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5mm) or A18 (9
1kg of spices and makes 33kg of boerewors when mixed with meat and water
From sharpening your knives to exploring the traditional and specialty cuts of an animal
prosciutto
Chris Carter & James Peisker
Curing & Smoking Salami Making 5mm) or A18 (9Steven Lamb Legendary chef and creator of River Cottage, Hugh Fearnley Whittingstall has teamed up with Steven Lamb to create the ultimate handbook on curing and smoking all meat and fish. This is one of the best resources weve come across in terms of images, step by step instructions and recipes. Some of the standout recipes include Pine smoked Merguez, Hunters Sausage and beer brined smoked ox heart, to name a few. Lamb begins with a brief
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