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The Art of Making Fermented Sausages

Our Price: $19.95

Product Code: 26-1015

By Stanley and Adam Marianski
The latest in the Marianski Collection: The Art of Making Fermented Sausage is the best book we have yet to see on the subject of Dry-Curing / Fermenting meats. Written with the hobbyist in mind; this book breaks down the mysterious form of meat preservation in a way that explains exactly what is going on scientifically without using unnecessarily scientific wording. It covers the importance of Bacterial Starter Cultures, the safe levels of water activity and acidity (pH) that need to be reached to make the products edible, diagrams, charts, a wide variety of recipes and everything in between. A must have book for any level sausage maker! 245 Pages of indispensable information.

Average Rating: 5 of 5 Total Reviews: 2 Write a review »

  0 of 0 people found the following review helpful:
December 14, 2017
Reviewer: Michael Burckhard from New River, AZ United States  
Very disappointed because the sausage maker has gone from excellent customer service to very poor or in my case no customer service.

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  0 of 0 people found the following review helpful:
Great service & great products November 4, 2017
Reviewer: hunterforlife from Omak, WA United States  
Every order I have placed was shipped promptly, arrived in good condition & quality for price is excellent.

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