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Artisan sausages and home-smoked meats • Artisan sausages and home-smoked meats... To prepare a simple and tasty boiled-smoked brisket, or simply hot-smoked brisket (from my point of view), we will need: Pork brisket (aged meat) Nitrite salt (nitrite content 0.5-.06%) 1.8% - 18 grams / kg Sugar 0.3% - 3 grams / kg PCHM 0.15% - 1.5 grams / kg dry garlic 0.3% - 3 grams / kg heat treatment modes convection is included at all stages. 1. 50 degrees - 30-50 minutes 2. 85 degrees 15-30 minutes (open the door) until a dry, even surface (we focus on a beautiful, dry, beautiful surface, it may take more time) 3. 80 degrees to 70 degrees in the center of the loaf 4. hot smoking 55-60 degrees (or after stage 3, give smoke to the desired color, if you cook the whole cycle in the TDK) Cooperation [email protected] Our pages on social networks VKontakte https://vk.com/lavkadobroslava VKontakte https://vk.com/dobroslav13 YouTube / dobroslav13 YandexZen https://zen.yandex.ru/id/5c8f496a78fa...