Home Production of Quality Meats and Sausages

Home Production of Quality Meats and Sausages

Postby vagreys » Tue Sep 14, 2010 7:05 pm

Anyone checked out Marianski's new book? It's available on-line, but I haven't seen it in a store, yet.
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Postby wheels » Tue Sep 14, 2010 8:06 pm

Wow, that's one for my Christmas list.

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Home Production of Quality Meats and Sausages

Postby Seminole » Thu Sep 30, 2010 7:32 pm

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Postby culinairezaken » Sat Oct 02, 2010 12:14 pm

Just ordered it! Looks good. It Will arrive aprox. 10/13
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Postby culinairezaken » Tue Oct 12, 2010 8:07 am

it just arrived!

i'll let you know what i think of it as soon as i has read some.

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Marianski's new book.

Postby crustyo44 » Fri Oct 15, 2010 12:03 am

Goeie Morgen Pieter,
Please let us know your thoughts on the 700 pages revised edition. I am busting my boiler to buy it.
Groetjes,
Jan. Brisbane.
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Postby culinairezaken » Fri Oct 15, 2010 6:29 am

Just by it!

It's packed with information and traditional recipes. Good to read too!
I really like it.

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Postby JollyJohn » Tue Dec 21, 2010 8:33 am

I've just ordered it. I've used his recipes for smoked Polish sausage and kabanosy, both excellent.

Unfortunately, it won't be here before Christmas.


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Postby JollyJohn » Thu Dec 23, 2010 2:01 pm

Blimey....it arrived this morning!

Had a quick look through, and it appears to be a fantastic reference for all aspects of charcuterie, plus a lot more. It's the best one stop reference source that I've seen, and benefits from being up to date with methods and materials.

I know that most of it is on their website, but it's nice to just sit and read a book sometimes.

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Postby vagreys » Sun Jan 02, 2011 12:58 pm

Received my copy for Christmas, and I think this eclipses Rytek Kutas' book as an all around reference. This may be the first new, up-to-date, comprehensive reference for the home sausage maker in nearly 50 years, and will be a must-have recommendation from this point on.

I also received a copy of Maynard Davies' Manual of a Traditional Bacon Curer and I love it. My older daughter spent the 2009-2010 school year in Bristol at UWE, and brought a copy back with her. I do wish I had sources for the variety of salts he discusses. Sigh.
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Postby dorsets21 » Mon Feb 14, 2011 7:34 pm

:D :D just orderd it off amazon what with all the ravings about it had to buy it :twisted: :twisted:
ask the question? where does my food come from
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Fantastic book

Postby stborgke » Tue Feb 22, 2011 6:58 pm

I have got in even in sweden. Its a fantastic book. Some words i have to translate from Google translation
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Postby Darton » Thu Nov 24, 2011 5:52 pm

Does this book get into jerky and how it is made ?
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Postby wheels » Thu Nov 24, 2011 6:42 pm

It has about 13 pages on Jerky, Pemmican etc.

HTH

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Postby ChickenTurtle » Mon Jan 02, 2012 7:07 pm

As a noob, sounds like this should be on my shopping list if I've got enough pennies after splashing out (with the help of my better half) on a new Buffalo mincer (that hopefully will process other meats too! :lol: )

So many things, so little cash! :x
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