Well-researched book for the advanced topic of making fermented sausage. This book bridges the technology gap between Meat Science and requirements for the typical hobbyist making products at home. Fifty detailed recipes are included. Readers are provided with detailed information on how to: - control meat acidity and removal of moisture - choose proper temperatures for fermenting smoking and dryiing - understand and control fermentation process - choose proper starter cultures and make traditional or fast-fermented products - choose proper equipment and much more.


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