HOME PRODUCTION OF QUALITY MEATS AND SAUSAGES

HOME PRODUCTION OF QUALITY MEATS AND SAUSAGES There has been a need for a comprehensive one-volume reference on the manufacture of meats & 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 & afraid to introduce his own ideas. There are highly technical & expensive professional books that are written for meat plant managers or graduate students pursuing a masters 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 & Sausages bridges the gap that exists between highly technical textbooks & the requirements of the typical hobbyist. Technical terms were substituted with their equivalent but simpler meanings & many photographs, drawings & tables were included. The book covers topics such as curing & making brines, smoking meats & sausages, U.S. Standards, making fresh, smoked, emulsified, fermented & air dried products, making special sausages such as head cheeses, blood & liver sausages, low salt, low fat & Kosher products, hams, bacon, butts & loins, poultry, fish & game, safety, creating your own recipes & much more...To get the reader started 172 recipes are provided which were chosen for their originality & historical value. They carry an enormous value as a study material & as a valuable resource on making meat products & sausages. 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 dont want the reader to copy the recipes only:"We want him to understand the sausage making process & we want him to create his own recipes. We want him to be the sausage maker." ISBN: 0-9824267-3-9 publish date: 06/30/2010