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Home Production of Quality Meats and Sausages by Marianski, Stanley [Marianski, Stanley] is a cooking available to read on EtoBox.

What is Home Production of Quality Meats and Sausages about?

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 professional books that are written for meat plant managers or graduate students, 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. 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,

Who reads Home Production of Quality Meats and Sausages?

Author

Marianski, Stanley [Marianski, Stanley]

Publisher

Bookmagic, LLC

Published

2013

Language

EN

ISBN

9780983697367

Category

cooking

Subjects

Cooking

Rating

4.7 / 5 (1,113 ratings)

Updated

2026-03-14