Индейка бутербродная Коптильня Су Вид Духовка Копчёная индейка

Choose a Hobbi Smoke smokehouse: 🔗 https://hobbi-cold.ru/dobroslav13/?ut... ❗️Price increase from July! Save up to 16,000 rubles and reserve equipment at old prices And with my promo code DOBROSLAV13, you will buy a smokehouse at the best price! 🔥 Turkey sandwich turkey breast fillet 1 kg salt 16 grams sugar 4 grams spices Option 1 pcm - 2 grams dry garlic 2 grams ginger 1 gram Option 2 pcm - 1 gram dry garlic 2 grams ginger 1 gram red hot pepper 1 gram sweet paprika 5 grams coriander 2 grams oregano 0.5 grams Option 3 cowboy marinade 10 grams (garlic; parsley; chili; red paprika, mustard powder) for glazing-coating after cooking 20 grams of marinade + 20 grams of oil + 60 grams of oil Ambusher for the sous vide method 2 days, for the oven and thermal chamber 4 days Heat treatment Smokehouse 80C with steam up to 65 in the center of the breast 65C drying until the surface is dry 65C smoking for 22-23 minutes (until the desired color) cooling rest in the refrigerator for 12 hours Oven 80C with steam up to 65 in the center of the breast (place a container with boiling water on the bottom of the oven) 65C drying until the surface is dry If you want to smoke separately, then 65C smoking for 22-23 minutes (until the desired color) cooling rest in the refrigerator for 12 hours Sous vide 65C - 150 minutes, put in hot water If you want to smoke the finished breast separately, then 65C drying until the surface is dry 65C smoking for 22-23 minutes (until the desired colors) cooling rest in the refrigerator for 12 hours Good luck! Your culinary friend Dobroslav13 Advertisement IP Danilov Aleksey Geraldovich INN 773386751060. erid: 2W5zFHLvtwa