The Art of Making Fermenetd Sausages. 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
hunterforlife (verified owner) –
Every order I have placed was shipped promptly, arrived in good condition & quality for price is excellent.
Michael Burckhard (verified owner) –
Very disappointed because the sausage maker has gone from excellent customer service to very poor or in my case no customer service.
Todd Kemp (verified owner) –
Just the right balance of Science and artistry. Really helpful and easy to understand. Great recipes.
David Pyka (verified owner) –
Great book. Learned alot of good information.
jamis scapple (verified owner) –
good reading very helpful
Carl Brickell (verified owner) –
Very educational book on a hard to find subject
David Smith (verified owner) –
Purchased this book to get more knowledgeable about making sausages. Still reading, easy to understand, hoping to expand my capabilies.
Sandra (verified owner) –
Very good book can’t wait to try making some new products.
David Gallagher (verified owner) –
Very informative. Everything a person needs to know to make great fermented sausages. Highly recommend.
Louis Fusco (verified owner) –
Anonymous (verified owner) –
Pamela Beach (verified owner) –