The art of making fermented sausages pdf

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The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an. Read Download The Art of Making Fermented Sausages |PDF books PDF Free Download Here. The Art of Making Fermented Sausages by Stanley Marianski, PDF ,

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The Art Of Making Fermented Sausages Pdf

[FREE] The Art of Making Fermented Sausages. The Art of Making Fermented DOC | *audiobook | ebooks | Download PDF | ePub. 0 of 0 people found the. seasonings, a vast array of fermented sausages were passed down with various differences, Okay, so you want to make fermented sausage! the production of fermented sausages relies heavily on the art of the procedure, we can use a. The Art of Making Fermented Sausages. by Stanley & Adam Marianski. Latest Edition - This book is a must have for anyone aspiring to dry cure their own Salami.

The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented meats without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. They were highly technical papers, that were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker.

The tangy flavor can be more uniformly developed throughout the sausage since culturing is more uniformly performed outside the meat rather than within. No additional ingredients such as dextrose to assist bacterial growth need be added.

The cultured dairy product can be used in a dry state not requiring any thawing and diluting as required when using a frozen culture. An accurate determination of endpoint and of flavor of the fermented dairy protein system including batch blending for a more uniform flavor can be made whereas the present systems rely on natural fermentation and chance endpoint control to provide uniformity.

Also, the cultured dairy product can be tasted before addition or blended in a test sausage to determine the actual flavor to be achieved by a sausage run. Variations in flavor are also possibly by this method by using different dairy bases and bacteria or blends of different ferments.

The cultured dairy product can be used to provide a tangy flavor for such diverse comminuted meat products as cooked smoked and unsmoked sausage such as frankfurters, knockwurst, bologna, breakfast sausage, smoked links, Polish sausage, Vienna sausage, luncheon loaves, chopped meats, meatloaf, meat sticks, pepperoni and the like. Because acidity is not as low when using the cultured dairy product, refrigeration is suggested for dry or semi-dry sausages.

Selection of any bacteria system depends on the taste desired in the final product. Generally, the bacteria which will affect this end are those normally used in preparing yogurt which are L. Other bacteria systems such as L.

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The cultured dairy product can contain live bacteria for further culturing in the meat product or be pasteurized as desired. The cultured dairy product can provide all, or part of the acidity needed for flavor. Natural fermentation in the comminuted meat from bacteria naturally present or added as pure culture or part of the cultured dairy product can be used to provide the remainder of the acidity. While flavor variation can be achieved in this manner, it is preferred to provide the total flavor by addition of the cultured dairy product.

The cultured dairy products can be prepared from a dairy derived product containing protein and lactose. These products include whole milk, though this is less preferred, skim milk liquid or dry , and preferably, whey liquid, dry or concentrate.

The latter have undergone some form of treatment to remove certain desirable or undesirable components. Other blends can be formulated as desired by one skilled in the art. After culturing to the desired endpoint a pH more preferably within the range of 4.

This can easily be accomplished by direct blending or blending the alternative ingredient with a portion of the ferment which is reblended with the remainder of the ferment. Additional ingredients added after fermentation can be added to either or both portions as desired. If desired, a portion of the basic dairy ingredients with an alternative ingredient added such as a protein enricher can be cultured separately from a portion without the added ingredient and the two products combined to obtain the final product.

Agents for promoting bacterial growth can also be added if desired. These agents include carbohydrates, such as dextrose, a protein containing growth stimulant such as autolyzed yeast extract and if desired, trace minerals such as magnesium and manganese. Phage control agents may also be added if desired.

In preparing the cultured products of the present invention, the use of techniques for good bacteriological growth are used. The dairy product is preferably pasteurized or sterilized prior to inoculation to destroy any microorganisms which might interfere with the culturing or lead to an off-flavor.

Fermentation is continued until the desired endpoint is reached, preferably, until a pH within the range of from about 4. The pH is dependent on the final product desired. Some of the more preferred products have protein additives added after fermentation.


Since some of these additives do not contribute acidity and act as buffers, the initial acidity of the ferment is adjusted to compensate for this buffering effect. A final product pH within the range of 4. The cultured dairy product can be used as a liquid or, preferably, as a dry composition. A particularly preferred product is a spray dried composition though other methods of drying such as freeze-drying, drum drying, and the like can be used.

In order to preserve the product in the liquid state, appropriate refrigeration or freezing is generally required. Whey protein concentrate is added after fermentation. An acid stable caseinate is blended with a non-condensed portion of the ferment and combined with the remaining portion.

The additives noted in the products above are blended with liquid ferments and the whole blend is then spray dried to provide the final dried product. The cultured dairy product can be added at any stage of the sausage making procedure prior to stuffing.

Preferably, the cultured product is added at the time of the addition of the spices and cure. For this reason, it is preferred that the cultured product be added as a dry powder although the cultured product can be added as a liquid or concentrate prior to drying or as reliquified dried material.

No special technique is required for the addition nor are any changes required to be made in the sausage preparation sequence prior to fermentation. Instead of holding the sausage or sausage blend for a period of time needed to effect fermentation usually hours , this step can be reduced or deleted as desired. Ripening, drying and smoking proceed as required for each sausage recipe. As a flavor enhancer, the cultured dairy products of the present invention can be added to comminuted meat and non-comminuted meat skeletal meat.

The flavoring compositions of the present invention can also be used in ground meat and meat loaves. Injection, soaking or coating skeletal muscle meat with these cultured dairy compositions can also be accomplished if desired.

The preferred area of use is in dry and semi-dry sausage. Recipes for preparing the foregoing meat products can be found on pages of Food Products Formulary, Vol. The process of the present invention can be used to prepare a pepperoni type sausage which can be used as a pizza topping.

The cultured dairy solids provides the tangy flavor characteristic of pepperoni without the necessity of long fermentation times. The cultured dairy product can be added to meat or sausage emulsion in any amount required to obtain a desirable flavor. The cultured dairy product can be used for all or part of the tangy flavor normally associated with dry or semi-dry sausage.

Sausage such as cervelat or summer sausage would require from about 20 grams to about 80 grams and preferably from about 30 grams to about 60 grams per kilogram of meat or emulsion, i. Other sausages may require more or less depending on the desired final flavor. In meat systems other than dry or semi-dry sausage, appropriate amounts can be easily determined by one skilled in the art.

[P.D.F D0WNL0AD] The Art of Making Fermented Sausages [F.u.l.l ~Pages~]

The cultured dairy solids provide a tangy flavor in the emulsion characteristic of fermented sausage. The pH of the emulsion containing the cultured dairy solids is not as low as that achieved using fermentation. It is recommended that dry or semi-dry sausages of the invention be refrigerated as they are not as room temperature stable as naturally fermented sausage.

While fermentation in the meat is possible using the cultured dairy products, the concentration of bacteria may not be high enough to make a noticeable change in the sausage. The cultured dairy products can be used alone or in combination with cultures, other cultured products, stabilizers, acids, bacteriocides and fungicides.

The cultured dairy product can be pasteurized without modifying the acidic flavor.

The present invention will be more specifically illustrated in the examples which follow. As used herein, the term meat includes red meat such as beef, pork, veal, and lamb or mutton as well as poultry meat such as chicken, turkey, and duck. The beef was ground through a grinder with a plate having 0.

The sodium chloride, sodium nitrite dissolved in 20 milliliters of water , corn syrup, dextrose and spices were mixed with the ground beef for about five minutes. The pork butts were ground in a meat grinder having a plate with 0. The ground beef and the ground pork were mixed together for about two minutes. The sodium erythorbate was dissolved in approximately 20 milliliters of water and mixed thoroughly with the meat mixture.

The meat mixture was reground through a grinder having a plate with 0. Four 6. Samples were stuffed in large diameter casings fibrous reinforced cellulose and placed in the smokehouse overnight After cooking, the sausages were stored at 1. The sausages were characterized by a good tangy flavor similar to traditionally prepared summer sausage. This ground meat was precured by holding the ground meat in the presence of the salt and cure while other preparations were made for the run.

The cultured dairy product was used in an amount of 4. The ground mixture was stuffed into large diameter sausage casings and placed in the smokehouse. The sausages were cooled and removed from the smokehouse. The sausage had a good texture and an acceptable tangy flavor similar to traditionally prepared summer sausage. I have the 'Bookmagic' revised edition of 'The Art of Making Fermented Sausages, in addition to other sausage making books by the brothers.

The 'easy' part of making fermented sausage is the chemistry--for practical purposes, the cure mixes and starter cultures so clearly explained by the authors.

The emphasis in the recipe section is definitely European, northern and southern. The book begins with a workmanlike 'history' of fermented meats. The brothers introduce 'New Concepts' including what we now know about controlling available water, pH, temperature and humidity to produce fermented sausage. We are introduced to 'more than we need to understand' material about types of bacteria, how they multiply and what controls that multiplication, color and flavour-forming reactions and the like.

In chapter four, sausage makers will learn plenty about the two basic approaches to controlling bacteria while producing color and flavour: The 'liberating stuff' comes in chapter five, with a practical overview of 'starter cultures', the key to modern production at home or in the factory, of quality fermented sausages.

The recipe section includes items I have never tasted, let alone made. Items I have made or tasted in artisanal production include: A reader will have a very fine understanding of how each and every one of these sausages is made. The book abounds with helpful notes and technical tables, with source attribution for any true sausage maker who can make the equipment to venture into these subjects.

I must come back to the 'equipment list. Having dedicated refrigerator space for long-term drying and curing of sausages is also stressed in the book. With fermented sausage products, control of temperature during every step of processing from 'breaking down' larger cuts of meat through grinding and on into fermentation is critical. Equally important, measuring pH acid-base continuum in the meat and controlling and measuring humidity which needs to change at various stages of fermentation and drying requires some simple and inexpensive instruments that will not be found around the house.

Unfortunately, it does not seem that all of this equipment comes from the commercial marketplace in any affordable package sized for the 'home' sausage producer. If you want to make sausage and are handy, this is the book for you! What makes this a Marianski Brothers' 'classic? I feel the authors use repetition as a teaching tool. Above all, they aim to produce instructional books about their craft.

In the end, all the 'chemistry' is 'nice to know' and you will be more comfortable with whatever you pick up about 'why' as well as 'how', but it comes down to using careful measurements of ingredients listed in their recipes and following recommended procedures.

Our forefathers weren't food scientists either. Find where you fit on my suggested continuum and, if you see yourself anywhere, you will want this book.

Yes, this book has some grammatical errors but they do nothing to detract from the wealth of information contained inside. This book fills in the gaps present in almost every other book. This book explains the technical details behind how the sausages dry, what factors increase or decrease drying time, what that means for the product, how to control it and how to control pathogens. This is all done in language and terms that any serious home sausage maker can understand.

Most valuable are the discussions and charts of the commercially available starter cultures and their characteristics. You don't find that anywhere else, not even the manufacturer's websites.

Also discussed is how to build your own fermentation chambers and drying rooms. It's all laid out very straightforwardly.

I agree, this book is NOT the only book you should download on the subject. Read a few others like "Charcuterie" and then, when you're scratching your head, read this one and you will find the answers. Kindle Edition Verified download. I appreciate the work that went into this book, however the editing was really poor and there is quite a bit of information that is duplicated where it need not be so.

The Art of Making Fermented Sausages | Paperback Book

I would still recommend it, but I would also go back and professionally edit the book. One person found this helpful. Like other recent books by the Marianski's this one is self-published, through Outskirts Press, and it clearly has not benefited from the services of a professional editor or proofreader. The book is littered with grammar mistakes, typographical errors, and odd locutions. The way the text is organized, they end up covering the same subjects from multiple angles, with the result that they repeat themselves over and over.

Sometimes the organization simply seems haphazard, with "notes" appearing at the end of a section which could be more accurately labeled "afterthoughts. This book is definitely a useful addition for any other meathead out there wanting to try and make fermented sausages at home. As a book dedicated to this subject, they go deeper into the issues of chemistry, microbiology, sanitation, and equipment for smoking, fermenting, and drying that all affect the quality of the finished product.

The second part contains 50 detailed recipes, with precise measurements in grams, so that even a relative newcomer to this craft can proceed with confidence. To read my full review, go to my website. Just heard from Stanley Marianski that they have revised this book and it's coming out from a new publisher Bookmagic. If you decide to download, this is the edition you want-it has an index! See all reviews. site Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers.

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US4362750A - Production of fermented type sausage - Google Patents

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