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Make Your Own Biltong and Droëwors

Make Your Own Biltong and Droëwors

A great guide on how to make biltong, droëwors, sausages, and cured and smoked meats like Namibians and South Africans do.
van Tonder, Hannelie
21022
978-1-86825-289-3
neu

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22,50 €
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Book title: Make Your Own Biltong and Droëwors
Subtitle: Including Sausages, and Cured and Smoked Meats
Author: Hannelie van Tonder
Publisher: Penguin Ransom House South Africa
2nd edition. Cape Town. South Africa, 1992
Reprinted 2017
ISBN 9781868252893 / ISBN 978-1-86825-289-3
Softcover, 22 x 28 cm, 48 pages, throughout colour photos

About: Make Your Own Biltong and Droëwors

This beautifully illustrated guide offers step-by-step instructions on how to make biltong and droëwors, a variety of different sausages, as well as cured and smoked meats. It also includes an array of delicious recipes, devised by the South African Meat Board, for breakfasts, lunches and suppers. The processes of curing and smoking meat can easily be undertaken at home. Simply follow the concise instructions and produce your own mouth-watering hams, bacon, soutribbetjies and corned beef. As busy as our lives are today, some things cannot be rushed: biltong, sausages and cured and smoked meats are best made the old traditional way. Biltong is delicious eaten as a snack but try it in quiches, muffins, bread, sandwiches and salads as an appetizing alternative. Learn to make South Africa's spicy sausage, boerewors, as well as droëwors, salami, liver, pork and sausages.

Content: Make Your Own Biltong and Droëwors

Introduction
Biltong
Cutting the meat
Salting
Containers
Drying
Yield
Storing biltong
Biltong makers
Recipes
Sausages
The meat
The spices
Sausage casings
Storing sausages
Cooking sausages
Recipes
Cured and Smoked Meats
The meat
Curing containers
Curing ingredients
Wet curing
Dry curing
Storage during the curing process
Smoking meat and sausages
The smoker
The sawdust
Smoking the meat
Storage
Ham
Bacon
Corned beef
Pastrami
Leipoldt ham
Soutribbetjie
Recipes
Index