Räuchern, Pökeln, Wursten

The success book is now completely revised: The production of sausage specialties, bacon, and ham, as well as cured or brined meat from various types of meat including game and poultry, is gaining more and more enthusiasts. However, the proper preparation, seasoning, aging, and especially smoking has its secrets! It's all about knowing how. Cold, warm, and hot smoking technology, dry and wet curing, sausage making from liver sausage to salami and smoked specialties, and pâté production. Numerous recipes and regional specialties for all types of meat (pork, beef, lamb, game, and poultry).