Cookbook "Smoking, Curing, Sausage Making"

Swine – Beef – Game – Poultry The own production of sausage specialties, bacon and ham, cured or pickled meat from various types of meat including game and poultry is gaining more and more friends. But the right preparation, seasoning, aging, and especially smoking has its secrets! It’s all about the “know-how.” No matter if Easter ham or salami, whether game pâté or poultry sausage; through the description of individual processes with numerous images in this revised new edition, these recipes are even easier and more understandable to follow.
Content
Smoking technology cold, warm, and hot
Curing – dry and wet
Sausage making – from liver sausage to salami and smoked specialties, pâté production
Numerous recipes and regional specialties for all types of meat (pork, beef, lamb, game, and poultry)
The Author:
Franz S. Wagner is a food expert and court-certified expert for food, nutritional research, and chemistry. He heads the Institute Dr. Wagner (Technical Office for Food and Biotechnology – Chemical Laboratory).
136 pages, 17 x 22.5 x 1.2 cm, throughout colored illustrations, 16.5 x 22 cm, Hardcover
Author: Franz Siegfried Wagner
Leopold Stocker Verlag
ISBN 978-3-7020-1197-0
Manufacturer:
Leopold Stocker Verlag GmbH
Hofgasse 5
A-8010 Graz
Austria
[email protected]