Home Production of Quality Meats and Sausages by Marianski, Stanley -- Read -- Imperial Library of Trantor

Index

Meat Aging pH of the meat The Structure of Meat Sources of Meat Meat Cuts Connective Tissue Meat Binding Water Holding Capacity Meat Color Meat Tenderness Meat Flavor

Chapter 2 - Curing And Nitrates

Salting - Brining - Marinating – Sweet Pickle - Curing - What’s the difference? What is Curing? Curing Temperatures Methods of Curing Salt Curing Dry Curing Wet Curing Combination Curing Making Brine - Use Tables And Brine Testers Curing With Nitrates/Nitrites Curing Accelerators Cured Meat Color More About Nitrates What’s Better, Nitrate or Nitrite? Nitrate Safety Concerns Nitrates in Vegetables How Much Nitrite is Dangerous Nitrates And The Law Morton™ Salt Cures European Cures How to Apply Cures What Will Happen if Too Little or Too Much Cure is Added? What Will Happen if Curing Time is Shorter or Longer? Commercial Curing Methods

Chapter 3 - Comminution Process

What grinder to buy? Emulsifying

Chapter 4 - Mixing and Stuffing

Massaging and Tumbling. Hog Casings Beef Casings Sheep Casings Typical use for natural casings Synthetic Casings

Chapter 5 - Smoking Process

Smoking - Reasons Understanding Smoking Process 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 Smokers with a Separate Smoke Generator Concrete Block Smoker Two Box Smoker Commercial Smokehouses

Chapter 6 - Cooking

Methods of Cooking Baking in the Oven Cooking Pork Cooking Beef and Poultry Cooking Fish Summary

Chapter 7 - Cooling, Freezing and Thawing

From FSIS Directive 7117.0 Pre-cooling Freezing Thawing

Chapter 8 - Food Safety and Meat Microbiology

Meat Surface Area and Volume Relationship All About Bacteria Food Spoilage Bacteria Pathogenic Bacteria Beneficial Bacteria Yeasts and Molds Effects of Time and Temperature on Bacteria Growth Destruction of Bacteria Toxins What is Botulism? Where Does Botulism Come From? How to Prevent Botulism Trichinae Trichinae Control in Dry Meat Products Good Manufacturing Practices that Can be Applied in the Everyday Kitchen Temperature Control Storing Meat

Chapter 9 - Additives and Ingredients

Soy Products Soy Proteins Textured Vegetable Protein - TVP Gums Extenders and General Binders Flours Starch and Starch Derived Products Is Potato Starch the Same as Potato Flour? Starch Sugars - Dextrins and Maltodextrins Curing Accelerators Flavor Enhancers Preservatives Additives Typical Usage Amounts

Chapter 10 - Sausage Types and Names

Smoked Sausages The Small World of Sausages European Certificates of Origin German Sausages Italian Meat Products (Salumi) Spanish Meat Products South American - Latin American - Caribbean and Philippines Sausages Russian Sausages Polish Sausages The Mystery of Polish Sausage - What is Kielbasa? Why Have We Made Better Sausages in the Past?

Chapter 11 - Sausage Making Process

Making Sausages Meat Selection Meat Classes Curing Meat For Sausages Alternative curing methods Grinding Mixing Stuffing Recommended stuffing tube diameters Linking Sausages Securing Casings Conditioning Smoking Smoked Sausages Cured with Nitrite Smoking Sausages Without Nitrite Color of a Smoked Sausage The Length of Smoking Rearranging Smoke Sticks or Smoke Carts During Smoking. Cooking Sausages Cooking in a Smoker Cooking in Water Baking Sausages Cooling Sausages Sausage Color Show Meat Making Rectangular Shaped Sausages Equipment Making Sausages in the Past Preconceived Opinions on Food Finger Sausage (Palcówka)

Chapter 12 - Creating Your Own Recipes

General Guidelines Sausage Recipe Secrets Herbs: Guidelines for Spice Usage Dominant Spices Used in Different Sausages Creating Your Own Recipe The Recipes in This Book Useful Information

Chapter 13 - Fresh Sausages

Manufacturing Process

Andouille Bockwurst Boudin Bratwurst Breakfast Sausage Chaurice Chicken Curry Chorizo - Argentinean Chorizo - Mexican Greek Sausage Hurka Hungarian Sausage Italian Sausage (Sweet) Jalapeńo Sausage Longanisa Loukanika Merguez Potato Sausage Swedish Potato Sausage Tomato Sausage White Sausage

Chapter 14 - Cooked Sausages

Types of Cooked Sausages

Bacon Sausage Chinese Sausage Ham Sausage Jadgwurst (German Hunter’s sausage) Kabanosy Krakowska Sausage (Kielbasa krakowska krajana) Moscow Sausage Mysliwska - Hunter’s Sausage Podhalanska Polish Hot Smoked Sausage Romanian Sausage Russian - Hot Smoked Salami - Polish (Salami Krakowskie) Tambov Tatar Sausage Tourist Ukrainian Sausage White Pudding

Chapter 15 - Emulsified Sausages

Water Fat Using Food Processor Making Different Sausages Manufacture of Commercial Emulsions Base Emulsion Manufacturing Procedure Coarse Emulsion Manufacturing Procedure Fine Emulsion Formula Fine Emulsion Manufacturing Procedure

Bologna Coney Island Frank Frankfurter Hotdog Mortadella di Bologna Mortadella Lyoner Mortadella - Polish Pork Curry Sausage Sausage Links - Polish Serdelki Wiener

Chapter 16 - Boiled Special Sausages

The manufacturing process

Chapter 17 - Liver Sausages

Meat Selection Fat Salt, Spices and Other Ingredients Home Production

Braunschweiger Liver Sausage Liver Sausage Liver Pâté Sausage Liver Sausage - White Liver Sausage with Rice

Chapter 18 - Head Cheeses and Meat Jellies

Types of Head Cheeses Manufacturing Process Meat Jellies Gelatin Useful Information

Chicken Meat Jelly Farmer Head Cheese Haggis Head Cheese - City Head Cheese - Italian Head Cheese - Tongue Meat Jelly Pennsylvania Scrapple Pickled Pigs Feet Souse Sulz

Chapter 19 - Blood Sausages

Meat selection Manufacturing process White Blood Sausage

Black Pudding Drisheen Kaszanka - Polish Blood Sausage Morcilla Morcilla Blanca Navajo Blood Sausage

Chapter 20 - Fermented Sausages

Introduction How Fermented Sausages Differ From Others It’s All About Bacteria Water Activity pH -The Measure of Food Acidity Making Fermented Sausages Fat Smoking Cold Smoke And Fermented Sausages Drying Starter Cultures Storing Culture Types Safety Hurdles Bacteriological Benefits of Smoke Nitrates Salt Sugar Flavor Choosing Sausage Type Adapting Known Sausage Recipes Air Dried Sausages Equipment Temperature Control Humidity Control Air Speed Measuring pH

Borenmetworst Cacciatore Cervelat Chorizo Fuet Goteborg Gothaer Grassland Sausage (Kielbasa Kresowa) Holsteiner Hungarian Smoked Sausage Kantwurst Kindziuk Landjager Lap Cheong Lebanon Bologna (Traditional method) Lebanon Bologna (with starter culture) Lithuanian Sausage Loukanka Medwurst Metka Metka - Salmon Style Mettwurst - Braunschweiger Nham Pepperoni (Slow fermented-dry) Pepperoni (Fast fermented-semi-dry) Polish Smoked Sausage (Cold Smoked) Russian Sausage (Cold Smoked) Salami - Genoa Salami - Hungarian Salami - Milano Salami Traditional Sucuck Summer Sausage Teewurst Thuringer Urutan

Chapter 21 - Special and Kosher Sausages

Potassium Chloride vs. Sodium Chloride Low Salt Recipes Low Fat Sausages Emulsions Replacing Fat with Protein/Oil/Water Emulsion Making Emulsion Extended Value Sausages General Recommendations and Tips: Kosher Sausages Additives

Polish Smoked Sausage with Oil Emulsion (Reduced-fat) Kosher Beef Sausage Kosher Liver Sausage Kosher Salami Kosher Sausage With Oil

Chapter 22 - Hams and Formed Meat Products

Ham Types Manufacturing Process - General Guidelines Equalizing/Resting Traditional Ham Production Injection Methods Making Brine (Cover Pickle) How Much Brine Adding Ingredients Strength of the Brine And Curing Times How Long to Brine Adding Nitrite Meat Pumping Rinsing and Drying Stuffing/Netting Smoking Cooking Cooling Painting Hams Dry Cured Hams Spanish Hams Manufacturing process for Spanish Hams American Country Hams Formulations From The Past Application Making Your Own Cure Mix Dry Cured Loins, Shoulders and Butts Production of Formed Meat Products Ham Press Operation of a ham press Home Made Ham Presses Ham Flavor Luncheon Meats

American Country Ham Ham - Minced Butt Ham - Minced Butt and Picnic Ham - Minced Picnic Ham - Molded Smoked and Cooked Ham Ham - Smoked with Bone-in

Chapter 23 - Bacon, Butts, Loins and Lard

Bacon Bacon - Dry Cure Mix Bacon - Immersion Method Formulations from the past Application Box Cured Bacon Canadian Bacon Wiltshire Bacon Jowl Bacon Beef Bacon Back Fat Dry Cured Loins, Shoulders and Butts Pork Loin Picnic Shoulder Butt Pigs Feet Lard Home Production of Lard Adding Flavors: Corned Beef Meat Loaf

Bacon, Cured and Smoked Bresaola Canadian Bacon Coppa Liver Loaf Lomo Embuchado Meat Loaf Pancetta Pastrami Pork Loaf Smoked Back Fat Smoked Pork Butt Smoked Pork Loin Soppressata Tasso

Chapter 24 - Air Dried Meats

Jerky Safety of Home Made Jerky Why is Temperature Important When Making Jerky? Why is it a Food Safety Concern to Dry Meat Without First Heating it to 160° F? Making jerky from a single piece of meat A typical jerky brine Useful Information Pemmican Biltong

Beef Jerky (Traditional method) Biltong Pastirma Pemmican Venison Jerky

Chapter 25 - Poultry

Making Brine Draining And Drying Smoking Duck and Goose Poultry Sausages

Smoked Chicken Chicken Sausage Duck Sausage Goose Sausage Lithuanian Smoked Goose Poultry Liver Sausage Smoked Turkey Turkey Sausage

Chapter 26 - Fish

Cleaning Fish Making Brine Brining Times Hanging/Drying Fish Brine vs. Dry Mix Smoking Fish Storing Fish Flesh Color Fish Sausages Making Fish Sausage

Fish and Bacon Sausage Fish Links Fish Sausage Smoked Eel Smoked Fish

Hot Smoked Salmon Cold Smoked Salmon Smoked Trout

Smoked Fish Pâté

Smoked Salmon and Cream Cheese Smoked Salmon with Avocado Smoked Salmon Pâté

Chapter 27 - Wild Game

Food Safety of Wild Game Big Game Processing of Game Meat Small Game Wild Fowl Jerky Barbecuing Wild Game Marinades Larding Meat Barding Meat Wild Game Sausages A typical procedure for smoking beef or wild game brisket

Corned Game Deer Sausage Rabbit Sausage Venison Sausage Wild Boar Sausage Wild Game Sausage

Chapter 28 - Barbecuing

Smoking, Barbecuing, and Grilling Choice of Fuel How Hot Is It? Barbecue Guidelines Indoor Barbecuing Dry Rubs, Marinades and Sauces Basic barbecue sauce Electric Crock Pot Dutch Oven

Chapter 29 - Canning

Canning meat offers many advantages: Ensuring Safe Canned Foods Food Acidity and Processing Methods Process Adjustments at High Altitudes Equipment and Methods not Recommended Ensuring High-Quality Canned Foods Maintaining Color and Flavor in Canned Food Advantages of Hot-Packing Controlling Headspace Jars and Lids Lid Selection, Preparation, and Use Recommended Canners Boiling-Water Canners Pressure Canners Using Pressure Canners Using tables for determining proper process times Preparing and Canning Poultry, Red Meats, and Seafoods GROUND OR CHOPPED MEAT STRIPS, CUBES, OR CHUNKS OF MEAT MEAT STOCK (BROTH) CHILE CON CARNE CLAMS KING AND DUNGENESS CRAB MEAT FISH in Pint Jars FISH in Quart Jars OYSTERS SMOKED FISH TUNA

Appendix A - Tables and Formulas

How To Calculate Cure # 1 in Comminuted Products (Sausages) How to Calculate Cure #1 in Brined Products Brine Tables and How to Use Them Sodium Chloride (Salt) Brine Tables For Brine at 60° F (15° C) in US Gallons Baumé Scale Humidity Dew Point Table in ° F Title 9: Animals and Animal Products Table 5. Drying Times and Temperatures for Trichina Inactivation in Hams and Shoulders * Smoking Poultry Simple trussing technique Supporting Poultry for Smoking Wooden Pick Method of Tying Sausages

Useful Links and Resources More Books by Stanley And Adam Marianski

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