Marianski Books
Marianski Books
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
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
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- Passionate
- Posts: 310
- Joined: Fri Jan 08, 2016 03:03
- Location: Olathe, KS
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
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
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
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