The Art of Making Fermented Sausages

A wealth of good information into the process of making fermented sausages. No nonsense instruction on creating fermenting cabinets and drying cabinets, good detail on the drying process itself and what the optimal conditions are in each stage of the making process. Each recipe has the cabinet settings (Temp, Humidity, windspeed) which is very useful. Some useful hints on smoking but not too in depth. Good explanation of drop in pH so that the nasties don't take over and your good bacteria come out on top :-) Highly recommended for someone who is already well versed in the sausage making process and wants to advance to a higher level of difficulty and a quality end product. Well written and well presented.

Bought the book thinking yeah right...try to make salami in Peoria, AZ with our triple digit summer temperatures. When I received my books (i.e. also bought the Marianski's Meat Smoking Book too...), I can't seem to put either of them down. It's full of good down to earth information. My God, whoever gives this book less than 4 stars needs their head examined. It is so full of good information put together by a remarkable man and his sons. I mean think about it...this art of Salami making is thousands of years old, masked in mystery like an ancient guild, hidden away by those select few. The mystery is now solved and ready to be explored. The Art of Salami making is the most challenging, most time consuming "art" of sausage making. Like any art dealing with fermentation, especially meat. It requires dedication, discipline and a basic understanding of this natural process. The Marianski Family has my deepest respect, because they have written this book with a lot of dedication to the "ART." They have given me and you perhaps the opportunity to glimpse something beautiful and natural. A glimpse into the past, into the natural order of things, the way it is intended. Think of these men as having Doctorates in Practical Microbiology. This book is suitable for the Novice up through the Purist. Myself being an Engineer with 35 years in the work place find it fascinating reading. It is so detailed on just about every aspect of salami making, yet easy to read and understand. This book is suitable for those who are frugal and those with more money than brains. Most importantly, the Marianski's stress the safety aspects associated with this "Art." You're given the tools to deal with a food preparation process that could be very harmful if not followed explicitly. People at my work think I'm nuts, because I've always got my nose in this book. I've made Homebrew, wine, cheese, jerky, sausages and I have never read anything as detailed and understandable as this book. I can't wait to get started making salami with my sons and build some family traditions for my own legacy. If I could, I would give this book 10 stars. Good luck my friends in your art of making fermented sausages. And as a man once told me..."Relax, don't worry have a Homebrew" and I did.....

O livro é basicamente um curso aprofundado tecnicamente na produção de linguiças fermentadas. É pra quem ta buscando embasamento teórico, pra saber o que realmente está acontecendo. Tem gráficos, resultados de experimentos, explicação química e biológica pra praticamente tudo. No final, são mais de 100 receitas bem complexas (necessitam de cura/fermentação/maturação) mas bem explicadas. Gostei muito e recomendo.

Everything you need to know about making salami type sausages, in easy to read language. The book could be better edited (which is why it lost a star), but it's fine for a self-published book. When I wrote sausage-makers in the title, I meant makers of all charcuterie products.

make sausages like a boss.