The Art of Making Fermented Sausages

THE ART OF MAKING
FERMENTED
SAUSAGES

STANLEY MARIANSKI, ADAM MARIANSKI

Food Science

THE ART & SECRETS OF MAKING
FERMENTED SAUSAGES REVEALED

T he 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...

"There is both an art and a science to the making of fermented sausages. And
both will be found within pages of Stanley and Adam Marianski's "The Art of
Making Fermented Sausages", a 272-page compendium of illustrated, step-by-
step instructions that will enable even the most novice culinary hobbyist with all the
information the non-specialist general reader will need to produce quality meats
that would grace any dining occasion with friends and family.
Readers will learn how to control meat acidity and remove excess moisture;
select proper temperatures for fermenting, smoking and drying; both understand
and exercise effective control over fermentation process; choose appropriate
starter cultures and make both traditional and fast-fermented products; select and
operate the proper equipment, safety measures, and more.
Of special note is extensive section featuring sixty-two fermented sausage
recipes. A superbly organized, unique, and highly recommended addition
to personal and professional culinary collections, readers of "The Art Of
Making Fermented Sausages" will also want to visit the Marianski website at
www.meatsandsausages.com which is dedicated to the "art and science" of
smoking meats and sausages."

The Midwest Book Review

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

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www.bookmagic.com