This guide offers step-by-step instructions on how to make biltong and droewors a variety of different sausages (including boerewors salami and pork sausages) as well as cured and smoked meats. This guide provide the basic instructions on how to master these traditional methods at home and also includes recipes for an array of delicious dishes.
Published Date:
01/01/2004
Publisher:
Struik Publishers (Pty) Ltd
Dimensions:
215 mm x 280 mm x 15 mm