Boiled and smoked carbonated meat TECHNOLOGY AND RECIPE tastes like from childhood!

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FARAON217

Published on Premiered Jul 31, 2021
About :

Ingredients 1). Carbonate - 1000g 2). Nitrite salt - 20g. 2% of the meat weight. 3). Sugar - 5g. 0.5% of the meat weight. 4). Boiling water - 100ml. 10% of the meat weight. Heat treatment: 1). At 50 degrees up to 30-35 degrees inside the loaf 2). At 90 degrees up to 55 degrees inside the loaf 3). At 80 degrees with boiling water in the pan up to 68 degrees inside. (Unless of course you have a smoking chamber like mine, which has a steam generator) Smoking: 1). Cold smoking for 5-6 hours. My instagram - / faraon217 VK group - https://vk.com/faraon217 https://www.donationalerts.com/r/fara... on Doshirak))) ================================================================= Smoking chamber https://golden-smoker.ru/ ================================================================= Knife and musat https://www.krascasing.ru/ ================================================================== #carbonade #sausage #smoking

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