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Weitere Empfehlungen zu Make Your Own Biltong and Droëwors
Author: Hannelie van Tonder
Cape Town; South Africa, 1991
Softcover, 22x28 cm, 48 pages, throughout colour photos
This beautifully illustrated book 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 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.
Cutting the meat
Cured and Smoked Meats
Storage during the curing process
Smoking meat and sausages
Smoking the meat