HOME MADE AND SMOKED GERMAN SAUSAGES
THIS report reveals the secrets of making the best traditional German sausages, which includes all recipes and how to make them at home.
You will learn step by step how to make Bratwurst, Knackwurst, Frankfurter, Leberkaese and much, much more…
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Point Of Interest for Australians. Over the last 3 years I have been conducting short courses on HOME SMOKING GOURMET MEATS at Holmesglen Institute of TAFE. My Presentation goes over 3 hours and is very well received, I am teaching this course in Melbourne at the Moorabbin and Chadstone campus on a regular basis.
For more information’s and bookings please contact the TAFE on
03 9564 1546
A Smoking Success Story
My Famous Smoked Beef
and Pork Spare Ribs
Of Meat Smoking
Foodstuffs were originally smoked as a means to preserve them. The
practice may have started as early as the Stone Age and was probably
discovered by accident when food was left out in the sun. The discovery
of fire would have made the smoking of foods more prevalent. Throughout
the centuries, until the development of refrigeration, smoking and
salting meat for future use was a regular practice.
Chemicals released from the wood during the smoking process slows
the growth of microorganisms. Likewise, in curing, salt reduces
the amount of available water for bacteria to grow.
Pork has always been a popular meat for many civilizations due to
the ease of raising pigs and preserving the meat. People began raising
pigs about the same time that they established group settlements.
By 600 B.C., pig breeding was a thriving industry. Pigs were brought
to the New World by Spanish explorer Hernando de Soto in the sixteenth
century and soon became a major commodity here as well.
A number of cultures, such as Orthodox Jews and Muslims, forbid
the eating of pork. This food prohibition dates to ancient times
when Egyptians only ate pork during the feats of the god Osiris.
Today, pigs are raised around the world, primarily in areas of temperate
climates and dense human populations. China and the United States
are the largest producers of pigs. Pig breeding incorporates a combination
of pen-rearing and pasture-feeding. Domesticated pigs are fed a
diet consisting of corn, grain, roots, and fruits.
Domestic pigs generally reach their market weight of 175-240 lb
(79.4-108.9 kg) between the ages of five and 11 months. At that
time they are taken to the slaughterhouse. The specific cuts are
then created from the carcasses. The ham portion, cut from the leg,
is then cured and smoked.
What's Good For You
tastes delicious, but one serve gives you your
daily intake of omega 3!
Properly prepared smoked fish retains all the great food values
of fresh fish including high amounts of omega 3, which has many
health benefits, some of which are:
Maintaining healthy skin - can
help relieve dermatitis and dry skin
Relief from arthritis and swollen
joints Help maintain a healthy cardiovascular system
Great brain food
Aids blood circulation and cholesterol