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Mort Mort is offline
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Default Fermented Sausages

piedmont wrote:

> "Mort" > wrote in message
> ...
>
>> Good news, to me at least. There's a book out on Dry Cured and
>> Fermented Sausages that looks like it might be a winner.
>>
>> The Art of Making Fermented Sausages
>> <http://www.amazon.com/dp/0982426712/ref=pe_606_14001560_pe_ar_t1>
>>
>> I've always liked the Kutas book, and others on the subject,
>> but they fall completely short on the subject of fermented
>> products. I think this book might fill that niche. Hopefully
>> some of the recipes will give my cold smoker something to do
>> this winter.

>
>
> Hi Mort,
> I read the description of the book and it sounds interesting, whats th
> deal about salami they mentioned and it being fermented, I never heard
> of thif fermanted thing with sausage, give us some insight.
> piedmont


Some salamis are fermented and some are not. Different recipes,
much having to do with regional variations, etc.

Take a look at Len's dry cured recipes. It's pretty educational
read. He's also very true to the authentic formulations, though
some of his recipes are brought up to date with more modern
(and safer) preparation techniques.

His dry cured recipes are light years ahead of what's
in the famous Kutas book.

<http://lpoli.50webs.com/Sausage%20recipes.htm#DRY>

--
Mort