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The Art of Making Fermented Sausages

The Art of Making Fermented Sausages


 
Our Price: $19.95

Product Code: 26-1015
Backordered - More on the Way!

Description
 
By Stanley and Adam Marianski
Paperback
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: Average Rating: 5 of 5 5 of 5 Total Reviews: 9 Write a review »

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5 of 5 January 7, 2021
Reviewer: Louis Fusco from East Haven, CT United States  


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5 of 5 Book December 20, 2020
Reviewer: David Gallagher from Fredericktown , OH United States  
Very informative. Everything a person needs to know to make great fermented sausages. Highly recommend.

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4 of 5 Books October 8, 2020
Reviewer: Sandra from Brecksville, OH United States  
Very good book can't wait to try making some new products.

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5 of 5 Sausage Making Book May 1, 2020
Reviewer: David Smith from Leicester, NC United States  
Purchased this book to get more knowledgeable about making sausages.  Still reading, easy to understand, hoping to expand my capabilies.

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5 of 5 Impresssed November 8, 2019
Reviewer: Carl Brickell from Colorado Springs, CO United States  
Very educational book on a hard to find subject

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