Sausage and Processed Meat Formulations by Ockerman on-line

[vagreys]

Sausage and Processed Meat Formulations by Herbert W. Ockerman is now available as a free PDF for download on-line through The Knowledge Bank at Ohio State University. The link for it is http://hdl.handle.net/1811/25224 . Appears to be complete. Thought you might be interested.

[wheels]

Many thanks Vagreys.

Phil

[kimgary]

Cheers.

Regards Gazza.

[DocS9788]

Thank you for posting this link. Check the price of this tome on Amazon.Com

VERY helpful ... again, Thank you!

"Doc"

[grisell]

Thanks, vagreys! Good link.

(It was already posted here a few months ago, but you couldn't know that.)

[DanMcG]

Thanks for the link Tom!
I should have asked sooner but, hows your health, and that book you were going to write, and the Rochester White Hot recipe coming along?

[vagreys]

Thanks for the link Tom!
I should have asked sooner but, hows your health, and that book you were going to write, and the Rochester White Hot recipe coming along?

Immuno-suppression has its ups and downs, but I'm alive and getting stronger over time. I resumed archery, back in January, to rebuild my shoulders and that's been challenging and fun. The recession sucks and I've given up on contracting. Looking for a local job with more dependability.

The critical edition of the medieval Catalan cookery manuscripts continues to progress, thanks. I'm about to run another printing of my first book of medieval recipes, which is in its second edition; a bookseller on the West Coast wants some copies.

I have two on-going sausage projects underway. I'm working on homemade emulsion sausage batter, this summer, for the White Hots. Getting a really good emulsion batter is difficult on home appliances. Friends in Rochester and from Buffalo have helped me develop a pretty good profile and I've got a tentative formula to work with. If it's good, I'll share it. The other project is the embutido project, documenting and collecting recipes for sausages of Spain. I've already posted about the androlla, and am sorting out the related botillo sausages, now. There are about 18 conflicting variations on the botillo with more ancient ties and variations of those.

Thanks for asking!

[arun_paul]

Thanks for the link!

cheers!