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Home Production of Quality Meats and Sausages by Stanley Marianski and Adam Marianski. Home Production of Quality Meats and Sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist for a practical explain all hands on book. In order to simplify this gap to the absolute minimum, technical terms were substituted with their equivalent but simpler terms 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, 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. Chapters are;
Principles of meat science
Curing and nitrates
Comminution process
Mixing and stuffing
Smoking process
Cooking
Cooling freezing and thawing
Food safety and meat microbiology
Additives and ingredients
Sausage types
Sausage making process
Creating your own recipes
Fresh sausages
Cooked sausages
Emulsified sausages
Boiled sausages
Liver sausages
Head cheeses and meat jellies
Blood sausages
Fermented sausages
Special sausages
Hams shoulders & formed meat products
Bacon loins butts lard
Poultry
Fish
Wild game
Barbecuing
Canning

Softcover, 686 pages, 150mm x 230mm, b&w photos and drawings, brand new. Check out my other listings for more books Im happy to combine postage where possible. Pickup is at Seddon.
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  • Tracked delivery to Rural Delivery addresses$11.00
  • Seller allows pick-ups
  • Seller location: Blenheim, Marlborough, NZ

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