Title
Home Production Of Quality Meats And Sausages,Used
Delivery time: 8-12 business days (International)
There Has Been A Need For A Comprehensive Onevolume Reference On The Manufacture Of Meats And Sausages At Home. There Are Many Cookbooks Loaded With Recipes Which Do Not Build Any Foundation For The Serious Hobbyist To Follow. This Leaves Him With Little Understanding Of The Sausage Making Process And Afraid To Introduce His Own Ideas. There Are Professional Books That Are Written For Meat Plant Managers Or Graduate Students, Unfortunately, These Works Are Written In Such Difficult Technical Terms, That Most Of Them Are Beyond The Comprehension Of An Average Person. Home Production Of Quality Meats And Sausages Bridges The Gap That Exists Between Highly Technical Textbooks And The Requirements Of The Typical Hobbyist. In Order To Simplify This Gap To The Absolute Minimum, Technical Terms Were Substituted With Their Equivalent But Simpler Terms And Many Photographs, Drawings And Tables Were Included. The Book Covers Topics Such As Curing And Making Brines, Smoking Meats And Sausages, U.S. Standards, Making Fresh, Smoked, Emulsified, Fermented And Air Dried Products, Making Special Sausages Such As Head Cheeses, Blood And Liver Sausages, Low Salt, Low Fat And Kosher Products, Hams, Bacon, Butts And Loins, Poultry, Fish And Game, Creating Your Own Recipes And Much More...To Get The Reader Started 172 Recipes Are Provided Which Were Chosen For Their Originality And Historical Value. They Carry An Enormous Value As A Study Material And As A Valuable Resource On Making Meat Products And Sausages. Although Recipes Play An Important Role In These Products, It Is The Process That Ultimately Decides The Sausage Quality. It Is Perfectly Clear That The Authors Don'T Want The Reader To Copy The Recipes Only: 'We Want Him To Understand The Sausage Making Process And We Want Him To Create His Own Recipes. We Want Him To Be The Sausage Maker.'
By changing our most important processes and
products, we have already made a big leap forward. This ranges from the
increased use of more sustainable fibers to the use of more
environmentally friendly printing processes to the development of
efficient waste management in our value chain.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What topics does 'Home Production of Quality Meats and Sausages' cover? A: 'Home Production of Quality Meats and Sausages' covers a wide range of topics including curing, making brines, smoking meats, U.S. Standards, and creating various types of sausages such as fresh, smoked, and fermented products.
- Q: How many recipes are included in the book? A: The book includes 172 recipes, carefully selected for their originality and historical significance, to help readers understand the sausage-making process.
- Q: Is this book suitable for beginners? A: Yes, this book is designed for hobbyists and beginners. It simplifies complex technical terms and provides clear instructions, making it accessible for anyone interested in home meat production.
- Q: What is the format of the book? A: 'Home Production of Quality Meats and Sausages' is available in a paperback format, making it easy to handle and refer to while working.
- Q: Who is the author of this book? A: The book is authored by Stanley Marianski, who provides expert guidance on meat and sausage production.
- Q: What is the condition of the book? A: This book is listed as 'Used Book in Good Condition', indicating that it has been previously owned but remains in a satisfactory state for use.
- Q: When was this book published? A: 'Home Production of Quality Meats and Sausages' was published on March 21, 2012.
- Q: Does the book provide information on special types of sausages? A: Yes, the book includes guidance on making special sausages such as head cheeses, blood and liver sausages, as well as low salt, low fat, and Kosher products.
- Q: How many pages does the book have? A: 'Home Production of Quality Meats and Sausages' contains a total of 708 pages, providing extensive information on the subject.
- Q: What makes this book different from other cookbooks? A: Unlike many cookbooks that focus solely on recipes, this book emphasizes understanding the sausage-making process, enabling readers to create their own recipes and innovate in their meat production.