Got a new Book

[Keymaster]

Cant wait to get this going, plan on building a special fermenting box real soon ;)

[Habanero Smoker]

That is a pretty good book, with a lot of information; both basic and advanced. If you are lucky you got the version that is index. All the information in the book is on their website, but having the book makes it much easier to refer to the information. Their recommend RH for the drying period; 80 - 85% for most sausages, I feel is too high. The 50 sausage recipes give you a good variety to get started and to choose from.

I forgot to mention; one of the author's is a member of this forum and goes by the name "Seminole".

[NePaSmoKer]

Aaron

Ya need to go eeeeelectronic wif dem books  ;D

[Keymaster]

That is a pretty good book, with a lot of information; both basic and advanced. If you are lucky you got the version that is index. All the information in the book is on their website, but having the book makes it much easier to refer to the information. Their recommend RH for the drying period; 80 - 85% for most sausages, I feel is too high. The 50 sausage recipes give you a good variety to get started and to choose from.

I forgot to mention; one of the author's is a member of this forum and goes by the name "Seminole".

Do you have their website Handy Habs. Rick, I wanted to download the book but did not see it available for download on Amazon. Habs, I was thinking 85% rh was hIGHER THAN ANYTHING i HAVE READ BEFORE ALSO, Dang caps ;D

[Caneyscud]

Still wanting to get into the fermented sausages.  After moving a lot of stuff from my garage and into a mini-storage, I now have some room in my garage - almost.  Had some Fra'Mani Salametto Piccante yesterday.  Stuff was pretty good, but at $17.99 per lb I need to learn to make it myself!  I can't wait to hear of you successes Key!

[OU812]

That is a pretty good book, with a lot of information; both basic and advanced. If you are lucky you got the version that is index. All the information in the book is on their website, but having the book makes it much easier to refer to the information. Their recommend RH for the drying period; 80 - 85% for most sausages, I feel is too high. The 50 sausage recipes give you a good variety to get started and to choose from.

I forgot to mention; one of the author's is a member of this forum and goes by the name "Seminole".

Do you have their website Handy Habs. Rick, I wanted to download the book but did not see it available for download on Amazon. Habs, I was thinking 85% rh was hIGHER THAN ANYTHING i HAVE READ BEFORE ALSO, Dang caps ;D

Check this out.

http://www.wedlinydomowe.com/

[3rensho]

I got that book a while back.  Good read.  Just got back from two weeks in southern Tuscany.  Salumi to die for and hunting season just opened.  Local Osteria had lots of wild piggy on the menu.  Will post some pix when I get around to it.

[Habanero Smoker]

OU812 has directed you in the right direction. It is one of the better sites to learn about sausage making, and curing meats.

[Keymaster]

Thanks Ou812 and habs

Sent from my VM670 using Tapatalk

[rdevous]

 
Thanks OU812 for the site.  Bookmarked it for further investigation.
 
 
Ray