The Art of Making Fermented Sausages
Product ID: 257216401
📚Comprehensive sausage science
🧪Microbiology-based safety
🌡️Precise fermentation control
155.42 DT
1
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Description
🌟 Elevate your culinary legacy with the art & science of fermented sausages!
- SCIENCE MEETS ART - Bridges complex meat microbiology with accessible, practical instructions for hobbyists.
- FROM NOVICE TO PURIST - Ideal for all skill levels aiming to elevate their sausage-making game and impress their circle.
- MASTER THE ANCIENT CRAFT - Unlock centuries-old secrets of fermented sausage making with modern science.
- SAFETY FIRST FLAVOR ALWAYS - Detailed safety protocols to guarantee delicious, bacteria-balanced salamis without risk.
- PRECISION FERMENTATION GUIDANCE - Step-by-step cabinet settings for temperature, humidity, and airflow ensure perfect results every time.
This definitive guide demystifies the complex process of making fermented sausages by combining centuries-old traditions with modern meat science. It offers detailed, easy-to-follow instructions on fermentation, drying, and safety, complete with precise environmental controls for hobbyists. Perfect for anyone serious about mastering high-quality salami at home, regardless of climate or experience.
Specifications
| Best Sellers Rank | #191,449 in Books ( See Top 100 in Books ) #99 in Canning & Preserving #164 in Meat & Game Cooking #280 in Chemical Engineering |
| Customer reviews | 4.7 4.7 out of 5 stars (342) |
| Dimensions | 15.24 x 1.57 x 22.86 cm |
| Edition | 2nd ed. |
| ISBN-10 | 0982426712 |
| ISBN-13 | 978-0982426715 |
| Item weight | 435 g |
| Language | English |
| Print length | 276 pages |
| Publication date | 1 August 2009 |
| Publisher | Bookmagic |
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