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The Art of Making Fermented Sausages

4.14 of 5 stars 4.14  ·  rating details  ·  22 ratings  ·  1 review

The Art & Secrets of Making Fermented Sausages Revealed!
The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did
Paperback, 244 pages
Published September 23rd 2008 by Outskirts Press
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Jeff Kukral
I flipped through. I am using it as a resource rather than a reading book.
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Stanley Marianski, born in Poland, left the country at the age of twenty to start his never ending voyages that took him to countries like South Africa, Argentina, Chile, The Caribbean, and all of Europe, before finally settling down in 1979 in the USA. Such a lifestyle helped him master six languages and also learn a variety of methods of food preperation. One passion remained with him throughout ...more
More about Stanley Marianski...
Meat Smoking and Smokehouse Design Home Production of Quality Meats and Sausages Sauerkraut, Kimchi, Pickles & Relishes Polish Sausages, Authentic Recipes and Instructions Home Canning Meat, Poultry, Fish and Vegetables

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