Home Production of Quality Meats and Sausages
Product ID: 4152016
📚172 original & historic recipes
🔥Curing, smoking & fermenting mastery
🔬Simplified pro-level meat science
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Description
🥩 Unlock your inner artisan — become the sausage maker everyone envies!
- TRUSTED BY THOUSANDS - 4.7-star rating from over 1,400 enthusiasts—join a community of passionate home butchers.
- 172 UNIQUE RECIPES INCLUDED - Original and historically valuable recipes to inspire your culinary creativity.
- COMPREHENSIVE PROCESS GUIDANCE - Focuses on understanding curing, brining, smoking, and fermenting for superior quality.
- VERSATILE MEAT SAUSAGE TYPES - Covers fresh, smoked, emulsified, fermented, air-dried, and specialty sausages including Kosher options.
- MASTER THE ART OF SAUSAGE MAKING - Bridges the gap between complex textbooks and hobbyist needs with clear, accessible language.
Home Production of Quality Meats and Sausages is a definitive guide that demystifies professional meat curing and sausage making for serious hobbyists. Featuring 172 original recipes and simplified technical explanations, it empowers readers to master diverse meat products—from smoked hams to Kosher sausages—while fostering creativity beyond mere recipe copying. Highly rated and ranked among top meat cooking books, it’s the essential resource for elevating your home charcuterie game.
Specifications
| Best Sellers Rank | #60,111 in Books ( See Top 100 in Books ) #54 in Meat Cooking #94 in Canning & Preserving (Books) #96 in Outdoor Cooking (Books) |
| Customer Reviews | 4.7 4.7 out of 5 stars (1,417) |
| Dimensions | 6 x 1.6 x 9 inches |
| Edition | 6.1.2010 |
| ISBN-10 | 0982426739 |
| ISBN-13 | 978-0982426739 |
| Item Weight | 2.1 pounds |
| Language | English |
| Print length | 708 pages |
| Publication date | March 21, 2012 |
| Publisher | Bookmagic, LLC |
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