www.sausagemaking.org

Posted: **Tue Sep 14, 2010 7:05 pm**

Anyone checked out Marianski's new book? It's available on-line, but I haven't seen it in a store, yet.

Posted: **Tue Sep 14, 2010 8:06 pm**

Wow, that's one for my Christmas list.

Phil

Posted: **Thu Sep 30, 2010 7:32 pm**

You can search the book inside at:
http://bookmagic.com/books/home-product ... s-sausages

Posted: **Sat Oct 02, 2010 12:14 pm**

Just ordered it! Looks good. It Will arrive aprox. 10/13

Posted: **Tue Oct 12, 2010 8:07 am**

it just arrived!

i'll let you know what i think of it as soon as i has read some.

pieter

Posted: **Fri Oct 15, 2010 12:03 am**

Goeie Morgen Pieter,
Please let us know your thoughts on the 700 pages revised edition. I am busting my boiler to buy it.
Groetjes,
Jan. Brisbane.

Posted: **Fri Oct 15, 2010 6:29 am**

Just by it!

It's packed with information and traditional recipes. Good to read too!
I really like it.

Groetjes van Pieter

Posted: **Tue Dec 21, 2010 8:33 am**

I've just ordered it. I've used his recipes for smoked Polish sausage and kabanosy, both excellent.

Unfortunately, it won't be here before Christmas.

John.

Posted: **Thu Dec 23, 2010 2:01 pm**

Blimey....it arrived this morning!

Had a quick look through, and it appears to be a fantastic reference for all aspects of charcuterie, plus a lot more. It's the best one stop reference source that I've seen, and benefits from being up to date with methods and materials.

I know that most of it is on their website, but it's nice to just sit and read a book sometimes.

John.

Posted: **Sun Jan 02, 2011 12:58 pm**

Received my copy for Christmas, and I think this eclipses Rytek Kutas' book as an all around reference. This may be the first new, up-to-date, comprehensive reference for the home sausage maker in nearly 50 years, and will be a must-have recommendation from this point on.

I also received a copy of Maynard Davies' Manual of a Traditional Bacon Curer and I love it. My older daughter spent the 2009-2010 school year in Bristol at UWE, and brought a copy back with her. I do wish I had sources for the variety of salts he discusses. Sigh.

Posted: **Mon Feb 14, 2011 7:34 pm**

just orderd it off amazon what with all the ravings about it had to buy it :twisted:

Posted: **Tue Feb 22, 2011 6:58 pm**

I have got in even in sweden. Its a fantastic book. Some words i have to translate from Google translation

Posted: **Thu Nov 24, 2011 5:52 pm**

Does this book get into jerky and how it is made ?

Posted: **Thu Nov 24, 2011 6:42 pm**

It has about 13 pages on Jerky, Pemmican etc.

HTH

Phil

Posted: **Mon Jan 02, 2012 7:07 pm**

As a noob, sounds like this should be on my shopping list if I've got enough pennies after splashing out (with the help of my better half) on a new Buffalo mincer (that hopefully will process other meats too! :lol:

)

So many things, so little cash!

www.sausagemaking.org

Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages

Marianski's new book.

Fantastic book