Pickling and Smoking Meat
by Bernhard Gahm
Description
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, you’ll 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.
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Eugen Ulmer Verlag
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View all titlesBibliographic Information
- Publisher/Imprint Verlag Eugen Ulmer / Eugen Ulmer KG
- Publication Date June 2020
- Orginal LanguageGerman
- ISBN/Identifier 9783818611323
- Publication Country or regionGermany
- ReadershipGeneral
- Publish StatusPublished
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