Beelonia Guide
Räucherwissen aus der Praxis: Anleitungen, Rezepte und Kaufberatung von der Beelonia GmbH – Räucher- und Grilltechnik seit 1880.
Rezepte & Anlässe
29 posts
Cooking kettle meat: guide for butchering festivals and home butchering
Which cuts of meat belong in the kettle, how does the cooking process work and when does a kettle make sense? This guide explains the traditional process safely and practically.
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Steckerlfisch vs. smoked fish: funfair food at home
Steckerlfisch is not smoked fish – it is grilled fish on a stick, the funfair original. The recipe with garlic and herb marinad...
Spare ribs from the smoker: 3-2-1 explained
The 3-2-1 method makes ribs foolproof: 3 hours smoke, 2 hours foil, 1 hour glaze. The recipe for the regulated smoker – with th...
Smoking salt, nuts & butter: creative cold smoke
The most creative corner of cold smoke: salt, nuts, and butter absorb smoke like little sponges. Times, temperatures, and the g...
Smoking char: the noble brother of the trout
The char is the noble trout: finer meat, more delicate aroma – and the same smoking logic. The guide with the three adjustments...
Smoked fish platter for guests: quantities, sides, process
The smoked fish platter is the grand entrance of your own smokehouse. Quantities per guest, the variety staging from mild to st...
Easter ham from your own smoker
The Easter ham is a scheduled project: if you want to slice it at Easter, you cure it eight weeks beforehand. The backwards sch...
Making Kassler yourself: Curing, smoking, scalding
Kassler is the fastest meat refinement: injection-cured, warm smoked, cooked to core temperature – in days instead of weeks. Th...
Making Kaminwurzen yourself: South Tyrolean classics
Kaminwurzen are South Tyrol's answer to the Landjäger: small, robust, cold smoked and air-dried. The recipe with a juniper note...
Smoking halibut: White vs. black – two worlds
Not all halibut is the same: the fatty black one forgives everything, the lean white one almost nothing. Why the two species ar...
Graved salmon: Curing without smoke – and when to smoke?
Graved salmon is smoked salmon without smoke: just salt, sugar, dill and 48 hours of patience. The recipe with weighing down an...
Smoking vegetables & tofu: Vegetarian from the smoker
The smoker can do vegetarian: peppers, onions, mushrooms and tofu gratefully take on smoke. Times and temperatures for hot vege...
Smoking trout fillets: faster than the whole fish?
Fillets are the shortcut to smoked fish: shorter brine, shorter run, no gutting at the table. The guide with adjusted times – a...
Dehydrating in the drying cabinet: fruit, mushrooms & herbs
Drying is the oldest form of preservation – and the easiest way to utilise the harvest. Apple rings, plums, mushrooms and herbs...
Christmas smoked fish: menu plan for the holidays
Home-smoked beats store-bought – especially during the holidays. The menu plan: quantities per guest, the countdown from the Oc...
Stremellachs: hot smoking salmon in strips
Stremellachs is hot-smoked salmon in strips – juicy, cooked and made in an afternoon. The Beelonia video recipe: 7% brine overn...
Smoking bacon yourself: pork belly step by step
Pork belly is raw ham in fast forward – thinner, faster, smokier. The guide: 35–40 g curing salt per kg, curing for about a wee...
Pulled pork from the smoker: low & slow
Pulled pork is the 16-hour journey to the tenderest pork – and the regulated smoker is its best pilot. The complete recipe from...
Smoking mackerel: fast, fatty, aromatic
Mackerel is the quick summer classic among smoked fish: fatty enough to be forgiving, small enough for after work. The guide wi...
Smoking Landjäger & raw sausage: guide + spice basics
Landjäger is raw sausage in its purest form: fermented, pressed, cold smoked and dried. The guide with the critical stages – pH...
Smoking cheese: Types, times, temperatures
Cheese is the perfect cold smoke beginner project: no curing, hardly any risk, great wow effect. Which varieties are suitable, ...
Smoking chicken: Cook whole chicken & legs juicily
Smoked chicken is juicier than any roast chicken – if the core temperature is right. The recipe for whole chicken and legs: bri...
Making your own biltong: the South African original
Biltong is not jerky: cut thicker, marinated in vinegar, crusted with coriander, and slowly dried for days. The original South ...
Beef jerky in the drying cabinet: guide + recipe
Beef jerky is dried, uncooked meat – and the drying cabinet turns this into a predictable process. The recipe: lean beef, spicy...
