Home Production of Quality Meats and Sausages.
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My new book arrived yesterday and lets just say its a page turner indeed. Really goes into detail with the science behind the processes, but then breaks down the procedures for the hobbiest.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to pr0wlunwoof on last edited by
pr0wlunwoof Very good book to have, also like the one by Rytek Kutas.
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bocephus Rytek Kutas’s book is more expensive. Will have to get that one used.
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pr0wlunwoof a great book. I’ve just recently gotten out and have been studying it
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Deepwoodsbutcher Yeah it is great. I wanted to learn more about processing and it really breaks it down so you can create your own recipes.
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardeningreplied to pr0wlunwoof on last edited by
pr0wlunwoof I have the 3rd addition, I have had it about 20 years. I still like pulling it out and reading sections, always seem to learn something new.
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I thoroughly enjoyed that one. His companion books are also excellent. Currently I’m going through his The Art of Making Fermented Sausages for a curing chamber that I’m currently building.
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John Belvedere Man I guess these books really get us all on the same page
. I just started researching a fermentation chamber. -
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Colorado Military Veterans Veteranreplied to pr0wlunwoof on last edited by
pr0wlunwoof Yeah Man!
