Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages

Home Production of quality meat and sausages - The Making of a Sauce Maker. There was a need for an extensive one-volume reference on the manufacture of meat and sausage at home. There are many cookbooks loaded with recipes that do not form any foundation for the serious hobbyist to follow. Because of this he has little understanding of the sausage making process and he is afraid to introduce his own ideas. There are highly technical and expensive professional books written for meat plant managers or graduate students who have a master's degree in meat technology. Unfortunately, these works are written in such difficult technical terms that most of them exceed the comprehension of an average person. Home Production of quality meat and sausages bridges the gap that exists between highly technical textbooks and the requirements of the typical hobbyist.

Technical terms were replaced by their equivalent but simpler meanings and many photographs, drawings and tables were included. The book covers topics such as curing and making salt solutions, smoking meat and sausage, American standards, making fresh, smoked, emulsified, fermented and air-dried products, making special sausages such as main cheeses, blood and liver sausages low-salt, low-fat and Kosher products, hams, bacon, butts and loins, poultry, fish and game, safety, making your own recipes and much more ... To get the reader to work, there are 172 recipes available were chosen because of their originality and historical value.

Although recipes play an important role in these products, the process ultimately determines the sausage quality. It is quite clear that the authors do not want the reader to copy the recipes only: "We want him to understand the sausage making process and we want him to make his own recipes, we want him to become the sausage maker."

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