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Home Production of Quality Meats and Sausages Paperback – March 21, 2012
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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.
Here 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.
Home 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 Reviews
Home 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.
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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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 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!
This book suffers from a few grammatical errors here and there, and a couple anomalies in the way they present multiple amounts in a few of the recipes. Why? Because these are sausage makers that have turned book writers because they want to share their enormous wealth of information.
This isn't a beautiful book with glossy pictures and sharp writing. This isn't a book for your coffee table. This is a book to push you to become an expert sausage maker. And it's amazing. I love all kinds of cookbooks - but the kind I love the most are the ones that teach me new methods to make amazing food. And this was the best 15 bucks I've ever spent on a cookbook.
Note: All the recipes that put meat through dangerous conditions (ie. botulism loving conditions) use nitrates. They talk a lot about nitrates and don't give ways to avoid nitrates, so if that's what you're looking for steer clear. But it's understandable - cured and cold smoked sausages used to cause a large percentage of fatal food poisoning cases around the world, but nitrates have made them very safe. But there are plenty of recipes without nitrates and there is such good detail in the techniques that you can use the information to change certain techniques of recipes to avoid nitrates - like say, avoiding smoking sausages in the botulism danger range so that you dont need the nitrates. This will affect the taste though. In other words even if you are aiming for the non-nitrate route this book is SUPER helpful.