Homemade Sausage Making

Yee Hawww! Stan and Adam have come up with the last word on "Curing And Smoking Fish". What a book they`ve put together. This publication will surprise and benefit even the most experienced of fish smoking specialists. Chapter one explores and discusses the types of fish, oysters, clams, scallops, squid, mussels, and other smoky treats while taking a hard look at controlling botulism. Cleaning fish is discussed in Chapter two and there are tricks here that even make the old timers do a "double take"! Throughout the entire book, excellent photos support all technical information. The latter chapters deal with conditioning, curing, and smoking in which brines and brining are discussed in detail along with other necessary procedures. Recipes? You bet! An entire chapter full of fish and sauce recipes. This is a book, not only for beginners, but for the experienced as well. Congratulations Stan and Adam Marianski - you`ve done it again! This book is a "must have" for anyone preparing, curing, cooking, or smoking fish! It is a treasure of information.
Check out the book at Bookmagic! Here's a link: http://bookmagic.com/

Best Wishes,
Chuckwagon

Hey, that is good news! I smoke a lot of salmon and other fruits de mer, so the book is definately on my wish list. There are so many wonky and potentially dangerous recipes on fish smoking on the internet that I shake my head and shudder when I read them. Marianski's technical section will probably be the main strength of the book. But then, I doubt that his smoked oyster recipe will be better than mine. Looks like there will be a serious oyster smoke off in the near future.

Topic Split by CW 071414@1610. See: http://wedlinydomowe.pl/en/viewtopic.php?p=27408#27408 at WD Daily Chat in Hyde Park forum.