Всі секрети досконалого гарячого копчення м'яса від А до Я

I have personally polished this hot smoking recipe for more than one smokehouse. You can add it to your favorites and simply repeat it every time you want to get a chicken breast, a balyk or a smoked barrel. If you do not want to use parchment, bother with pre-cooking - then this recipe will allow you to get the perfect result of store quality in your home hot smokehouse time after time. Temperature for meat products: Pork (meat, barrel, underbelly, etc.) - 65 degrees in the center of the piece Beef - 60 degrees Chicken - 70-75 degrees Marinade - 100 gr. salt per liter. You need at least a liter of marinade for 3 kg, and better - for 2-2.5 kg