The Art of Making Fermented Sausages
The Art of Making Fermented Sausages
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.
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.
I knew one of you three were going to give me a shot
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.
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.
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.Kijek wrote:Like: How does one measure AW?
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.
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Re:
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...
Re: Re:
Excellent primer on fermented/dried products. Just be careful when following the recipes as to the amounts sugars (dextrose). The amounts are too high in many of the recipes. Marianski corrected them in the online recipes https://www.meatsandsausages.com/sausage-recipes so always check any recipe in the book against the online version. Toldra's first edition is available for download in PDF version from a number of sites. If you have trouble finding or downloading it, PM me and I'll send to you.fordtruckbeast wrote: ↑Fri Feb 25, 2022 17:10lol. 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...