Fermented Sausages: A Review

[Baconologist]

I've been re-reading Stan and Adam's excellent book The Art of Making Fermented Sausages in preparation for our upcoming autumn sausage doings. I can't say enough good things about the book, it's a must for anyone who's serious about the subject. The information is priceless. There are excellent explanations that are important for understanding the importance of salt content, pH, water activity, etc.

For a taste of some of the information, parts of what's most important are available online:

Fermented Sausage:
http://www.wedlinydomowe.com/sausage-ty ... ed-sausage
Cultures:
http://www.wedlinydomowe.com/sausage-ty ... e/cultures
Equipment:
http://www.wedlinydomowe.com/sausage-ty ... /equipment
Safety Hurdles:
http://www.wedlinydomowe.com/sausage-ty ... ty-hurdles
Standards:
http://www.wedlinydomowe.com/sausage-ty ... /standards
Traditional Fermented Sausage:
http://www.wedlinydomowe.com/sausage-ty ... raditional

Be sure to pay special attention to the excellent and important information on salt content, pH, water activity, and other important safety steps and measures.

Get the book!!!