I've been in contact with Stanley Marianski, and I'm excited to announce that he's established a small publishing company to put out revised editions of his smoking and sausage-making books:
Even more exciting than these improved, revised editions is what he has in the works. He says by the end of this year he wants to complete a definitive one volume reference on curing meat and making sausages at home. It's projected to cover all topics, starting with selecting good meat (considering breeds, diet, etc.) and cover all kinds of meat products–hams, headcheeses, fresh sausages, liver sausages, blood sausages…
He thinks the finished book will run to about 700 pages, and he's planning to sell it for a mere $25. Definitely something to look forward to.