Udírny a uzení - maso, masné výrobky, ryby (Czech)

📖 Udírny a uzení – smokehouses and smoking for meat, meat products and fish
Smoking is a traditional, popular way to process meat, and this book covers the types, options and uses of home smokers along with correct smoking procedures. Learn how to salt, season, brine and prepare meat, with recipes for red meats, poultry, homemade sausages, fish and game. Covers cold, warm and hot smoking, the right tools, and how smoke shapes the result, from small garden smokers to large cabinet builds.

✍️ Author: Egon Binder
📄 Pages: 112
🌐 Language: Czech
📅 Published: 2005
🏷️ ISBN: 9788024712611

🌍 International shipping available