs decoding, it also provides many useful illustrations and drawings.- San Francisco Book Review
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About the Author
Stanley Marianski is the author of eleven books which include topics on meat smoking, pickling and making alcoholic beverages. Stanley actively participates in many forums and conferences related to meat smoking; he is a regular participant of the Wedliny Domowe National Conference in Poland where purveyors of meat products get the opportunity to showcase their goods. His main objective in writing his books which always contain diagrams is to help the reader "understand the sausage making process" and then "create his own recipes." His passion for creating unique sausage blends have been handed down from generations and he looks forward to continue sharing this passion with sons who also co-authored most of his books.
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Product details
Paperback: 708 pages
Publisher: Bookmagic, LLC; 6.1.2010 edition (March 21, 2012)
Language: English
ISBN-10: 0982426739
ISBN-13: 978-0982426739
Product Dimensions:
6 x 1.6 x 9 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
214 customer reviews
Amazon Best Sellers Rank:
#56,199 in Books (See Top 100 in Books)
There is nothing wrong with this book but it is for someone who wants to go into mass producing sausages, i.e. hundreds of pounds. The recipes are for 50-100 pounds. A lot of the recipes and instructions are for making smoked sausage products. All I want to do is make bratwurst and breakfast sausage. I don't need the entire history of sausage making, all the expensive equipment recommendations, or huge recipes.I gave it to my nephew who raises hogs.
I am a novice in the world of Charcuterie, but consider myself to be above average in the world of cooking and making both my firehouse family, and my at home family happy with great food. I love to smoke several different types of dishes and wanted to get deeper into making a variety of sausages, bacon and other great foods listed in this "bible". This book goes way beyond a "cookbook". I bought another book on the same subject and it doesn't come close to this one. I rely on reviews ALOT when I purchase items on Amazon, and that's why I'm taking the time to write one for this book. Short and simple, this is the "science" book of Charcuterie. Yes you get recipes, but you also get a variety of the history behind them and the science and chemistry that goes into making a great product, safely. The Marianski's go WAY BEYOND the traditional book of recipes and layout each process in several chapters that will help you to understand why you doing what each recipe calls for. This is more of a reference book than anything more than I can describe. The goto for the answer you need. Whether your a novice or not, this one should be a part of your arsenal of Charcuterie books. Nothing else will come close, hence my nickname of "the bible".
Outstanding resource. Once you read it you will understand the science, the skills, the techniques. Dozens of great recipes - but once you've read the book you will be able to safely concoct your own recipe, calculate the correct amount and type of cure and/or ferment and continue on with your own recipe.This book covers every aspect of meat curing, meat preservation, sausage making, and tons more. It is the complete reference you want.I went from a complete novice to following the recipes and instructions in this book to creating my own recipes. From zero to hero in one book, hero because my family loves the meats I produce.And you can too!
I'm just beginning making my own homemade preserved meats, having made American-style bacon, Canadian bacon, and pastrami. I've yet to try any of the recipes from this book but I'm eager to embark on sausage making and I have enjoyed reading this book immensely. I love the technical aspects and explanations covered but am finding the lack of a proper recipe index a bit cumbersome, so much so that I plan on typing up an index myself and gluing it inside of the cover. How this got to publication without a recipe index when it's so chock full of great recipes is a mystery.
Yes, I've read Ruhlman's "Charcuterie" (poor IMO) and Jane Grigson's "Charcuterie & French Pork Cookery" & Kuta's "great Sausage Recipes and meat curing" However...for Charcuterie, nothing touches this.This is book is NOT about fresh sausage or Duck Confit(Ruhlman)This book is about:CHARCUTERIE dried, smoked, cured, brined & jellied!!!A good section on meat science (I think possibly lifted from Forrest's "Principles of Meat Science"? LOL)it covers all of the areas I mentioned above...for novice or advanced (I make 6 - 12 different types of salamis, loins, butts, hams & bacons every year).If you are interested specifically in making salamis then their other book "The art of making Fermented Sausages" has more recipes, but the rest of that material is covered in this book as well.If you want make Charcuterie, this is THE definitive book printed to date. Thanks again guys.
I have owned this book before and in a recent move have misplaced it (unusual for me) so I purchased another copy because it is full of great information. I mean it has pretty much every bit of info one would need to make fresh or dry cured sausage as well as the science behind all the attendant processes. I cannot speak positively enough in that regard. My issue - with this particular copy - is the right-hand pages (the recto), up until page 357, are missing two spaces of print along the left-hand length of every page. While this does not make the copy unreadable, it does make reading it just a bit more challenging. If this is not an issue for you, but the book; it has more information than one could need regarding charcuterie and salumi. Hats off to the Maranski brothers (their new book Spanish Sausages; Authentic Recipes And Instructions is just as good) but not the current printer.
This book sat in my saved for later list for a long time. I've been a somewhat accomplished hobbyist sausage maker for a few years now and thought that this book was a bit of a luxury as I had several recipes down pat and am pretty much able to satisfy my taste with quality product. I was given an amazon card from my mother in law for my birthday and finally got off the fence and ordered the book. Man oh man I wish I'd gone ahead and ordered this a while back. It is simply excellent. I had debated between this and his fermented sausage book and I'm glad I got this huge "how to manual" of smoked meats, because, in addition to an 80 page chapter on fermented sausages, 150+ recipes, It has info on everything from hams to pastrami to bresola. I've flipped though the Rulman book and this is a text book in comparison to a coffee table book or cook book. This is one of a kind and well worth the price. When I say text book, I mean that complimentary. In addition to the recipes and formulations, Marianski supplys the reader with the theory behind it all. It is very much geared toward creating your own product and recipes and being secure knowing that you are serving your friends and family a safe and quality product. No color pictures, etc. If you just want to learn how to make some bratwurst, this is probably overkill, but if you want to learn how to smoke meats this is it.
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