New book for sausage lovers

[carnie1]

I'm posting this here as I feel more will see, if Mods want to move to Sausage section feel free
Found this book while on Amazon ordering something else, "Home Production of Quality Meats and Sausages by Stanley Marianski"
http://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739/ref=sr_1_4?s=books&ie=UTF8&qid=1289517816&sr=1-4
Well at $17.79 for 700 pages I had to include it in my order, at a quick thumb thru looks like theres some good info, even had pics how to lace large sausage for hanging, I have a few of his other books and they are pretty good.

[BuyLowSellHigh]

Looks good, thanks!  Just ordered it.

[lumpy]

Thanks for the tip.

[SouthernSmoked]

Thanks for the tip...

just added to my cart!

[3rensho]

Looks like a must have.  Thanks

[Habanero Smoker]

I have a couple of their books, and they are very thorough, and I've notice this book has an index (Thank Seminole :) ). Though some information seems repetitive in their previous two books, such as their coverage on brines, curing, and nitrates, and nitrites and how to calculate them, the recipes look very interesting.

[ExpatCanadian]

I can also confirm this is a very good book, but agree with Habs, it does contain pretty much word for word much of the content from their "Art of Making Fermented Sausages" book.  If you are thinking of buying both but are on a budget, I'd say you don't need to...  just buy this one.  However, I always like to support guys who do this sort of stuff for the love of it...  so I'd buy 'em both just for that reason  ;)

That said, I actually got a free copy of it from them ;D...  when I did my Cervelat posting a few weeks back, and mentioned that the book was good, but needed an index and a good editor...  I got a PM from Seminole offering me a free copy of the updated version of the "Art of Making Fermented Sausages" since I had only just purchased it on Amazon, and got the old version.  Well, to my surprise, when it arrived, they had also included a copy of "Home Production of Quality Meats and Sausages" with a note requesting I review it on this site.

I'm a bit embarrassed :-[ to now realise I lost track of time and didn't get around to doing it yet....  and Carnie1 has now beat me to it!  Still...  hopefully with our endorsements they'll get a few more sales.  It is a very comprehensive book, and a great addition to anyone's "meat education" library!

[deb415611]

Thanks Carnie, I think I might orderit.

[Habanero Smoker]

I can also confirm this is a very good book, but agree with Habs, it does contain pretty much word for word much of the content from their "Art of Making Fermented Sausages" book.  If you are thinking of buying both but are on a budget, I'd say you don't need to...  just buy this one.  However, I always like to support guys who do this sort of stuff for the love of it...  so I'd buy 'em both just for that reason  ;)

That said, I actually got a free copy of it from them ;D...  when I did my Cervelat posting a few weeks back, and mentioned that the book was good, but needed an index and a good editor...  I got a PM from Seminole offering me a free copy of the updated version of the "Art of Making Fermented Sausages" since I had only just purchased it on Amazon, and got the old version.  Well, to my surprise, when it arrived, they had also included a copy of "Home Production of Quality Meats and Sausages" with a note requesting I review it on this site.

I'm a bit embarrassed :-[ to now realise I lost track of time and didn't get around to doing it yet....  and Carnie1 has now beat me to it!  Still...  hopefully with our endorsements they'll get a few more sales.  It is a very comprehensive book, and a great addition to anyone's "meat education" library!

Damn!! He didn't send me a free book.  ;D  I had a chance to use the inside book and read some of the contents. In some areas he does provide more detail; especially in the area of sodium nitrate and nitrite. After looking inside the book a little more, I did go ahead and ordered one, mainly for the recipes.

[Smokin Soon]

Ok, ya twisted my arm.....ordered!

[ExpatCanadian]

Damn!! He didn't send me a free book.  ;D  I had a chance to use the inside book and read some of the contents. In some areas he does provide more detail; especially in the area of sodium nitrate and nitrite. After looking inside the book a little more, I did go ahead and ordered one, mainly for the recipes.

The recipes are good...  I really like that the measurements are given as weights rather than volumes.  It's my only real complaint with the Kutas book....

[manxman]

Got my copy today, a very good book and definately recommended.

Available on amazon.co.uk for anyone on this side of the pond.  :)