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Ingredients 1). Pork belly - 2500g 2). Nitrite salt with table salt 50/50 - 50g 3). Ground black pepper - 5g 4). Juniper - 2.5g 4). Ground pink pepper - 2.5g 5). Coriander - 2.5g 6). Allspice black pepper - 2.5g Heat treatment was carried out in sous-vide, well, if you do not have such a device, you can carry out it in the oven at a temperature of 90C until the center of the product reaches 60C. Then boiling water is poured into the tray and steamed until ready 68C in the center of the product. Cold smoke smoking 18-23C for 8-10 hours. After smoking, ventilate for 2 days. My instagram - / faraon217 VK group - https://vk.com/faraon217 https://www.donationalerts.com/r/fara... on Doshirak))) ============================================================================= Sous Vide Inkbird Sous Vide ISV-200W: https://bit.ly/38xOAwB Inkbird on VKontakte: https://vk.com/inkbird_official Inkbird website: https://www.ink-bird.com/ Smoking chamber https://golden-smoker.ru/ https://www.youtube.com/channel/UCS1K.... ============================================================ #sausage #smoking #pancetta