Smoking, curing, sausages
Produkt-Highlights
- Schwein, Rind, Wild und Geflügel
- Autor: Franz S. Wagner
- 155 Seiten
Smoking, curing, sausages
The production of sausage specialties, bacon and ham, cured or surf meat from a wide variety of meat types, including game and poultry, is becoming more and more popular.
However, the correct preparation, seasoning, aging and before Everything smoking has its secrets! It's all about knowing how.
However, the correct preparation, seasoning, aging and before Everything smoking has its secrets! It's all about knowing how.
- Smoking technology cold, warm and hot
- Curing - dry and wet
- Sausages - from liver sausage to salami and smoked specialties
- Pt production
- Numerous recipes and regional specialties for all types of meat (pork, beef, lamb, game and poultry )
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Hersteller
Stocker Leopold Verlag
Hofgasse 5
8011 Graz
Hofgasse 5
8011 Graz
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Meat barrel and sauerkraut barrel
Sale and shipment by: FAIE Handels GmbH
With lid and wooden spindle, round, made from the best larch wood from Austria, absolutely food-safe. 100% organic maturation. It is also often used as a surfing barrel. Austrian quality product.
Variants from €459.00*
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