Making sausages, salamis, and stomachs

The book expands on examples of good practices. You will enhance your knowledge about selection, freezing, aging of meat, preparation of meat filling, salting, use of all spices and casings. Proper cutting, mixing, and meat juice (gluten) are also important. The described technological processes for sausages, salamis, stomachs, and some other interesting meat products will help eliminate deficiencies and errors. The role of smoking is explained, and as an example, we learn about the scheme of a typical smokehouse with all the necessary instructions on how to regulate humidity and temperature. We also get to know the typical scheme of a drying room and its equipment. Proper conditions for drying/aging contribute to reducing the risks of production.