How To Smoke Tenderloins /// Polish Way . Wet Curing VS Dry Curing. YUM !!!

Описание к видео How To Smoke Tenderloins /// Polish Way . Wet Curing VS Dry Curing. YUM !!!

Two ways how to prepare tenderloins for smoking .

Dry curing:
22g for each 1kg of meat.

Wet curing :
Proportions per 1 kg of meat:
400 ml of water
90g curing salt
0.5 teaspoon of pepper
1 allspice
1 bay leaf
1 garlic
1 Juniper

Important links:

Butcher Knife: https://amzn.to/3l38JFj

Food Sealer Machine: https://amzn.to/3ZwbzBD

Kitchen Scale 100g: https://amzn.to/3mLRIQw

Meat Hooks 20Pcs: https://amzn.to/3ZIereW

Heavy-Duty Vertical Offset Charcoal Smoker: https://amzn.to/3mALvXk

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