Curing and smoking meat 3rd edition
Curing and smoking meat 3rd edition
Produkt-Highlights
- Autor: Bernhard Gahm ist Experte in Theorie und Praxis der Metzgerkunst
- Von Schinken bis Spareribs erfahren Sie die wichtigesten Dinge übers Pökeln und Räuchern
- Product information "Curing and smoking meat 3rd edition"
Everything homemade! Whether pork, beef, lamb, game or poultry - with the right recipe, good meat is not only preserved, but also refined. In this book, the experienced home butcher Bernhard Gahm shows you how you can properly salt, cure, dry, smoke and cook meat with little effort. This creates high-quality delicacies in all variations: ham, bacon, spare ribs, dried meat, smoked pork, pork knuckle, Schufele and much more. You will also learn everything you need to know about the most important tools, equipment and ingredients. Over 100 clear photos and many tips for avoiding errors will help you implement the tried and tested recipes. 128 pages.
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| Suchnummer: | 110537 |
Hersteller
Ulmer Verlag
Wollgrasweg 41
70599
Stuttgart
DE
[email protected]
GTIN/EAN:
9783818611323
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