In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants...
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This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differences between grilling, barbecuing,...
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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards...
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Home Production of Quality Meats and Sausages - The Making of a Sausage Maker. There has been a need for a comprehensive one-volume reference on the manufacture of meats and sausages...
The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little...
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