Fleisch pökeln und räuchern

Zusatztext

From succulent ham to spare ribs All homemade - whether from pork, beef, lamb, venison or poultry, with the right recipe, good meat can be not only preserved, but also refined further. In this book, the experienced butcher, Bernhard Gahm, shows you how you can salt, pickle, dry, smoke and cook meats with just a little effort and outlay. The results include delicious specialities in all variations: ham, bacon, spare ribs, dried meat, gammon steak, pickled pork knuckle, shoulder and much more besides. In addition, youll find out everything you need to know about the most important equipment, devices and ingredients. To help you implement the tried and true recipes, there are more than 100 vivid photographs and a wealth of tips on how to avoid mistakes.

Autorenportrait

Bernhard Gahm ist Experte in Theorie und Praxis der Metzgerkunst. Seine langjährige Leidenschaft sind selbstgemachte Wurst- und Fleischwaren, deren Rezepturen er immer wieder verfeinert und weiterentwickelt.

Weitere Details