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A simple and very tasty recipe for cooking bacon using the Sous Vide method and smoking it with cold smoke. For 1 kg of brisket you need 10 grams of nitrite salt - Sodium nitrite content 0.6% 10 grams of table salt. Salting for 14 days in a vacuum bag in the refrigerator. Cooking in Sous Vide for 5 hours at a temperature of 69 degrees Celsius. Smoking with cold smoke for 5 hours. Enjoy your meal. Telegram group for live communication https://t.me/samogonsv Telegram channel Moonshine Vitalson https://t.me/samoginsv And also Yandex Zen https://zen.yandex.ru/id/5e6aca414b02... And also in the VK group https://vk.com/1b_temy For advertising and cooperation, write to [email protected] This video is for entertainment purposes only and does not intend to offend anyone, all opinions expressed by the author are value judgments and are not aimed at insulting or humiliating human dignity. Your opinion may not coincide with the opinion of the author. This video does not contain a call to any action.