The Art of Making Fermented Sausages

This book fully describes the process of meat fermentation. It includes the detail to create delicious and safe fermentation sausage. I've made fresh and smoked sausage for 40 years but this is a gamechanger. My first batch of lean pepperoni sticks were amazing..the larger pepperoni..still curing.

Good book. like the information.

O livro é basicamente um curso aprofundado tecnicamente na produção de linguiças fermentadas.É pra quem ta buscando embasamento teórico, pra saber o que realmente está acontecendo. Tem gráficos, resultados de experimentos, explicação química e biológica pra praticamente tudo.No final, são mais de 100 receitas bem complexas (necessitam de cura/fermentação/maturação) mas bem explicadas.Gostei muito e recomendo.

Everything you need to know about making salami type sausages, in easy to read language. The book could be better edited (which is why it lost a star), but it's fine for a self-published book.When I wrote sausage-makers in the title, I meant makers of all charcuterie products.

A wealth of good information into the process of making fermented sausages. No nonsense instruction on creating fermenting cabinets and drying cabinets, good detail on the drying process itself and what the optimal conditions are in each stage of the making process. Each recipe has the cabinet settings (Temp, Humidity, windspeed) which is very useful. Some useful hints on smoking but not too in depth. Good explanation of drop in pH so that the nasties don't take over and your good bacteria come out on top :-) Highly recommended for someone who is already well versed in the sausage making process and wants to advance to a higher level of difficulty and a quality end product. Well written and well presented.