A massive 707 pages
The making of a sausage maker... There has been a need for a comprehensive on-volume reference on the home manufacture of meats and sausages. There are plenty of cookbooks loaded with recipes, but they do not build any foundation for the serious hobbyist. This book bridges the gap between technical textbooks and the requirements of the typical hobbyist.
Contains 172 recipes chosen for their originality and historical value. Although recipes play an imp0ortant role in these products, it is the process that ultimately decides the sausage quality.
Discover how easy it is to:
Apply cures and make brines
Smoke meats, poultry, game, and fish
Create your own recipes
Conform to the U.S. Government standards
Make fresh, smoked, emulsified, and fermented sausages
Make special sausages such as head cheeses, blood, and liver sausages
Make hams, bacon, and loins
Make air-dried products like jerky, biltong, and pemmican
Home Production of Quality Meats and Sausages