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Home Production of Quality Meats and Sausages

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Description

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, bacon, butts and loins, poultry, fish and game, creating your own recipes and much more...To get the reader started 172 recipes are provided which were chosen for their originality and historical value. They carry an enormous value as a study material and as a valuable resource on making meat products and sausages. Although recipes play an important role in these products, it is the process that ultimately decides the sausage quality. It is perfectly clear that the authors don't want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to create his own recipes. We want him to be the sausage maker." Read more

Publisher ‏ : ‎ Bookmagic, LLC; 6.1.2010 edition (March 21, 2012)


Language ‏ : ‎ English


Paperback ‏ : ‎ 708 pages


ISBN-10 ‏ : ‎ 0982426739


ISBN-13 ‏ : ‎ 39


Item Weight ‏ : ‎ 2.06 pounds


Dimensions ‏ : ‎ 6 x 1.6 x 9 inches


Best Sellers Rank: #42,368 in Books (See Top 100 in Books) #44 in Meat Cooking #56 in Canning & Preserving (Books) #87 in Outdoor Cooking (Books)


#44 in Meat Cooking:


#56 in Canning & Preserving (Books):


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Top Amazon Reviews

    • Simple. Complete.
As I jump into sausage making, this book makes it simple and complete. Watching YouTube videos and reading blogs about how to make this or how to make that kind of sausage doesn’t really explain it. There are so many variances between the same content creator making the same things. This book explains the bare minimum on what is REQUIRED, not what someone heard from another person. It is a very easy read, broken down to different aspects of the process. It makes it very easy to follow and if you need to refer back to a step then just go to that chapter. I highly recommend this book and there’s a reason why people refer to this as the sausage making bible. ... show more
Reviewed in the United States on March 6, 2024 by June Walker
    • Comprehensive
This has to be to most complete book on sausage and dried meats. Not a slick page book with color images but the information is comprehensive from materials to processes.
Reviewed in the United States on May 22, 2024 by Glenn Lord
    • Best Useful and Informative Guide
'Home Production of Quality Meats and Sausages' focuses on the preparation of meats for preservation and on techniques for preserving different cuts through brining, curing, smoking and drying and even canning. This definitely is the book to buy if you want to safely make tasty hams, bacon, sausages of beef and/or pork, poultry or fish and air-dried beef or jerky. There is a useful chapter on barbecue techniqes that includes grilling and smoking and it describes and discusses various smoker, smokehouse or backyard smoker equipment and processes. It is not the aim of this book to guide meatcutters in breaking down carcasses or to provide cooks with information on roasting, stewing, frying and sauteeing cuts of meat, fish or poultry. I have been regularly smoking, curing and drying meats and making sausages for about fifteen years. I divide the books I have used into types along a continuum of 'how to do it' step-by-step recipes through 'how-to-and-why' through 'food science and technical guidebooks.' Recipe-based books that described how to make a specific weight of some product as it was done in a restaurant are at one end of my continuum. Perhaps the best popular example is 'Charcuterie--The Craft of Salting, Smoking and Curing' by Michael Ruhlman and Brian Polcyn. In the middle might be the comprehesive work by Rytek Kutas 'Great Sausages and Meat Curing Recipes' (available from Amazon.) His recipes were aimed more at the person wanting to start their own commercial sausage kitchen. Kutas' recipes were as frank as a business needed to be about the practical uses of additives and extenders and commercially available spice blends. I have long wished to find a book that explained the principles of charcuterie and went on to provide more traditional farm-based, 'slow food' recipes for a range of interesting meat products. In 2010, Stanley and Adam Marianski introduced 'Home Production of Meats and Sausages' and this was the book I have been looking for. This book can be used two ways: Using the well-designed Table of Contents, skip ahead to Chapter 11 and later chapters to find self-contained recipes and techniques for making individual products at home...or, begin at the beginning with the very understandable chapters on 'Principles of Meat Science', 'Curing and Nitrates', 'Comminution Process' (dicing, grinding and emulsifying), 'Mixing,(Casings)and Stuffing', 'Smoking Process(es) and Equipment', 'Cooking' and 'Cooling, Freezing and Thawing.' One of the great strengths of this book is its chapters covering the whole process of making and preserving the products it presents. This is a great 'teaching' book of principles and techniques for making quality meat products. The reader comes away with the 'why' and the 'how' of every step of the process. Recipes produce 'family-size' batches and quantities of ingredients are given in both metric and US terms. As examples of recipe size, the one for Bratwurst calls for 1 1/2 pounds of pork and 2/3 pound of veal; the 'city ham' recipe produces 11-17 pounds of bone-in ham. By referring to the chapter on 'Creating Your Own Recipes', one can find weight or volumetric measures from which to develop recipes on a per-pound of meat basis. This chapter is especially useful for adjusting the amount of spicing, salt or sugar to any quantity of mean one might have to work with. There is a chapter on the principles of making your own recipes for meat products, should you want to vary the 'classic' combinations presented in the ample collection of set recipes. There are chapters of recipes for 'Fresh Sausages', 'Cooked Sausages', 'Emulsified Sausages' (for example,'hot dogs'), 'Boiled Sausages', 'Head Cheese and Meat Jellies', 'Blood Sausages', 'Fermented Sausages' 'Hams, Shoulders and Formed Meat Products', 'Bacon, Loins, Butts'--including Corned Beef and Pastrami(!), 'Air Dried Meats', 'Poultry' and 'Fish'. One Chapter addresses 'Special Sausages'--low-salt; low-fat and Kosher Sausage recipes are presented here. One Chapter deals with 'Wild Game' sausage and preservation. In this 665 page soft cover volume we have a comprehensive account of most of what the home sausage, ham and dried meat producer would like to know and needs to know. While the writing can be repetitive at times, the book is filled with enthusiasm, interest and even with contemporary Polish traditions. Buy this book for using and for keeping! ... show more
Reviewed in the United States on April 28, 2012 by James Ellsworth
    • Love the book, has a lot of info in it.
This is the 2nd book I bought concerning curing meats as well as Jerky and sausage . I highly recommend this book , I first heard about it from a Butcher on you tube and he highly recommended the book and I'm not disappointed I made the purchase. I'm fairly new to the subject of curing and making sausage and it was helpful, I just made 4 lbs of smoked bacon, next is a ham and then some beef jerky. ... show more
Reviewed in the United States on January 5, 2024 by Amazon Customer
    • Great beginners guide to Meat Curing!
Review Image by Cirstie A Noble Cirstie A Noble
I had a different sausage making book in my cart, and at the last minute I chose this one instead because it had so many more reviews than the other one. This is a great book. Even though it is about "home production" of sausages, the authors have kept in mind USDA regulations the entire time, and come from the point of view of meat science and food safety. They want the reader to understand food safety so they consistently make products of high quality. The meat science sections are easy to read, and broken down into simple terms. The book is a tad repetitive, and with some editing it could be a slimmer volume. They give guidelines to making all sorts of different sausages, but also hams and other cured meat products. Also they breakdown the process so you can make a good sausage with whatever spices you feel like, and don't need to follow a specific recipe. But then they also provide a lot of recipes if you want somewhere to start. I am going to be trying the wild game sausages first, as I have a lot of goose in the freezer. Follow up: I used 50 percent goose, 50 percent pork butt, and these recipes came out fabulous. This book really gives formulas to good sausages, rather than recipes. Thus far have tried: Mexican Chorizo, Italian Sausage, Jadgwurst (German Hunter's Sausage), and Polish Hot Smoked Sausage, which was my favorite. All of the seasonings are spot-on. Check out those little buddies I made-Polish Hot Smoked Sausage- the white is frost from the freezer. Edit: Just tried to follow the instructions on how to wet brine a ham, and the recipe calls for twice the amount of salt, Cure # 1 and brine time (45 days) than the recipe on the back of a LEM cure package. I tried to do some more research online, learned there is very little amount of consistency in recipes for curing hams, but everything was close to the LEM cure than the book. Very confused now. ... show more
Reviewed in the United States on April 23, 2019 by Cirstie A Noble Cirstie A Noble
    • Remember the enclyopedia?
Maybe your not old enough? It was before the internet. This is it for meat preserving. It is a well written and informative book with everything you would need when the net goes down. Or if you are a novice still learning, like myself, it is a must have for book shelf. I highly recommend it. Harold
Reviewed in the United States on January 15, 2024 by Amazon Customer
    • One stop shopping for sausage making.
This is the most detailed and complete publication on this subject that I have found. The amount of information might seem overwhelming for a beginner but the way the book is written it takes the sausage maker step by step to create wonderful sausages. There are dozens of recipes from around the world. Smoked, cold, cooked, dried you name it. I can't talk enough about this book. For me its a must have, ... show more
Reviewed in the United States on September 3, 2023 by Stephen A.

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