Fleisch pökeln und räuchern

Everything homemade! Whether from pork, beef, lamb, game or poultry - good meat is not only preserved with the right recipe, but also refined. In this book, the experienced home butcher Bernhard Gahm shows you how you can salt, cure, dry, smoke and cook meat properly with little effort. In the process, high-quality delicacies in all variations are created: Ham, bacon, spare ribs, jerky, smoked pork loin, knuckle of pork, Schäufele and much more. In addition, you will learn everything you need to know about the most important tools, equipment and ingredients. In the implementation of the proven recipes help you over 100 descriptive photos and many tips to avoid mistakes.