This thorough book includes the history of and recipes for fermented meat products, including dry-cured hams, salami, and more.
Delve into the science behind sausage, pepperoni, salami, and other fermented meats with the latest edition of the Handbook of Fermented Meat and Poultry. More than 90 international contributors crafted this hardback book that’s chock-full of science, history, and the detailed processes involved in the creation of fermented meats. This hands-on reference spans the time period from the traditional roots of Chinese dry-cured hams to the modern-day production of pepperoni.
Contributors cover topics as diverse as the microbiology and starter cultures of semi-dry sausages to safety and sanitation measures to consider. This book is an indispensable source of knowledge for the experienced butcher or enthusiastic hobbyist.
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