ВЫБИРАЕМ ЛУЧШИЙ МАРИНАД ДЛЯ ГОРЯЧЕГО КОПЧЕНИЯ | СВИНАЯ КОРЕЙКА ГОРЯЧЕГО КОПЧЕНИЯ

#hotsmoked #hotsmokedloin Brine. Per 1 liter of water: Salt - 100g (4 tablespoons) Sugar - 20g (1 tablespoon) Bay leaf - 5 Allspice - 5 Black pepper - 10 Coriander seeds - ½ teaspoon Garlic - 1 head Consumption: approximately 1 liter of brine per 1 kg of product. Brine for injecting: Per 1 kg of product: Water - 100g (10% of product weight). Table salt - 10g. (1% of product weight). Nitrite salt 0.6% - 10g (1% of product weight). Sugar - 2g (0.2% of product weight). Spices to taste. Buy INKBIRD IBBQ-4T: Inkbird on VKontakte: https://vk.com/inkbird_official Inkbird website: https://www.ink-bird.com/ My thermometer review:    • Распаковка и обзор Wi-Fi цифрового термоме...