The Art of Making Fermented Sausages

The Art of Making Fermented Sausages The Art Secrets of Making Fermented Sausages Revealed The majority of books written on making sausages do not tackle the subject of fermented sausages at all The topic is limited to a statement that t

  • Title: The Art of Making Fermented Sausages
  • Author: Stanley Marianski Adam Marianski
  • ISBN: 9781432732578
  • Page: 433
  • Format: Paperback
  • The Art Secrets of Making Fermented Sausages Revealed The majority of books written on making sausages do not tackle the subject of fermented sausages at all The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker Well, the main reason for writing this book was that the authors didThe Art Secrets of Making Fermented Sausages Revealed The majority of books written on making sausages do not tackle the subject of fermented sausages at all The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker Well, the main reason for writing this book was that the authors did not share this opinion On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how For thousands of years we have been making dry fermented meats without any understanding of the process involved Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats Until then, the manufacturing process was shrouded in secrecy, and was a combination of art and magic than a solid science They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker Thus, was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home Technical terms were substituted with their equivalent but simpler meanings, and to get the reader started fifty detailed recipes are included With information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

    • The Art of Making Fermented Sausages ¦ Stanley Marianski Adam Marianski
      433 Stanley Marianski Adam Marianski
    • thumbnail Title: The Art of Making Fermented Sausages ¦ Stanley Marianski Adam Marianski
      Posted by:Stanley Marianski Adam Marianski
      Published :2019-04-25T07:24:39+00:00

    About " Stanley Marianski Adam Marianski "

  • Stanley Marianski Adam Marianski

    Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean, and all of Europe, before finally settling down in 1979 in the USA Such a lifestyle helped him master six languages and also learn a variety of methods of food preperation One passion remained with him throughout his travels the art of smoking meats and sausages, a skill he had learned as a child from his parents With his sons Adam and Robert, they run the highly popular web site wedlinydomowe dedicated to smoking meats and making sausages.

  • 963 Comments

  • How I love salami, good salami, especially Genoa salami. I thought, and thought being the operative word here, how hard could it be? After some researching the best book to provide the knowledge and information I would need to achieve this would be The Art of Making Fermented Sausages, the Marianski men know their stuff, and the stuff is what scares me. I really have no desire to kill or seriously sicken anyone myself included, because I don't understand the stuff, the stuff being water activity [...]


  • If this isn't "everything you wanted to know about fermented sausages", it's pretty darn close. Reading through this, I doubt I'll ever make these sausages, but I'm quite confident that by following the instructions, recipes, and concepts in this book I could do it. Thorough discussions of how the fermentation process works (including how to keep the good bacteria healthy and keep the bad microbes at bay), as well as the preservation process. Making this type of sausage is not for everybody, but [...]



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