Stanley Marianski

THE ART & SECRETS OF MAKING FERMENTED SAUSAGES REVEALED!
The majority of books written on making fermented sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how.

You will discover how easy it is to:
- Control meat acidity and removal of moisture.
- Choose proper temperatures for fermenting, smoking and drying.
- Understand and control fermentation process.
- Choose starter cultures and make traditional or fast-fermented products.
- Choose proper equipment, and much more.

With more information obtainable every day and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels - the art of smoking meats and sausages, a skill he had learned as a child from his parents.

With his sons Adam and Robert, they run the highly popular web site www.wedlinydomowe.com dedicated to smoking meats and making sausages. Stanley and Adam Marianski are authors of two popular books: Meat Smoking And Smokehouse Design, and Polish Sausages, Authentic Recipes and Instructions.

This best-selling guide has introduced thousands of people to the techniques of making fermented sausages.… (lisätietoja)

SMOKING MEATS MADE EASY
Here is your complete reference on curing, smoking and cooking meats laccording to US Government standards. The section on smokehouse design contains over 200 drawings and photographs. You will discover how easy it is to:

Apply cures and make brines. Smoke meats, poultry, game and fish. Barbecue meats and build barbecues. Create your own recipes without adding chemicals.Design and build your own smokehouse.

"Most books on smoking just give some elementary information and then are filled with recipes; this text is the reverse, scholarly information and theory as it applies to smoking meats. I strongly recommend this book to the serious smoker as well as the beginner."
- Len Poli, Sonoma Mountain Sausages

“As a certified Master Butcher I have no hesitation to recommend this superbly written and illustrated book to anyone interested in making sausages, curing and smoking meats. Regardless if you are beginner or a professional, this book should be on your bookshelf."
- Othmar Vohringer, Othmar Vohringer Outdoors

Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preparation. One passion remained with him throughout his travels-the art of smoking meats and sausages, a skill he had learned as a child from his parents.

With his sons Adam and Robert, they run the highly popular web site www.wedliny domowe.com dedicated to smoking meats and making sausages. Stanley and Adam Marianski are authors of two popular books: The Art of Making Fermented Sausages, and Polish Sausages, Authentic Recipes and Instructions.

This best-selling guide has introduced thousands of people to the techniques of smoking and curing food.… (lisätietoja)

I had a different sausage making book in my cart, and at the last minute I chose this one instead because it had so many more reviews than the other one. This is a great book. Even though it is about "home production" of sausages, the authors have kept in mind USDA regulations the entire time, and come from the point of view of meat science and food safety. They want the reader to understand food safety so they consistently make products of high quality. The meat science sections are easy to read, and broken down into simple terms. The book is a tad repetitive, and with some editing it could be a slimmer volume. They give guidelines to making all sorts of different sausages, but also hams and other cured meat products. Also they breakdown the process so you can make a good sausage with whatever spices you feel like, and don't need to follow a specific recipe. But then they also provide a lot of recipes if you want somewhere to start. I am going to be trying the wild game sausages first, as I have a lot of goose in the freezer.

Edit: Just tried to follow the instructions on how to wet brine a ham, and the recipe calls for twice the amount of salt, Cure # 1 and brine time (45 days) than the recipe on the back of a LEM cure package. I tried to do some more research online, learned there is very little amount of consistency in recipes for curing hams, but everything was close to the LEM cure than the book. Very confused now.… (lisätietoja)