What's the title of a good book on sausage making?
2012年1月19日 · Both the above are great books. Depending how deep you want to get into sausage making, Marianski's book is very technical and Kutas' book is easier to read for a beginner I think, and will tell ya more then enough to get ya started and then some.
Sausage making question.... - Smoking Meat Forums
2017年5月23日 · Good morning SMF peeps! So I am going to start making sausage. I have read books, online posts, watched videos and am ready to start my adventure. I have a couple quick easy questions... 1. I read in several places that if you are going to smoke your sausage to NEVER do it without using...
The Sausage Making Cookbook by Jerry Predika
2021年12月7日 · Both Adam and Stanley Marianski have authored sausage recipe books, I want to say 5 or 6 between them. The Kutas book is nice because of the color photo section showing the actual process start to finish, but the binding is horrible.
Anyone else here doing non-fermented semi-dry sausages?
2011年6月12日 · Humans have been making dry sausage for millenia and doing it whatever way they could figure out. I have made a few attempts at exactly what i believe your describing. In fact if im right then the book Charcutrie has a recipe you may want to find for Saucission Sec. Which is an unfermented dried sausage made form pork.
Charcuterie/sausage making books for sale - Smoking Meat Forums
2016年6月28日 · I'm moving, and have a collection of books for sale. All are in very good condition, slight tear on one cover. Price is $125 plus shipping - media mail. Thanks-
Smoking books … | Smoking Meat Forums - The Best Smoking …
2021年12月28日 · Jeff's Books Smoking Meat: The Essential Guide Smoke. Wood. Fire. Smoker Recipes: Vol. 1
Sausage Making - Smoking Meat Forums
2022年12月30日 · 8lbs pork 2 lbs pork fat 3 tbsp sea salt 1tbsp and 1 tsp black pepper 2 tbsp cracked fennel seed 1.5tsp whole fennel
My sausage making journey... - Smoking Meat Forums
2024年8月10日 · Pulled it out at an IT of 153℉ and hung it to cool. Then into the garage fridge to chill overnight with the plan to remove the casing and slice tomorrow afternoon.
Summer Sausage report - Smoking Meat Forums
2024年11月3日 · Smoked a small batch yesterday. 60/40 pork/beef. Smoked over hickory. First time trying jalapeno/pepperjack. The pepperjack didn't retain much flavor and the bigger chunks melted a little leaving small voids. Quite a bit of 'juice' leaked out when I probed for temp near the end of the cook...
Best practices for sausage making - Smoking Meat Forums
2016年12月15日 · Then, if the exterior of the sausage is fairly dry, add smoke and raise the temperature 10° to 130. Allow the sausages to smoke at this temperature for 30 minutes. After 30 minutes, raise the temperature 10° to 140°.