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Marianski Books
Posted: Thu Jan 25, 2018 22:13
by Knifeman
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
Posted: Fri Jan 26, 2018 05:42
by redzed
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.
Posted: Fri Jan 26, 2018 11:57
by DanMcG
Hey Redzed, my "Home Production of Quality Meats and Sausages" is dated 2010. Were there any significant changes or corrections made?
Posted: Fri Jan 26, 2018 14:55
by Bob K
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!!
Posted: Sun Jan 28, 2018 21:19
by Knifeman
Just ordered the two books today ! Looking forward to reading them !
Knifeman
Posted: Mon Feb 26, 2018 23:17
by Knifeman
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
Posted: Tue Feb 27, 2018 05:59
by redzed
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!
Posted: Tue Feb 27, 2018 17:59
by harleykids
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
Posted: Tue Feb 27, 2018 20:20
by Knifeman
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