Fleisch selbst trocknen

Naturally air-dried "Home-made" is very trendy. With the new, hitherto unrivalled work "Drying meat yourself", the renowned chef and cookbook author Gerd Wolfgang Sievers now presents a book with which the connoisseurs of home-made delicacies can approach the preservation by drying meat. Prosciutto, Bündner Fleisch, but also unusual products such as jerk or biltong - dried meat specialities from America and Africa - have long since taken the path from their original function of preserving meat to becoming a delicacy. True connoisseurs can now also start producing these delicacies at home. Starting with the theoretical basis of meat drying, Sievers shows how to dry ham, sausages, pork, beef, lamb, horse and game meat correctly and from this the various coveted dryers.