Smokehouse Hilscher
(Germany)
Tender meat 
Waltraud and Otto Hilscher operate a smokehouse in Bavaria. When Waltraud Hilscher heard about Grander Technology for the first time, she was convinced that revitalised water would be good for her products, which are pickled in brine for a number of weeks before they’re smoked. The water is much softer, and even when it’s been standing for a long time, it doesn’t go off or smell bad.
We are very enthusiastic about it and wouldn’t want to do without it. We use it for pickling.
When we’re preparing meat for smoking we first pickle it for three to four weeks. Then we smoke it.
The brine no longer smells and always stays fresh. The meat somehow has a milder taste than it used to, and we don’t need as much salt, about half as much as before. Things changed as soon as we started using it, and we were excited right from the start. We wouldn’t smoke any other way now. | 