Копчёно-Варёная рулька без кости. Рулет из свиной рульки. Холодное копчение + Sous Vide

A simple recipe for sous-vide pork knuckles, first cold-smoked. I debone the knuckles and salt them in a vacuum-sealed bag for 7 days. Store them on the bottom shelf of the refrigerator. I use 1% table salt and 1% nitrite salt per 1 kg of meat, for a total of 2% salt per 1 kg of meat. I then cold-smoked them for 5 hours, using a 50/50 ratio of apple and pear wood chips. Then I sous-vide them for 12 hours at 70°C. Then I shower them to cool them. Enjoy! I would appreciate any help with a new video camera to film interesting videos. My old camera, unfortunately, broke and can't be repaired. I'm currently filming videos on my phone, but it's very inconvenient. 2200300516484290 Raiffeisenbank Home Distillery Playlist    • Всё о самогоне ! Домашняя винокурня !   Autoclave Recipes Playlist    • Рецепты для Автоклава ! Домашние заготовки...   Telegram group for live communication https://t.me/samogonsv Moonshiner Vitalson Telegram channel https://t.me/samoginsv And also on Yandex Zen https://zen.yandex.ru/id/5e6aca414b02... And also in the VK group https://vk.com/1b_temy For collaboration inquiries, please email us at [email protected] 21+ ALWAYS REMEMBER, MY DEAR FRIENDS, THAT DRINKING ALCOHOL IS HARMFUL TO YOUR HEALTH! Drink in moderation! This video is for entertainment purposes only and is not intended to offend anyone. All opinions expressed by the author are value judgments and are not intended to insult or demean anyone. Your opinion may not reflect the author's opinion. This video does not contain a call to action. Viewing is recommended for those 18 years of age or older. #vitalson #moonshine #homebrew