Review: Interesting & Informative
Rating: 4 out of 5
Date: 04 4, 2012
I remember my gran making all sorts of meat products and I've had a go at sausages and terrines myself in the past, so I got this book out of interest.This little book does what it promises, showing the reader all about cured meats: history, equipment, hygiene, seasonins, curing, smoking, forcemeats, terrines, sausages and blood puddings (UK 'black pudding').I found the whole explanation very interesting, though would like to know where I can get nitrates (preservatives against botulism) and how to use them. In the meantime, the only thing to do is eat the sausages straight away, and that's not too difficult!