2010, English, Book, Illustrated edition: Home production of quality meats and sausages / Stanley Marianski, Adam Marianski. Marianski, Stanley.

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Home production of quality meats and sausages / Stanley Marianski, Adam Marianski
 
Bookmark: https://trove.nla.gov.au/version/184824171
Physical Description
  • 707 p. : ill. ; 23 cm.
Published
  • Seminole, Fla. : Bookmagic, c2010.
Language
  • English

Edition details

Title
  • Home production of quality meats and sausages /​ Stanley Marianski, Adam Marianski.
Author
  • Marianski, Stanley.
Other Authors
  • Mariański, Adam.
Published
  • Seminole, Fla. : Bookmagic, c2010.
Physical Description
  • 707 p. : ill. ; 23 cm.
Subjects
Contents
  • Machine generated contents note: ch. 1 Principles of Meat Science
  • Meat Aging
  • pH
  • Proteins
  • The Structure of Meat
  • Emulsions
  • Exudate
  • Sources of Meat
  • Meat Cuts
  • Moisture
  • Fat
  • Connective Tissue
  • Meat Binding
  • Water Holding Capacity
  • Meat Color
  • Meat Flavor
  • ch. 2 Curing and Nitrates
  • Salting - Brining - Marinating - Curing
  • What is Curing
  • Curing Temperatures
  • Methods of Curing
  • Salt Curing
  • Dry Curing
  • Dry Curing Times
  • Wet Curing
  • Combination Curing
  • Making Brine
  • Curing With Nitrates
  • Curing Accelerators
  • Cured Meat Color
  • More About Nitrates
  • What's Better, Nitrate or Nitrite
  • Nitrate Safety Concerns
  • Nitrates in Vegetables
  • How Much Nitrate is Dangerous
  • Nitrates and the Law
  • Morton[&​#x2122;] Salt Cures
  • European Cures
  • How to Apply Cures
  • Comminuted Products
  • Cured Dry Products
  • Immersed, Pumped and Massaged Products
  • Too Little or Too Much Cure
  • Curing Time too Short or too Long
  • Contents note continued: Commercial Curing Methods
  • Wiltshire Curing
  • ch. 3 Comminution Process
  • Dicer
  • Grinder
  • Bowl Cutter
  • Emulsifying
  • ch. 4 Mixing and Stuffing
  • Mixing
  • Massaging and Tumbling
  • Stuffing
  • Casings
  • Hog Casings
  • Beef Casings
  • Sheep Casings
  • Synthetic Casings
  • ch. 5 Smoking Process
  • Smoking - Reasons
  • Understanding Smoking Process
  • Smoking Methods
  • Cold Smoking
  • Warm Smoking
  • Hot Smoking
  • Wet Smoking
  • Smoking Without Nitrates
  • Smoke Generation
  • Wood for Smoking
  • Smoking Temperatures
  • Smoke Deposition
  • Humidity Control
  • How Long to Smoke
  • Smoking Meats
  • Building Smokehouse
  • Basic Parts of a Smoker
  • Wood Fired Smoker
  • Smokehouse with a Separate Smoke Generator
  • Concrete Block Smoker
  • Two Box Smoker
  • Commercial Smokehouses
  • ch. 6 Cooking
  • Water
  • Methods of Cooking
  • Cooking Pork
  • Cooking Beef and Poultry
  • Cooking Fish
  • Summary
  • ch. 7 Cooling, Freezing and Thawing
  • Contents note continued: USDA Compliance Guidelines
  • FSIS Directive 7117.0
  • Pre-cooling
  • Freezing
  • Thawing
  • Re-freezing
  • ch. 8 Food Safety and Meat Microbiology
  • Meat Surface Area and Volume
  • All About Bacteria
  • Food Spoilage Bacteria
  • Pathogenic Bacteria
  • Beneficial Bacteria
  • Yeasts and Molds
  • Effects of Time &​ Temperature on Bacteria Growth
  • Destruction of Bacteria
  • Toxins
  • What is Botulism
  • Where Does Botulism Come From?
  • How to Prevent Botulism?
  • Trichinae
  • Good Manufacturing Practices
  • Temperature Control
  • Storing Meat
  • ch. 9 Additives and Ingredients
  • Soy Products
  • Gums
  • Extenders and Binders
  • Flours
  • Starch
  • ch. 10 Sausage Types
  • Not Ready to Eat
  • Ready to Eat
  • Fermented Sausages
  • Smoked Sausages
  • The Small World of Sausages
  • European Certificates of Origin
  • German Sausages
  • Italian Meat Products
  • Spanish Meat Products
  • Russian Sausages
  • Polish Sausages
  • Contents note continued: The Mystery of Polish Sausage
  • Why Have We Made Better Sausages in the Past?
  • ch. 11 Sausage Making Process
  • Making Sausages
  • Meat Selection
  • Meat Classes
  • Curing Meat for Sausages
  • Alternative Curing Methods
  • Grinding
  • Linking
  • Securing Casings
  • Conditioning
  • Smoking
  • Smoked Sausages Cured with Nitrite
  • Smoking Sausages Without Nitrite
  • Color of a Smoked Sausage
  • The Length of Smoking
  • Rearranging Smokesticks
  • Cooking Sausages
  • Cooking in a Smoker
  • Cooking in Water
  • Baking in Oven
  • Cooling
  • Sausage Color
  • Show Meat
  • Making Rectangular Shaped Sausages
  • Equipment
  • Making Sausages in the Past
  • ch. 12 Creating Your Own Recipes
  • General Guidelines
  • Sausage Recipe Secrets
  • Salt
  • Pepper
  • Sugar
  • Spices and Herbs
  • Guidelines for Spice Usage
  • Creating Your Own Recipe
  • Examples
  • The Recipes in this Book
  • Useful Information
  • ch. 13 Fresh Sausages
  • Contents note continued: Manufacturing Process
  • ch. 14 Cooked Sausages
  • Types of Cooked Sausages
  • ch. 15 Emulsified Sausages
  • Manufacturing Process
  • Home Production
  • Manufacture of Commercial Emulsions
  • ch. 16 Boiled Sausages
  • ch. 17 Liver Sausages
  • Composition of a Liver Sausage
  • ch. 18 Head Cheeses and Meat Jellies
  • Types of Head Cheeses
  • Meat Jellies
  • Gelatin
  • ch. 19 Blood Sausages
  • Fillers
  • Blood
  • Salt, Spices &​ Other Ingredients
  • White Blood Sausage
  • ch. 20 Fermented Sausages
  • Introduction
  • How Fermented Sausages Differ From Others
  • It's All About Bacteria
  • Water Activity
  • pH - The Measure of Acidity
  • Making Fermented Sausages
  • Fermentation and Conditioning
  • Drying
  • Starter Cultures
  • Storing
  • Safety Hurdles
  • Spices
  • Flavor
  • Choosing a Sausage Type
  • Contents note continued: Adapting Known Sausage Recipes
  • Air Dried Sausages
  • ch. 21 Special and Kosher Sausages
  • Low Salt
  • Low Fat
  • Value Added Sausages
  • Kosher Sausages
  • ch. 22 Hams, Shoulders &​ Formed Meat Products
  • Ham Types
  • Traditional Ham Production
  • Injection Methods
  • Meat Pumping
  • Rinsing and Drying
  • Stuffing/​Netting
  • Cooking
  • Dry Cured Hams
  • Spanish Hams
  • American Country Hams
  • Formulations From The Past
  • Making Your Own Cure Mix
  • Dry Cured Loins, Shoulders and Butts
  • Production of Formed Meat Products
  • Ham Press
  • Home Made Ham Presses
  • Ham Flavor
  • Luncheon Meats
  • ch. 23 Bacon - Loins - Butts - Lard
  • Bacon
  • Back Fat
  • Loins, Shoulders and Butts
  • Pigs Feet
  • Lard
  • Corned Beef
  • Meat Loaf
  • ch. 24 Air Dried Meats
  • Jerky
  • Pemmican
  • Biltong
  • ch. 25 Poultry
  • Draining and Drying
  • Poultry Sausages
  • Contents note continued: ch. 26 Fish
  • Cleaning Fish
  • Smoking Fish
  • Fish Flesh Color
  • Fish Sausages
  • Making Fish Sausage
  • ch. 27 Wild Game
  • Food Safety of Wild Game
  • Processing of Game Meat
  • Marinades
  • Larding Meat
  • Barding Meat
  • Wild Game Sausages
  • ch. 28 Barbecuing
  • Smoking, Barbecuing and Grilling
  • Choice of Fuel
  • Barbecue Guidelines
  • Indoor Barbecuing
  • Dry Rubs, Marinades and Sauces
  • Dutch Oven
  • ch. 29 Canning
  • Ensuring Safe Canned Foods
  • Food Acidity and Processing Methods
  • Maintaining Color and Flavor in Canned Food
  • Jars and Lids
  • Recommended Canners
  • Using Pressure Canners
  • Recipe Index
  • Appendix A
  • How to Calculate Cure #1
  • Brine Tables and How to Use Them
  • Baume Scale
  • Humidity
  • Code of Federal Regulations, Title 9: Animals &​ Animal Products, [&​#x00A7;] 318.10 Prescribed Treatment of Pork and Products Containing Pork to Destroy Trichinae.
Notes
  • Includes bibliographical references and index.
Language
  • English
ISBN
  • 9780982426739
Libraries Australia ID
Contributed by
Libraries Australia

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