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Friends, you wrote about it, so let's do it! Today we will look at the real Debrecen. Sit back, grab your favorite sausage or smoked meat and enjoy this episode. 0:00 - introduction 1:30 - deboning 5:30 - loading the meat 8:00 - putting in the mold 9:32 - cover 11:05 - conclusion RECIPE for the cover: 90g sweet pepper 10g potato starch 10g garlic 2 to 3 teaspoons of oil dcl water, the smoker can be mistaken for an oven, it's just a matter of drying the cover!!! More in the book Czech meat products - link below. Do you also want to be a butcher? Take a look at https://www.obchodniskola.cz/ You will also find interesting courses at http://www.mistrmalek.cz! USEFUL LINKS: Professional butcher literature (for a 5% discount use the code: Master Málek) http://ossis.cz/obchod/ Cutting board with your motif or Master Málek https://www.motovidlo.cz/pt/60801-buk. .. Smokehouse Borniak (use code: PEPA for a 5% discount) https://www.grilykrby.cz/products/udi...