Selbst räuchern: Meat, Fish and poultry

DIY is on trend - also with food. This book shows how easy it is to preserve meat, fish and poultry by smoking it and giving the food a special flavour. With many practical tips.

Why buy ready-made products when it is so easy to make them yourself, and tastes better as well? Smoking food is no longer a niche topic, and quite a few hobby cooks are now treating their guests to smoked products.
In addition to the various types of smoking that you can use to preserve and give fish, meat, game, poultry and many other products a special flavour, the author also presents the diverse smoking devices on offer. A variety of fun-filled, creative recipes with home-smoked ingredients round out this versatile, user-friendly book.

- The smoking methods: Hot, warm and cold smoking
- The different woods - and what else the smoke seasons
- Smoking devices
- Preparing the products to be smoked
- Smoking tips and tricks from professionals
- Basic recipes for fish, meat, game and poultry
- Recipes with smoked ingredients

128 pages, numerous colour photos, 183 x 225 mm, paperback,
ISBN 978-3-86852-316-4

Contents

Preface

Chapter 1: All about Smoking
A short history of Smoking
What happens during the Smoking process?
Smoking methods
- Hot smoking
- Warm smoking
- Cold smoking
The different woods - and what else the smoke seasons
- Special woods
- Chopped or ground wood
Smoking devices
- Smoking in an electronic smoking device
- Smoking in a spirit stove
- Smoking in a professional device
- How to build your own smoking can
- Smoking in your home-made smoking can
- Smoking in a roaster
- Smoking in a wok
- Smoking in a BBQ grill
So that everything runs smoothly: Smoking tips and tricks from professionals
Curing is the first step
- Preparing fish, poultry and meat for Smoking
- Salt is not just salt
- Dry curing
- Wet curing
- Cooking salt, sea salt, rock salt
- Preparing fish
- Preparing meat and poultry

Chapter 2: Basic recipes for fish, meat, game and poultry
Basic recipes for fish
Freshwater fish
- Hot smoking trout, char and vendace
- Hot smoking carp, pike, catfish, walleye and salmon
- Hot-wet smoking eels
- Hot smoking perch, bream and tench
- Cold smoking salmon
Salt water fish
- Hot smoking sole, plaice and flounder
- Hot smoking halibut and dogfish
- Hot smoking redfish, cod and haddock
- Hot smoking mackerel
- Hot smoking green herring
- Hot smoking mussels
- Hot smoking scallops
- Hot smoking prawns, scampi and crayfish
Basic recipes for meat, game and poultry
Pork
- Hot smoking pork schnitzel and pork fillet
- Hot smoking pork chops and pork steak
- Hot smoking boneless pork shoulder
- Cold smoking pork loin
Beef
- Hot smoking Texas style beef brisket
- Hot smoking beef fillet
- Cold smoking beef fillet
Lamb
- Hot smoking lamb fillet
- Hot smoking lamb shoulder
Game
- Hot smoking saddle of hare
- Hot smoking saddle of venison and venison steaks
Poultry
- Hot smoking a whole chicken
- Hot smoking chicken breast and chicken legs
- Hot smoking turkey legs
- Hot smoking duck breast
- Cold smoking goose breast
... and other things you can smoke
- Cold smoking eggs
- Cold smoking cheese
- Smoked salt
- Cold smoking tofu
- Hot smoking garlic
- Hot smoking almonds and nuts

Chapter 3: Recipes with smoked ingredients
Fish, crustaceans and seafood
Meat
Poultry
Game
Tofu, Cheese, Eggs & Co.

Appendix
Basic recipes from A-Z
Recipes from A-Z
Item register from A-Z
Sources for Smokers
Glossary
Templates for a Smoker book