The Art of Making Fermented Sausages

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Kijek
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The Art of Making Fermented Sausages

Post by Kijek » Fri Feb 23, 2018 00:25

First let me say thanks to BobK & Redzed they have both giving me a great education in this hobby of mine, sausage making.
Also, thank you for pushing me to get this book "The Art of Making Fermented Sausages" by Stanely Marianski.

To day I received my book from Amazon and just started reading it, and wow, finally I'm starting to understand things.

This book explains things in ways that are easy to understand, can't wait for the next chapter.

A must buy for anyone enjoying the hobby.
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redzed
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Post by redzed » Fri Feb 23, 2018 16:21

Kijek wrote:To day I received my book from Amazon and just started reading it

Finally! :lol:
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Post by Kijek » Fri Feb 23, 2018 17:05

I knew one of you three were going to give me a shot :lol:
Yeah I finally got it and really enjoying and starting to understand the science.
I still may have some other questions.

Like: How does one measure AW?

The book so far has mentioned two meters, the Pawkit pocket meter and AquaLab 4TE.
It's hard to find a real price for either meter, but from what I see the cheapest would be the Pawkit, which can run $1,000's of dollars, I can only imagine what the AquaLab cost.
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Bob K
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Post by Bob K » Fri Feb 23, 2018 17:19

Kijek wrote:Like: How does one measure AW?
Without testing equipment like a Pawkit you really can't. But you can closely approximate by measuring shrink. That's why weight loss is given in many recipes, usually the minimum amount.

There are several discussions on the subject:

http://www.wedlinydomowe.pl/en/viewtopic.php?t=7857

http://www.wedlinydomowe.pl/en/viewtopi ... ht=measure

Wealth of info if you take the time and read them. :grin:
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Post by Kijek » Fri Feb 23, 2018 17:53

Thanks I just hit on a section which mentioned weight loss.
I will read your links for sure. Fasinating stuff.
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