Curing and smoking meat

Book: Curing and smoking meat

About the book

Direct marketing of meat and meat products is worthwhile, as more and more consumers want to know the origin of the products they buy. As a producer, you have numerous options for how you can offer your meat:

Fresh meat, frozen meat, and especially homemade cured and smoked products are all appealing to buyers. Making cured and smoked meats is quite simple, and with a little practice, you can produce good, high-quality products.

It is important not only to comply with the guidelines and regulations, but also to select the animals for slaughter and to follow the correct procedures for butchering, cooling, curing, smoking, drying, and aging. This practical guide shows you how it's done. It offers detailed instructions and provides you with a wealth of tips and advice.

This will ensure the success of both the products and their marketing! Numerous delicious recipes that your customers will love round off this book.

Contents

Composition and characteristics of meat – Hygiene and legal principles – Business management: Calculation and cost accounting – Meat quality – Butchering – Changes in meat after slaughter – Preservation: Cooling, freezing, heating, drying, curing, smoking – Detailed chapter on curing and smoking – Recipes.
Curing and smoking meat. From ham to spareribs. Bernhard Gahm. 2020. 128 pages, 110 color photos, paperback.