Description
The latest in the Marianski Collection: The Art of Making Fermented Sausage is the best book we have yet to see on the subject of Dry-Curing / Fermenting meats. Written with the hobbyist in mind; this book breaks down the mysterious form of meat preservation in a way that explains exactly what is going on scientifically without using unnecessarily scientific wording
It covers the importance of Bacterial Starter Cultures, the safe levels of water activity and acidity (pH) that need to be reached to make the products edible, diagrams, charts, a wide variety of recipes and everything in between. A must have book for any level sausage maker!
- 245 Pages of indispensable information
- Authors: Stanley and Adam Marianski
Jeffrey P. (verified owner) –
Excellent book, I look forward to reading more and honing my skills.
Pamela Beach (verified owner) –
Anonymous (verified owner) –
Louis Fusco (verified owner) –
David Gallagher (verified owner) –
Very informative. Everything a person needs to know to make great fermented sausages. Highly recommend.
Sandra (verified owner) –
Very good book can’t wait to try making some new products.
David Smith (verified owner) –
Purchased this book to get more knowledgeable about making sausages. Still reading, easy to understand, hoping to expand my capabilies.
Carl Brickell (verified owner) –
Very educational book on a hard to find subject
jamis scapple (verified owner) –
good reading very helpful
David Pyka (verified owner) –
Great book. Learned alot of good information.
Todd Kemp (verified owner) –
Just the right balance of Science and artistry. Really helpful and easy to understand. Great recipes.
Michael Burckhard (verified owner) –
Very disappointed because the sausage maker has gone from excellent customer service to very poor or in my case no customer service.
hunterforlife (verified owner) –
Every order I have placed was shipped promptly, arrived in good condition & quality for price is excellent.