Home Production of Quality Meats and Sausages - The
Making of a Sausage Maker. There has been a need for a
comprehensive one-volume reference on the manufacture of
meats and sausages at home. There are many cookbooks
loaded with recipes which do not build any foundation
for the serious hobbyist to follow. This leaves him with
little understanding of the sausage making process and
afraid to introduce his own ideas. There are highly
technical and expensive professional books that are
written for meat plant managers or graduate students
pursuing a master's degree in meat technology.
Unfortunately, these works are written in such difficult
technical terms, that most of them are beyond the
comprehension of an average person. Home Production of
Quality Meats and Sausages bridges the gap that exists
between highly technical textbooks and the requirements
of the typical hobbyist. Technical terms were
substituted with their equivalent but simpler meanings
and many photographs, drawings and tables were included.
The book covers topics such as curing and making brines,
smoking meats and sausages, U.S. Standards, making
fresh, smoked, emulsified, fermented and air dried
products, making special sausages such as head cheeses,
blood and liver sausages, low salt, low fat and Kosher
products, hams, bacon, butts and loins, poultry, fish
and game, safety, creating your own recipes and much
more... To get the reader started 172 recipes are
provided which were chosen for their originality and
historical value. Although recipes play an important
role in these products, it is the process that
ultimately decides the sausage quality. It is perfectly
clear that the authors don't want the reader to copy the
recipes only: ''We want him to understand the sausage
making process and we want him to create his own
recipes. We want him to be the sausage maker.'' |
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