The Art of Making Fermented Sausages
Most of the books written about making sausages do not address the subject of yeast sausages at all. The subject is limited to a statement that this is an advanced area 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 every hobbyist could make a wonderful salami at home, if only he knew how.
Until recently, the manufacturing process was shrouded in secret and it was more of a combination of art and magic than a solid science. They were very technical articles, which were published in food technology magazines, but these works were unfortunately written in such difficult words that they exceeded the understanding of the average sausage maker. This created the idea to bridge the technological gap that existed between Meat Science and the requirements of the typical hobbyist who makes products at home.
Technical terms were replaced by their equivalent but simpler meanings, and to get the reader started, fifty detailed recipes are included. Because more information is available every day and commercial starter cultures are available to the public, there is little reason not to make quality salamis at home, regardless of the climate and the outdoor conditions.
Specifications:
| Language: | English |
| Pages: | 276 |
