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!!!!

Stanley Marianski and Adam Marianski just released a new book, Spanish Sausages: Authentic Recipes And Instructions. Available on Amazon:

My order is in!

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?

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,...

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...

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...

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.

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....

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...

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...

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...

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...

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...

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,...

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...

Considering to add this book to me reference library. Anyone out there familiar with it?

A link to this video might have been posted here already, but maybe some of you have not watched it. Fun stuff.

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...

This was published for the African continent.

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,...

I thought some of you might be interested in this Food and Agriculture Organization of the United Nations publication.

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....

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.

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...

This work is modern and should be considered as a good resource for anyone considering a meat processing business.

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...

I thought this might be of interest.

Butchers', packers' and sausage makers' red book (1913) - G. J. Sayer

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...

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

This is not as interesting as the others, but for those interested in vintage recipes, it may hold some interest.

Recipes for the preserving of fruit, vegetables, and meat (1908) - E. Wagner

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...

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

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.