Home Production of Quality Meats and Sausages - The Making of a Sausage Maker.
We want him to be the sausage maker..
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.
Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality.
To get the reader started 172 recipes are provided which were chosen for their originality and historical value.
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...
The book covers topics such as curing and making brines, smoking Meats and sausages, U.
S.
Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included.
Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist.
Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person.
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.
This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas.
There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow.
There has been a need for a comprehensive one-volume reference on the manufacture of Meats and Sausages at home.
Home Production of Quality Meats and Sausages - The Making of a Sausage Maker
