Homemade Sausage Making

Has anyone here read any of the books by Fidel Toldrá, such as Handbook of Fermented Meats and Poultry or Dry-Cured Meat Products?

Is there a lot of useful information, or are they a lot more in-depth than what your average person needs to know?

Redzed refers to the Dry cured book quite often, More info here: http://www.wedlinydomowe.pl/en/viewtopic.php?t=7696

Both are valuable books and I refer to them regularly. The information is based on hundreds of years of practice and new science. You can download the books here:

https://www.pdfdrive.net/handbook-of-fe ... 43416.html

That's awesome, thanks for the link!