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Salami Practical Science and Processing Technology
Replies: 1
by
Links » Mon Dec 05, 2022 22:32
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I just finished reading an excellent 202 page book by Gerhard Feiner. Unlike other technical books, it appears Gerhard Feiner wrote the entire book by himself. This is an all-in-one book about salami and focusing on science and professional processing technology. It combines a scientific and...
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Thx!
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Last post by Dave in AZ
Sat Dec 10, 2022 04:05
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1001 Greatest Sausage Recipes
Replies: 5
by
Seminole » Thu Sep 29, 2022 16:55
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It gives me a great deal of pleasure to announce that on August 28, 2022, a new book was published:
1001 Greatest Sausage Recipes by Stanley Marianski.
The idea of writing the 1001 Greatest Sausage Recipes was conceived 20 years ago, but it was not simple to bring this project to fruition. In...
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While enjoying the new book I found a typo (misprint) in one of the recipes.
Do you know who can I ask? Im looking for the correct ingridient in order to make this recipe.
Thanks!
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Last post by Itay
Sun Nov 20, 2022 12:40
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Charcutier. Salumiere. Wurstmeister. Francis Vecchio
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fordtruckbeast » Tue Sep 06, 2022 11:52
Hey folks
Just got done reading this book. İts a quick read. Contains basicly only information on Pork. There was some interesting charts on how italians of the old school made salami. The troubleshooting section was pretty good. All in All a decent book.
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Last post by fordtruckbeast
Tue Sep 06, 2022 11:52
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The first book a newbie should purchase?
Replies: 2
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bcboy » Fri Jan 01, 2021 23:34
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I was looking into purchasing my first book on making sausages. If you could go back in time and re-pick your first book on this subject what would it be?
Thanks again to everyone for making this forum so Great!!!!
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see Marianskis books.
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Last post by fordtruckbeast
Tue Sep 06, 2022 11:49
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Fermented Meat Products: Production and Consumption
Replies: 3
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redzed » Sun Oct 27, 2013 19:05
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I spent a good part of this morning reading an excellent paper, Fermented Meat Products: Production and Consumption, By Professor Herbert W. Ockerman and Lopa Basu, Ohio State University, Columbus, OH.
It's a superb resource for anyone into fermented and dry cured products and has an extensive...
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Sorry to say Red, but the first fifty pages have left me baffled and wondering how a Professor can let a paper pass that contains such an array of inconsistencies, conclusions based on assumptions rather than facts and references to what seems to be (just as) doubtfull sources. True, there are much...
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Last post by fordtruckbeast
Mon May 02, 2022 14:35
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The Art of Making Fermented Sausages
Replies: 6
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Kijek » Fri Feb 23, 2018 00:25
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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,...
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To day I received my book from Amazon and just started reading it
Finally! :lol:
lol. İ just read through it as well. İt truly is full of tons of information. İ heard toldras book is also up there in terms of information but havent got it yet because it sure bites the wallet...
Excellent...
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Last post by redzed
Fri Mar 04, 2022 07:15
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Last post by redzed
Sat Sep 25, 2021 14:52
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New Marianski book, Spanish Sausages
Replies: 3
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redzed » Mon Dec 17, 2018 23:58
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Stanley Marianski and Adam Marianski just released a new book, Spanish Sausages: Authentic Recipes And Instructions. Available on Amazon:
My order is in!
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What are your impressions Dave? I think it is a great collection of recipes and it is also a great manual on sausage making in general, including dry cured sausages. My former curing chamber died last fall and I still have not reconfigured the replacement. Hope to do that soon and test out some of...
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Last post by redzed
Sun Jun 09, 2019 18:45
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Fidel Toldrá Books
Replies: 3
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MatterOne » Thu May 10, 2018 01:38
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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?
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That's awesome, thanks for the link!
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Last post by MatterOne
Fri May 11, 2018 14:36
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Food Preservation Methods
Replies: 4
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Chuckwagon » Wed Jul 31, 2013 12:35
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Howdy folks!
I just got an email from Stan Marianski. He has informed me about a new website he has launched regarding the preservation and canning of food. The site is called Food Preservation Methods and here's part of his message to me:
We just placed a brand new site on the Internet -
Be...
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Its safe to click on but it will just send you here :
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Last post by Bob K
Mon Jan 29, 2018 16:17
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Videos -Sausage Making / Curing ?
Replies: 4
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Knifeman » Fri Jan 26, 2018 22:21
First post
Hello All
#1 Do you think that Stan Marianski would make a DVD based on his book Home Production of Meat and Sausages and then on his other book regarding Fermented sausages ? Colud someone encourage him to do so ? I think there would be a market for it for sure !
Some people learn differently...
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Good idea about posting worthwhile videos, As far as contacting Marianski:
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Last post by Bob K
Sat Jan 27, 2018 20:09
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Last post by Bob K
Mon Nov 14, 2016 01:51
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Vintage ebook - The art and mystery of curing...
Replies: 1
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vagreys » Sun Feb 12, 2012 11:14
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I thought this might be of interest.
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also the art of pickling and the preservation of fruits and vegetables (1864) - J. R.
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I thought I'd bump this up and make everyone who is interested in older recipes and meat technology aware of it. I downloaded the book and added it to my e-book collection. It's over a century and a half old and provides insight into British cooking and charcuterie during the reign of Queen...
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Last post by redzed
Sun Jan 24, 2016 22:01
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1908 Book: Secrets of Meat Curing and Sausage Making
Replies: 1
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redzed » Tue Jan 19, 2016 20:10
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Here is a great resource about the Chicago meat processing industry published when my grandfather was 18 years old. Written for the meat trade it contains a large number of recipes and descriptions of the processes. It's also interesting to see the ingredients used and methods used to boost profit....
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Below is a scan of the recipe for Polish sausage from the book. It was published by the company that made Freeze-Em Pickle which was at that time a nitrate and salt mixture. I have been unable to find the proportions. A version of Freeze-Em is still available
Bull Meat Brand Flour was a...
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Last post by redzed
Wed Jan 20, 2016 21:03
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Olympia Provisions
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redzed » Thu Dec 10, 2015 19:53
Taking advantage of Amazon's 30% discount code, I ordered a copy of the latest charcuterie publication Olympia Provisions :Cured Meats and Tales from an American Charcuterie The title of the book is the same as the name of the Portland meat company that the author Elias Cairo is part owner of. In a...
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Last post by redzed
Thu Dec 10, 2015 19:53
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The Meat Processor's Journal
Replies: 2
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redzed » Tue Nov 17, 2015 00:12
First post
My favourite four letter F word is FREE! :grin: So I was quite happy when I found two very useful e-books published by Meatingplace, an online media group supporting the North American meat industry. To date, Meatingplace have published two volumes of THE MEAT PROCESSOR'S JOURNAL : Volume 1 WHOLE...
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Thanks Phil, hope that you find it useful. The more I read on the subject the more I realize how little I know! :lol: And I would rather provide our members with the tools and resources so that they can broaden their knowledge rather than cutting and pasting information and trying to pass the stuff...
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Last post by redzed
Wed Nov 18, 2015 23:44
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Professional Charcutterie - The book
Replies: 2
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Butterbean » Mon Jan 26, 2015 01:05
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Was given the Professional Charcuterie book for Christmas. Written by John Kinsella and David Harvey. Haven't done anything with it till this weekend. Some of the recipes looked interesting. I found one for a dry cured hard salami (page 124) I thought I'd try.
Began getting ingredients together...
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I found yet another two recipes which would lead to train wrecks if blindly followed.
Found a review by Ron at Hunter Angler and I have to say he is being very polite.
Not so much for the French book. I would only recommend Professional Charcuterie for a really serious charcutier , as I have...
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Last post by Butterbean
Tue Jan 27, 2015 01:26
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Books on German sausage formulations?
Replies: 24
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vagreys » Sat Nov 19, 2011 05:33
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I'm interested in learning more about the immense variety of German sausages and their formulations. What do you consider the best sources on German sausage formulations?
Any comments on:
Wurst-Rezepte-Buch von Wein, Leinmüller (1958)?
Würste und Pasteten Elbensteiner?
Würste, Sülzen, Pasteten...
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Tom
Did you get any of the translations for recipes from the book Die Fabrikation feiner Fleische- und Wurstwaren. Translated and posted anywhere ?
Thanks
Bob
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Last post by Bob K
Sat Jan 10, 2015 18:02
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Found an interesting book while researching British sausages
Replies: 7
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markjass » Wed Oct 29, 2014 01:48
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As I mentioned in a previous post I have just started to make some British sausages. Anyway I wondered if Mrs Beeton had a recipe for the Oxford Sausage. According to wikapedia Mrs Beeton's Book of Household Management was a guide to all aspects of running a household in Victorian Britain, edited...
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Made 2 kg of my Modern Oxford Sausage. I would describe it as a neglected gem.
Per Kg off Meat
Pork Lean shoulder 500g
Beef Suet (pork backfat) 200g
Veal 500
Rusk or dried bread Crumbs 168g
Salt 16g
Pepper 1.1g
White Pepper 1.1g
Cayenne 0.264g
Nutmeg 1.23g
Mace 0.79g
Thyme 0.6g
Marjoram 0.6g
Sage...
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Last post by markjass
Tue Dec 23, 2014 11:36
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Jason & Carolina's video (TLP charcuterie shop)
Replies: 5
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Chuckwagon » Sat Jul 19, 2014 00:48
First post
Here`s a new video to check out!
Jason & Carolina Story are a Wedliny Domowe success story! The kids have been members of our site since April of 2011. They met at school at the CIA (Culinary Institute Of America), fell in love, graduated, and got married! Those of you who know them, found the...
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This past April, Jean and I were in Washington D.C. for my nieces wedding. We made time to ride the bus out to Three Little Pigs (TLP). It's a cute little shop and Carolina was a great hostess. Unfortunately, Jason was in Michigan for his brother's wedding, and they had scheduled the kitchen floors...
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Last post by two_MN_kids
Sun Jul 27, 2014 21:07
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"Curing And Smoking Fish"
Replies: 2
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Chuckwagon » Mon Jul 14, 2014 00:47
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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,...
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Topic Split by CW 071414@1610. See: at WD Daily Chat in Hyde Park forum.
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Last post by Chuckwagon
Mon Jul 14, 2014 23:17
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Charcuteria
Replies: 7
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ericrice » Thu Mar 20, 2014 14:50
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New book out focused on Spanish Charcuterie(a). I was lucky enough to get a preview of parts of it, including recipes a bit over a year ago and made a few Chorizos - wonderful.
The book itself I would highly recommend to anyone into curing. I received my copy on Saturday and have gotten through...
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Eric and Enrique - you have done a really nice job characterizing what this book is and is not. I think I'm a goner for it. I wouldn't spend so much on a just-released book, normally, but you have really whetted my appetite for this one. Thanks!
Enrique - Your research reminded me of the first...
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Last post by Cabonaia
Thu Mar 27, 2014 18:40
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In The Charcuterie: The Fatted Calf's Guide to Making Sausag
Replies: 4
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redzed » Wed Feb 12, 2014 18:24
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Considering to add this book to me reference library. Anyone out there familiar with it?
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I could not find any helpful reviews about the book, but will order it anyway. Will post comments about it after I get a chance to peruse it.
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Last post by redzed
Sat Feb 15, 2014 17:59
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Alan Benton and Country Hams
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redzed » Sun Nov 03, 2013 06:33
A link to this video might have been posted here already, but maybe some of you have not watched it. Fun stuff.
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Last post by redzed
Sun Nov 03, 2013 06:33
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I came upon another source of information
Replies: 4
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ssorllih » Sat Aug 10, 2013 16:55
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This was published for the African continent.
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I am sure that there are citrus trees in southern Africa. Probably something akin to oak.
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Last post by ssorllih
Wed Aug 14, 2013 18:54
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"Home Canning Meat, Poultry, Fish and Vegetables"
Replies: 2
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Chuckwagon » Tue Jul 30, 2013 13:07
First post
My goodness! Does Stan Marianski ever sleep? With his son Adam, he has just written another must have and it is powerful! As usual, I couldn`t put it down and marked it all up with a red pencil, savoring every paragraph. What a reference treasure. Stan and his son Adam call it Home Canning Meat,...
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Dag nabit Now I am going to have to build some more book shelves. ;)
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Last post by ssorllih
Tue Jul 30, 2013 16:33
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UN Small Scale Sausage Production
Replies: 2
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Thewitt » Sat Jul 06, 2013 07:15
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I thought some of you might be interested in this Food and Agriculture Organization of the United Nations publication.
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Ha ha ha
Thanks CW. Didn't find this in a site search so I posted.... :oops:
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Last post by Thewitt
Sat Jul 06, 2013 07:42
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Ruhlman - Polcyn Book
Replies: 30
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JerBear » Tue Jan 24, 2012 19:00
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Salumi: The Craft of Italian Dry Curing
Available for pre-order now (mine will be ordered later today) and scheduled to be released and shipped Aug 27, 2012.
:mrgreen:
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That's funny, because reading the other thread about the Ruhlman book brought back to me that Rytec uses about half the salt as Ruhlman recommends. I do think some of Rytec's recipes are rather bland, his recipe for Italian tasted more like breakfast sausage to me. Just another fun part of sausage...
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Last post by sawhorseray
Fri May 31, 2013 19:59
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[USA] Chorizo Corner (Section 3) Chapters 7 - 8
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Chuckwagon » Thu Apr 18, 2013 00:44
Chapter 7 - Chorizos of Uruguay and Argentina
Introducing Uruguay
Uruguay - Making Chorizos
Argentina - Common Chorizos
Traditional Argentine Chorizo:
Tres Recetas de Chorizos parrilleros (Three Grilled Chorizo Recipes)
Introducing Uruguay
One of many interesting items concerning Uruguay is...
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Last post by Chuckwagon
Thu Apr 18, 2013 00:44
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Polish Heritage cookery By Robert and Maria Strybel
Replies: 2
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ssorllih » Sun Jan 13, 2013 22:05
First post
This book was loaned to me by a friend and I believe it is worth owning.
This is a quote from the dust Jacket: like Joy of Cooking to which it has been compared, Polish Heritage Cookery is a family affair. Robert Strybel is a native of Michigan and lives and cooks with his wife, Maria in Warsaw....
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Ross, I got a copy of this book several years ago, and love it! The recipes are authentic, at least according to my Polish friends. I made some of the spice blends from the book as a Christmas present for a friend of mine, and she came back later and told me that she made a honey-spice cake and it...
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Last post by vagreys
Sun Feb 17, 2013 03:42
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Salumi serving ideas book
Replies: 2
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redzed » Mon Jan 28, 2013 17:17
First post
I like to look through the books at thrift stores and yesterday I got this for 2 bucks!
Book was sponsored by the Columbus Salumi Co. in Frisco. Wonderful colour plates and recipes and ideas how to serve fermented sausages and other dry cured products.
Great book, I highly recommend it.
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I'm already on my way.
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Last post by story28
Tue Jan 29, 2013 04:49
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New Website! "All About Spirits" by Stan & Ada
by
Chuckwagon » Thu Dec 06, 2012 22:09
Here`s some great news for those of you who are home distillers . Our buddy Stan Marianski has started a website about making spirits and it should solve a heck of a lot of problems for many of you. Also, you will be able to gather ideas and discuss options. The new website is called All About...
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Last post by Chuckwagon
Thu Dec 06, 2012 22:09
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Last post by ssorllih
Wed Nov 21, 2012 06:00
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Last post by ssorllih
Mon Oct 15, 2012 19:35
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[USA] Chorizo Corner (Section 2) Chapters 4 - 6
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Chuckwagon » Mon Aug 13, 2012 22:01
This topic is locked .
Sorry fellow members - due to restraints in length of chars , you'll have to post your comments about this topic in Hyde Park under New Topic: Chorizo . Here's a quick link:
Section 2
Chapter 4 Onward to Yucatan:
We now go further south, where the spicing changes...
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Last post by Chuckwagon
Mon Aug 13, 2012 22:01
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[USA] Chorizo Corner (Section 1) Chapters 1-3
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el Ducko » Tue Jul 17, 2012 16:05
Hi Sausagemakers,
Our good friend El Ducko has kindly offered to print his superb collection of Chorizo recipes here. I told him he should have published them as a book... (I`ve seen the incredible manuscript). He has chosen to share them with us instead. El Quacko...err..uh.. El Ducko (Russ in...
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Last post by el Ducko
Tue Jul 17, 2012 16:05
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Question for Stanley Marianski (or Anyone Else That Knows)
Replies: 9
by
Oxide » Fri Mar 02, 2012 17:42
First post
I just picked up the book 'Home Production of Quality Meats & Sausages' ... been reading it non-stop. I'm already up to page 8. :mrgreen:
At the bottom of the page 8 there are the ratios for stuff used in emulsions.
... 5 parts water, 5 parts fat, 1 part soya isolate.
I think of water as...
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Let's give Stan a chance to answer. He is one very busy individual. Not to mention one of the most unselfish people I've ever known. Right now he has several irons in the fire but I'm sure he'll be able to answer soon. I'll give him a shout. Have a little patience.
No hurry ... but I'm not...
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Last post by Oxide
Sun Mar 04, 2012 04:04
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Last post by Keymaster
Sun Feb 12, 2012 18:12
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Vintage ebook - The Modern Packing House
Replies: 1
by
vagreys » Sun Feb 12, 2012 10:49
First post
I thought this might be of interest, especially the chapters on making the products, smoking, and the smokehouse.
The modern packing house; complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American practice, including methods of...
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I have downloaded all the links you posted. Thank you!
Dick
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Last post by DLFL
Sun Feb 12, 2012 14:20
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Vintage ebook - Home Pork Making
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vagreys » Sun Feb 12, 2012 11:21
I thought this might be of interest.
Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product--from scalding vat to kitchen table and dining room (1900) - A. W. Fulton
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Last post by vagreys
Sun Feb 12, 2012 11:21
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Last post by vagreys
Sun Feb 12, 2012 11:08
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New Book Coming Out....
Replies: 12
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JerBear » Fri Oct 07, 2011 20:32
First post
The Sausage Book: The Complete Guide to Making, Cooking & Eating Sausages (link below)
LINK
Overview:
Sausages are one of the most satisfying foods to make at home and an excellent way to explore the world`s diverse tastes and culinary traditions. Nick and Johnny first demonstrate how to make...
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I don't want to discredit the Marianski family, in fact I have all but one of their books. I guess that I would best describe myself as someone interested in charcuterie of which sausage making is a facet along with confiture, terrines, pates, etc and unfortunately if you want to learn more about...
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Last post by DiggingDogFarm
Tue Oct 11, 2011 03:31
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Movie from V OZWB
Replies: 1
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Maxell » Thu Oct 06, 2011 08:48
First post
Movie from V OZWB (Nationwide meeting of Wędzarniczej Brothers)
The dialogues in the film are in Polish, but you get over the atmosphere zlotową.
If someone has the desire, you can download videos from Rapid Share. Here's the links:
Happy viewing. : D
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Mirek, This is just fascinating! What a wonderful group of people. What a great project. These folks know how to work and learn... and share. And they have a great time while they are doing it. I learned a lot just watching them prepare the pork. I can't believe how quickly the hogs were butchered...
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Last post by Chuckwagon
Thu Oct 06, 2011 12:41
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Our summer meeting
Replies: 7
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Siara » Fri Jan 14, 2011 11:07
First post
Here below is the link where you can download and view video from the summer meeting of polish forum members. Maybe this will encourage you to make similar at your locations.
This is big file, so may take several hours to download, depending from your internet speed. Have fun watching.
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All depends from your Internet connection speed. Good luck this time.
Siara It took 1hr 13min. to download. Looks like everybody had a good time. The food looked great. I think I spotted you on the scale :lol:
Trosky
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Last post by Troski
Thu Jan 27, 2011 13:15
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