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"Home Production of Quality Meats and Sausages" by Stanley Marianski

post #1 of 7
Thread Starter 

I am curious if anyone has read and test the recipes in this book? "Home Production of Quality Meats and Sausages" by Stanley Marianski

 

Wondering if it is worth the purchase. Has good reviews on amazon.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #2 of 7

Nah, nah, nah, nah, nah. Nicko's got a new hobby. eek.gif

 

I'm not familiar with that one, Nicko. But between the Ruhlman/Polcyn Charcuterie, and the new one from the CIA, you should have more than enough info to get you going.

 

Been my experince, with charcuterie, that you can over research it. Comes a time when you have to put the books down and dive in to the pork products.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 7
Thread Starter 

I have been making my own sausage and bacon for years now!!! I want to really expand my sausage making skills though. Thanks for the reply.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 7

It's probably long out of print, Nicko. But see if you can find a copy of Jerry Predika's Sausage-Making Cookbook (Stackpole, 1983 ISBN 0-8117-1693-7).

 

It's not too extensive on the how-to stuff (which you'll get from the other two books, anyway), but has 137 pages of sausage recipes, spice mixes, etc.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 7

Hello Nicko,

 

I am a third generation meatcutter/sausage maker. I have made well over 1 million pounds of sausages, smoked hams, bacons, turkeys, dried beef, venison etc. I would be glad to answer any questions you may have relating to sausage making, curing meats and working with a smoker if you would like. Feel free to send me a message with your question(s).

Marty

post #6 of 7

The Marianski books range from very good to bible quality.  You can't go wrong, especially as to North-eastern European unless you already have the information. 

 

Take a look at Stanley and Adam Marianski's website.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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What were we talking about?
 
http://www.cookfoodgood.com
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post #7 of 7

NICKO  ,STANLEY  AND HIS BROTHER KNOW THE BUSINESS.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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