www.sausagemaking.org

Im looking for a good recommendation on a book for curing meats. Im more heavily into hams, pancetta, etc than sausages but it would be good for this to be in book in case I decide to swing to them later.
Something modern (post 1950) and readily available (amazon) is preferred.

Home production of quality meats and sausages.

Stanley Marianski, Adam Marianski.

Regards Gazza.

I'll second that!

Phil

Thanks heaps, ill grab a copy from amazon.

I have this one
http://www.amazon.com/Charcuterie-Craft ... pd_sim_b_4

wnkt wrote:I have this one
http://www.amazon.com/Charcuterie-Craft ... pd_sim_b_4

Its a good book and is part of my vast collection, but some [most?] recipes have been proven wrong. I believe there is a new one on the way if that helps


I have all Stanley Marianski, Adam Marianski books except the one mentioned but it is on my list to get

I like Maynard Davies book, "Manual Of A Traditional Bacon Curer"
http://www.amazon.com/Manual-Traditiona ... 374&sr=8-1

What I like Maynard Davies books is if one starts with the first three one gets an insight of the trade as it used to be, there are things he writs about in those books that bring back fond memories

To be able to meet the gentleman was/is a treat and for any that have that privileged to be able to sit and learn it was/is a greater privilege

Hi I am new to the site too, but as mentioned above the Maynard book 'Manual of a traditional bacon curer' is great, I got it for Christmas and was up until 1:00am reading it. It has recipes for cures for bacon and hams, and a section on smoking. His recomended smoke house is a bit beyond most of us I think ,unless you want to sell meat on a large scale, but it was interesting anyway and hasn't put me off trying to make a diy one of my own when I get round to it .