Stanley & Adam Marianski author's corner

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"Curing And Smoking Fish"

Last post by Chuckwagon « Sat Jul 19, 2014 00:52

by Chuckwagon » Sat Jul 19, 2014 00:52

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,...

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11304 Views

Last post by Chuckwagon
Sat Jul 19, 2014 00:52
"Home Canning Meat, Poultry, Fish and Vegetables"

Last post by Chuckwagon « Sat Aug 03, 2013 07:26

by Chuckwagon » Sat Aug 03, 2013 07:26

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,...

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8926 Views

Last post by Chuckwagon
Sat Aug 03, 2013 07:26
Yet Another New Book By Stan & Adam

Last post by ssorllih « Thu Dec 06, 2012 22:34
Replies: 4
by Chuckwagon » Thu Dec 06, 2012 07:49

First post

Stan and Adam have yet another book just out and it is a must have for anyone even thinking about making their own distilled spirits. This book is packed so full of information that it is mind boggling. It is by far, the most complete resource you`ll find in one publication on the subject. The name...

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If you have a large turkey fryer you have a boiler.

4 Replies

9952 Views

Last post by ssorllih
Thu Dec 06, 2012 22:34
Stan And Adam strike again! Another new exciting book.

Last post by NorCal Kid « Wed Oct 17, 2012 01:40
Replies: 13
by Chuckwagon » Fri Mar 16, 2012 02:32

First post

YeeHaw! Stan and Adam have a brand new book out today called Sauerkraut, Kimchi, Pickles & Relishes , by Stanley Marianski and Adam Marianski. The postman brought me a copy and I was a gonner for several hours. I just couldn`t get my nose out of the book; it`s that interesting. There`s lots of...

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On my most recent batch, I did use the large outer leaves to cover the top layer. As there was a significant abundance of liquid from the cabbage this time (Fall cabbage vs winter cabbage?) I didnt feel it needed a weight to keep the kraut below the fluid line.

In the April batch (pictured), when...

13 Replies

11887 Views

Last post by NorCal Kid
Wed Oct 17, 2012 01:40
Fermented Sausages: A Review

Last post by Baconologist « Mon Sep 17, 2012 17:55

by Baconologist » Mon Sep 17, 2012 17:55

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...

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5010 Views

Last post by Baconologist
Mon Sep 17, 2012 17:55
They've Done It Again!

Last post by crustyo44 « Sun Dec 04, 2011 23:57
Replies: 4
by Chuckwagon » Fri Sep 09, 2011 05:40

First post

Stan and Adam have done it again! Just when you thought you`d read everything about sausages in Home Production Of Quality Meats And Sausages , a wealth of new information is printed in yet another book by the father and son Marianski team! Their latest publication is called, Making Healthy...

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Hi,
I have ordered this Healthy Sausage book and the mullet one as well. Amazon is quick and I just received an email that both are on the way.
This low fat, healthy sausage book might be just the Ducks Guts. For me anyway!!!!!!!!
Regards,
Jan.
Brisbane.

4 Replies

5908 Views

Last post by crustyo44
Sun Dec 04, 2011 23:57
Thank you Stanley and Adam Marianski

Last post by ssorllih « Sat Oct 15, 2011 02:06

by ssorllih » Sat Oct 15, 2011 02:06

For several years I tried to make acceptable sausage mixes with very limited success. I have been following the recipes in the Home Production of Quality Meats and Mausages and the results are very pleasing to my wife Nancy and also to me.
This week I was able to buy 4.5 pounds of pork chops for 69...

0 Replies

3897 Views

Last post by ssorllih
Sat Oct 15, 2011 02:06
A New Book! Stan & Adam have done it again.

Last post by ssorllih « Fri Sep 09, 2011 17:00
Replies: 1
by Chuckwagon » Fri Sep 09, 2011 05:16

First post

Stan and Adam have done it again! Just when you thought you`d read everything about sausages in Home Production Of Quality Meats And Sausages , a wealth of new information is printed in yet another book by the father and son Marianski team! Their latest publication is called, Making Healthy...

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Now for that one I would enter the recipe of the month club.

1 Replies

5059 Views

Last post by ssorllih
Fri Sep 09, 2011 17:00
"The Amazing Mullet" A New Book By Adam Marianski

Last post by crustyo44 « Mon Jul 04, 2011 02:27
Replies: 2
by Chuckwagon » Sun Jul 03, 2011 05:32

First post

Hi Folks,
Our buddy Adam Marianski has done it again. Bookmagic LLC has just printed and released its latest book called, The Amazing Mullet - How To Catch, Smoke, And Cook The Fish , by Adam Marianski.
I have read the book and my jaw dropped open when I saw how Adam completely catches the reader...

Last post

Hi,
Smoked mullet is one of the best fish available. Oily, so good for you. I have smoked them for years when the seamullet schools ran here along the coast.
My preferred method is to cut them beside the backbone like a kipper.
Regards,
Jan.
Brisbane.

2 Replies

5009 Views

Last post by crustyo44
Mon Jul 04, 2011 02:27
Stan Marianski's new book - Home Production Of Quality Meats

Last post by ssorllih « Sun Jul 03, 2011 03:59
Replies: 7
by Chuckwagon » Wed Aug 25, 2010 07:34

First post

Hi Sausage makers...
I just finished slowly reading Stan & Adam Marianski's new book Home Production Of Quality Meats And Sausages .
In my opinion, it is the most complete and finest resource in our sausage-making world today! What a job they've done. This is the Bible of sausagemaking friends....

Last post

I think that I now have most of the Marianski books and I am thrilled with the treasure trove of knowledge that they have made available to us for only about 100 dollars. I told a friend today that my goal is to work my way through all of the recipes that I can get the ingredients for. Blood will...

7 Replies

14238 Views

Last post by ssorllih
Sun Jul 03, 2011 03:59
Home Production of Quality Meats and Sausages

Last post by Chuckwagon « Wed Mar 16, 2011 01:56
Replies: 8
by Maxell » Wed Oct 27, 2010 18:29

8 Replies

10269 Views

Last post by Chuckwagon
Wed Mar 16, 2011 01:56
Polish Sausages, Authentic Recipes And Instructions

Last post by Seminole « Sun Dec 26, 2010 14:05
Replies: 1
by Maxell » Wed Oct 27, 2010 18:33

1 Replies

6383 Views

Last post by Seminole
Sun Dec 26, 2010 14:05
Meat Smoking And Smokehouse Design

Last post by Chuckwagon « Sun Nov 21, 2010 05:54
Replies: 4
by Maxell » Wed Oct 27, 2010 18:26

4 Replies

8918 Views

Last post by Chuckwagon
Sun Nov 21, 2010 05:54
The Art of Making Fermented Sausages

Last post by Seminole « Thu Oct 28, 2010 15:18
Replies: 2
by Maxell » Wed Oct 27, 2010 18:28

2 Replies

7842 Views

Last post by Seminole
Thu Oct 28, 2010 15:18
Stanley Marianski

Last post by Maxell « Thu Oct 28, 2010 14:39

by Maxell » Thu Oct 28, 2010 14:39

Stanley Marianski = Seminole (moderator) :grin:

0 Replies

4298 Views

Last post by Maxell
Thu Oct 28, 2010 14:39

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