Tinctures

In chemistry, a tincture is a solution that has alcohol as the solvent. To qualify as a tincture the alcoholic extract should have an ethanol percentage of at least 40-60% (80-120 proof). In herbal medicine, alcoholic tinctures are often made with various concentrations of ethanol, 25% being the most common. The first tinctures were in reality extracts or elixirs as the first alcoholic beverages known to man were only beer and wine. The maximum alcohol content was probably around 16% since at this strength all yeasts will die and the fermentation will come to an end. Stronger spirits could only be obtained by submitting weaker spirits like wine to the distillation process, however, the process was not known yet. Herbal tinctures usually use ethanol as a solvent for people who do not consume alcohol for medical, religious or moral reasons. Non-alcoholic tinctures made with glycerin or vinegar offer an alternative, although their use is strictly limited for medicinal purposes.

The basic types of tinctures:

Elixir - a clear, sweet-flavored liquid used for medicinal purposes, to be taken orally and intended to cure one's ills. Just enough alcohol is applied to completely dissolve the main ingredient and produce a clear solution. Vodka can be used for making elixirs.

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The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish