CHOOSING THE BEST MARINADE FOR HOT SMOKING HOT SMOKED PORK LOIN

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Published on May 7, 2021
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#hotsmoked #hotsmokedloin Brine. For 1 liter of water: Salt - 100 g. (4 tablespoons) Sugar - 20 g. (1 tablespoon) Bay leaf - 5 pcs. Allspice - 5 pcs. Black pepper - 10 pcs. Coriander, grains - half a teaspoon. Garlic - 1 head. Consumption, approximately 1 liter of brine per 1 kg of product. Brine for injecting: For 1 kg of product: Water - 100 g. (10% of the product weight). Table salt - 10 g. (1% of the product weight. Nitrite salt 0.6% - 10g. (1% of the product weight). Sugar - 2g. (0.2% of the product weight). Spices to taste. Buy INKBIRD IBBQ-4T: Inkbird on VKontakte: https://vk.com/inkbird_official Inkbird website: https://www.ink-bird.com/ My review of the thermometer: • Unboxing and review of the Wi-Fi digital te...

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