Reddit Reddit reviews Home Production of Quality Meats and Sausages

We found 15 Reddit comments about Home Production of Quality Meats and Sausages. Here are the top ones, ranked by their Reddit score.

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Canning & Preserving
Home Production of Quality Meats and Sausages
ISBN13: 9780982426739Condition: NewNotes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
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15 Reddit comments about Home Production of Quality Meats and Sausages:

u/thecountvon · 12 pointsr/Charcuterie

What /u/Luvagoo said - when you roll your pancetta to hang, that shit's gotta be tight. Also, I'm worried your avg temp was too high at 64 degrees. I'm sure it's fine to cook, but for your next hang, lower to 55F-ish. You could also start with a higher RH. I started by reading Ruhlan as well, then moved on to Marianski's HPQMS. I highly suggest you do the same, much more into the science behind the cure.

u/Red_Beard_Iowa · 10 pointsr/Charcuterie

Start with a whole muscle cure, like a Coppa. The tricky part is finding the right environment to dry it properly. We have drying chambers that have humidity and temperature conditions that are ideal for slowly air drying cured products.
The best book for really learning the how's and why's is...
https://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739

u/BaconGivesMeALardon · 8 pointsr/Charcuterie

About 10,000 people to talk with about it - https://www.facebook.com/groups/thesaltcuredpig/

Favorite book if you truely want to understand what you are doing - http://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739/ref=sr_1_1?ie=UTF8&qid=1452913817&sr=8-1&keywords=Marianski

Otherwise I would look at the Polcyn Ruhlman books (Beware the Bacon recipe is overly salty).

u/thetuque · 7 pointsr/Charcuterie

I find they are too inconsistent with there recipes. I much personally prefer Home Production of Quality Sausages and Meats by Stanley Marianski

u/HFXGeo · 7 pointsr/Charcuterie

OP, throw that out and do a lot more research before attempting again. We can not stress enough that you are in extremely dangerous territory and will most likely cause a lot of harm if anyone eats that product. There are many many great sources online (with numerous linked in this sub) as to the food science of curing with processes detailed. Making charcuterie at home is a fairly simple thing to do if you understand what you are doing and follow some basic guidelines, your comments here suggest you don't even know the very basics. Do yourself a favour and go and read Home Production of Quality Meats and Sausages or something similar before attempting again.

u/Nabber86 · 6 pointsr/Charcuterie

Do yourself a favor and buy this book. The first half of the book is all about food science related to meat drying and curing. The recipes are based on mass of ingredients and is really the only way to go. I have several books on charcuterie, but the Marianski brothers' books are the absolute best.

Also, get a decent scale that will measure to 0.1 gram and you will be fine.

u/yellow_rubber_jacket · 6 pointsr/Charcuterie
  1. If you can find an old refrigerator, or don't mind buying a new one, you can make Charcuterie at home. This is a really helpful guide to making your first chamber: http://mattikaarts.com/blog/meat-curing-at-home-the-setup/
  2. Grab this book and start reading: https://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739/ref=sr_1_1?crid=1WHPPU8H5N0LB&keywords=home+production+of+quality+meats+and+sausages&qid=1563888147&s=gateway&sprefix=quality+meats+and+s%2Caps%2C149&sr=8-1
  3. I believe this has been answered. Make sure you measure properly and you will have no problems.
u/kit58 · 4 pointsr/sausagetalk

It's called "blooming". The goal is to equilibrate and to deepen the flavors and the color. I concur on the Marianski's book recommendation.

u/onioning · 4 pointsr/Charcuterie

I don't really want to get in a fight about it, but IMO that's an awful book for recipes. It's incredibly inconsistent, and some are wildly off. Cool pictures. Cool text. Awful recipes.

Here are a few suggestions of mine. Pictures and prose aren't so exciting, but the recipes and techniques are rock solid.

https://www.amazon.com/Home-Production-Quality-Meats-Sausages/dp/0982426739?ie=UTF8&qid=1468252524&ref_=la_B001JRXURI_1_1&s=books&sr=1-1

https://www.amazon.com/Art-Making-Fermented-Sausages/dp/0982426712/ref=sr_1_1?s=books&ie=UTF8&qid=1468252549&sr=1-1&keywords=art+of+fermented+sausage

https://www.amazon.com/Charcutier-Salumiere-Wurstmeister-Francois-Paul-Armand/dp/0615720846

u/arthritisankle · 2 pointsr/Charcuterie

For sausage making, Marianski's book and Kutas' book are both very well regarded. http://amzn.com/0982426739 http://amzn.com/0025668609

u/gloverkcn · 2 pointsr/Canning

I've been on a pastrami quest as of late. One of the resources I've used is the book "Home Production of Quality Meats and Sausage". The book has an entire chapter on canning. I haven't tried it since I'm vacu-sealing and freezing what I don't immediately eat.

I can't copy and past the whole chapter, but I do strongly endorse the book.

You said you know the process, but for others interested...

  • Cured Beef (in water using both regular salt and curing salt) is Corned Beef
  • Corned Beef that's been Boiled is Cooked Corn Beef
  • Corned Beef that's been Smoked and (optionally) Boiled is Pastrami
u/KimboSliceChestHair · 2 pointsr/Charcuterie

1.) You'll most likely need to modify a fridge, there are plenty of resources to do that in this subreddit. 2.) Buy some books and understand the process first. Start with a whole muscle cure before salami. 3.) Nitrates are not dangerous if you are using the recommended amount, and you should be using them.

u/uberphaser · 1 pointr/Charcuterie

Skip Ruhlman and all the other fancy blowhards and stick with Marianski. He will never steer you wrong.

http://www.amazon.com/gp/product/0982426739/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

u/optimator71 · 1 pointr/AskCulinary

If you keep the sausages cold while making them, then refrigerate and bring them up to 160F in the smoker within a couple of hours, then you don't need nitrites. Cure 1 is needed if you plan to dry your sausages at room temperature or cold smoke them. source