Smoked: How to cure and prepare meat, seafood, vegetables and more Salami Making Since 1956 Freddy Hirsch has

Since 1956 Freddy Hirsch has been milling and blending quality ingredients from within their world-class facility in Cape Town

1kg of spices and makes 33kg of boerewors when mixed with meat and water

Kowalski has also provided recipes for terrines

and accoutrements are also on the menu and provide for a well-rounded guide for all that is modern Charcuterie

Smoked: How to cure and prepare meat, seafood, vegetables and more Salami Making Since 1956 Freddy Hirsch hasJeremy Schmid Following from the success of Bangers to Bacon, Schmid shares his passion and knowledge about all things smoked. This title is full of step by step photographs and covers not only a great deal on sausages and meat but also provides recipes for smoking vegetables and fruit. Our favourite recipes include hot smoked bacon, smoked potato gratin and smoked mascarpone to name a few. Whether youre a newcomer to professional charcuterie or