Home Production of Quality Meats and Sausages

There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages at home. There are many cookbooks loaded with recipes which do not build any foundation for the serious hobbyist to follow. This leaves him with little understanding of the sausage making process and afraid to introduce his own ideas. 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. Unfortunately, these works are written in such difficult technical terms, that most of them are beyond the comprehension of an average person.

Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making brines, smoking meats and sausages, U.S. 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...

To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. 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. We want him to be the sausage maker"

ISBN: 97809982426739, 700 pages, Format: 6 x 9, Paperback, SRP: $26.95, Genre: Cooking, Food Science.

  • Jim Barnes, Editor Independent Publisher Online

    quality meats and sausages

    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.

  • Midwest Book Review

    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.

  • ForeWord Reviews   -   Good Books Independently Published

      The "do it yourself" trend of self-reliance is transforming the way Americans think about food. New resources for gardening, canning, preserving, and large-batch cooking have revived the lost skills of our grandparents' generation. Home Production of Quality Meats and Sausages is the ideal book for anyone interested in self-sufficiency, meat science, and food preservation techniques. More than a cookbook, Home Production aims to educate the reader about the reasons for the rules of a recipe: why meat behaves the way it does when subjected to heat or salinity, why ingredients are combined in a certain order, and how to make safe-to-eat, professional quality sausage.

      Stanley and Adam Marianski, also the authors of The Art of Making Fermented Sausages and Meat Smoking and Smokehouse Design, are no strangers to sausage-making territory. The Home Production book is an exhaustive reference, addressing every conceivable question the reader might have about meat. "Making quality sausages has little to do with recipes, it is all about the meat science and the rules that govern it," Marianski and Marianski explain. "All sausage making steps, especially temperature control, are like little building blocks that would erect a house." From ham press design and the best types of grinders to meat selection criteria, it's all here. Cost efficient materials and good, high-quality meat are emphasized: it's clear that the authors don't want to waste your time. Home Production is easy to read and features more than 200 charts, illustrations, and photographs. Such accessible content makes it a great starting point for the newcomer or the sausage-maker looking to learn more. There are lists of resources for ordering preserving and meat supplies, and a comprehensive index. Furthermore, it has an excellent chapter titled "Creating Your Own Recipes" which is invaluable to the reader interested in real cooking, or experimenting with recipe variations.

      However, 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. (July) Claire Rudy Foster

  • San Francisco Book Review

    Home Production of Quality Meats and Sausages, by Stanley and Adam Marianski, 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. More significant, the authors intentions are not merely to provide recipes meant to be followed like a roadmap, but to foster genuine understanding and to inspire the reader to experiment and create his own recipes. And the home enthusiast need not worry: the meat technology offered in the book lives up to USDA standards. Though the hefty volume (almost 700 pages) might prove intimidating to the beginner, Home Production of Quality Meats and Sausages is a welcome one-volume reference guide, though for many, it will be best enjoyed in small doses.

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