Home Production of Quality Meats and Sausages

[vagreys]

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

[wheels]

Wow, that's one for my Christmas list.

Phil

[Seminole]

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

[culinairezaken]

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

[culinairezaken]

it just arrived!

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

pieter

[crustyo44]

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.

[culinairezaken]

Just by it!

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

Groetjes van Pieter

[JollyJohn]

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.

[JollyJohn]

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.

[vagreys]

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.

[dorsets21]

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

[stborgke]

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

[Darton]

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

[wheels]

It has about 13 pages on Jerky, Pemmican etc.

HTH

Phil

[ChickenTurtle]

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! )

So many things, so little cash!