The Alchemist's Book of Salami and Other Fermented Sausages
Included are chapters devoted to meat, ingredients, microbiology, pathogens and their control, cultures and their use, as well as formulas for Cervelat, Salsiccia Spalmabile, Longaniza, Lebanon Bologna, Summer Sausage, Chorizo, Italian Salami, French Garlic Sausage, Pepperoni, Soppressata, and many others.
This book uses "industrial methods" applicable to the hobbyist. Learn how to make your own fermented sausage.
The Alchemist's Book of Salami and Other Fermented Sausages won't make you a Meister Wurstmacher, but will give you the information needed to become one.
More Reviews and Comments
The Alchemist's Wife Says...........
Make a batch of Salchichon (recipe is on page 149). Ferment half of it according to the recipe
and use the other half as fresh sausage. Stuff it into a small diameter casing (lamb or hog) or leave it loose and make patties. Goes
great with eggs and hash browns, on a bun or roll with your favorite "to go withs", or in a sausage and peppers with mashed potatoes
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