Smoking

Book: Incense, to be published at the end of June 2021

Meat, sausage, fish

by Egon Binder


Smoking is a traditional method for preserving fish, meat and sausage, and smoking expert Egon Binder shows how it's done!

He will teach you the basics and explain which type of smoke produces which delicacy. You will learn how to build your own smokehouse and how to avoid common smoking mistakes. Many tried-and-tested recipes will help you create your own smoked goods with an incomparable aroma. This way, meat, fish, and sausages are preserved and transformed into delicacies.

- Types of smoking : cold, warm and hot smoking
- Various devices : for garden and camping, smokers and smoking chambers
- useful tips directly from practical experience
- numerous tried and tested recipes

With just a few devices, you can preserve meat, sausages, or fish you've caught yourself by smoking.
In addition to product information on pork, lamb, poultry, game, raw, scalded and cooked sausages, it explains which type of smoke is suitable for which meat.
You will learn which smoking devices you can build yourself and how to avoid smoking mistakes.
Create your own incense with an unparalleled aroma!

For all lovers of smoked meat

Contents
Smoke generation: cold, warm, and hot smoking; smoking materials; the effects of smoke; smokers, smokehouses: small appliances for garden and camping; building your own smoking equipment; smoking cabinets and smokehouses; avoiding smoking mistakes; smoking meat and sausage: important rules for curing; smoked pork, lamb, poultry, or game; raw sausage, scalded sausage, and cooked sausage; which smoke is best for which meat; recipes; smoking fish: gutting and properly salting fish; smoking methods; recommended fish species; storing and freezing; recipes
Topics: Smoke generation, smokehouses, smoking of meat, sausage and fish.

10th, revised edition. 2021. 128 pages, 68 color photos, 15 drawings, paperback. Format 13x19 cm.