Hot smoked brisket//The whole process//Homemade smokehouse

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Лариса Лорик

Published on Sep 28, 2020
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We smoke meat in a homemade smokehouse))) We tell and show everything))) From salting meat to ready-made deliciousness))) ================== For 1 liter of water (it doesn't matter how much meat, the main thing is that everything is covered with brine) Salt - 100 g of regular or 50 g of regular and 50 g of nitrite Sugar - 1 tsp Garlic, bay leaf, black peppercorns - to taste

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