Marianski Books

Talk about anything here as long as it is not against the rules.
Post Reply
Knifeman
User
User
Posts: 52
Joined: Mon Jan 22, 2018 00:26
Location: WestCoast

Marianski Books

Post by Knifeman » Thu Jan 25, 2018 22:13

Hello All
Could someone please tell me what is the latest version of "Home Production of Quality Meats and Sausages " I would like to be as current as possible !

Also what is the current edition of the Fermented Sausage book by the Marianski's
Thank You !
Knifeman
User avatar
redzed
Moderator
Moderator
Posts: 3244
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Fri Jan 26, 2018 05:42

Hi Knifeman,

No new editions have been published. Home Production of Quality Meats and Sausages dates back to 2012, and Fermented Sausages to 2009. Both are still very useful, and we can update you here with newer developments in starter cultures and other tips in making better dry cured sausages.
User avatar
DanMcG
User
User
Posts: 67
Joined: Mon Sep 06, 2010 23:32
Location: Central NY

Post by DanMcG » Fri Jan 26, 2018 11:57

Hey Redzed, my "Home Production of Quality Meats and Sausages" is dated 2010. Were there any significant changes or corrections made?
User avatar
Bob K
Moderator
Moderator
Posts: 2031
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Fri Jan 26, 2018 14:55

Just Google it Dan! Fermented sausage Originally published 2008, Home production 2009.

There are several editions but no mention of revised editions, so they are all the same.

Now get to work!! :mrgreen:
Knifeman
User
User
Posts: 52
Joined: Mon Jan 22, 2018 00:26
Location: WestCoast

Post by Knifeman » Sun Jan 28, 2018 21:19

Just ordered the two books today ! Looking forward to reading them !
Knifeman
Knifeman
User
User
Posts: 52
Joined: Mon Jan 22, 2018 00:26
Location: WestCoast

Post by Knifeman » Mon Feb 26, 2018 23:17

Hello All

I have the two Marianski books now and they have a wealth of information in them .Well worth the money ! Great that they have published these books and others .
Knifeman
User avatar
redzed
Moderator
Moderator
Posts: 3244
Joined: Fri Apr 20, 2012 06:29
Location: Vancouver Island

Post by redzed » Tue Feb 27, 2018 05:59

Knifeman wrote:Hello All

I have the two Marianski books now and they have a wealth of information in them .Well worth the money ! Great that they have published these books and others .
Knifeman
Now get going and start making sausage!
harleykids
Passionate
Passionate
Posts: 310
Joined: Fri Jan 08, 2016 03:03
Location: Olathe, KS

Post by harleykids » Tue Feb 27, 2018 17:59

Chris is correct....books are great but actually making sausages, curing meats, etc will get you up to speed much faster!

Don't be worried about making mistakes along the way, is hats how everyone starts! Just make sure your cure % by meat weight and and your salt content are correct, and your sugars (all of them) are correct, and everything else will work itself out!

And many of the guys here can give you culture suggestions based on what kind of flavor profile you want in your finished product, whether it be tangy, mild, slow fermenting, fast fermenting, etc
Knifeman
User
User
Posts: 52
Joined: Mon Jan 22, 2018 00:26
Location: WestCoast

Post by Knifeman » Tue Feb 27, 2018 20:20

Thanks for the encouragement fellas !

I have a#10 Porkert hand grinder with 2 grinding plates and cutting blade not sure of the hole diameter of the plates,will check . I need to get a sausage stuffer . Also need to get set up if I'm going to do dry curing and ferment sausages . Will post some questions in the Hardware section.
Knifeman
Post Reply