Trying out a new method of hot smoking. What happens when you wrap pork belly in gauze

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Published on Nov 16, 2020
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#hotsmoked #smokedbrisket Brine. For 1 liter of water: Salt - 100 g. (4 tablespoons) Sugar - 20 g. (1 tablespoon) Bay leaf - 5 pcs. Allspice - 5 pcs. Black pepper - 10 pcs. Coriander, grains - half a teaspoon. Garlic - 1 head. Consumption, approximately 1 liter of brine per 1 kg of product.

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