TURN ON THE SUBTITLES! (Sorry for the automatic translation)
In the third part, I have the simplest instructions for you for brine meat for smoking by the vacuum method using Prague Powder and garlic, the meat is pickled for 9-10 days. If you want to use classic salt, the loading will be extended to about 4 weeks and then I recommend translating and rotating. Of course, after removing from the packaging, wash the meat from salt and garlic, dry. The procedure is then the same as always. Be careful not to let the meat get wet in the smokehouse, it could be spoiled after use. At an electric smokehouse, you can let it dry for half an hour to an hour before turning on the smoke generator.
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7 сен 2019
