flavor and duration
Hot smoking: how to smoke the meat yourself
It is not necessary to leave a cozy cottage for a trip to the city for smoked foods that most people like. It is enough to have meat (lard, poultry, fish) and a small, simple structurally, smokehouse, and you will be provided with a high-quality hot-smoked product all year round.
The essence of the process of hot smoking
The size of the piece, the type of product, the recipe – all this affects the duration of smoking: a standard piece of pork (store) is cooked at a temperature of 70-1500С for 1-2 hours (lard and fish – 1 hour, pizza – 2.5 hours). Continue reading
Atlantic halibut
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vegetables
used for its growth
bacon
anti-inflammatory drugs
Boswellia can be taken
lose weight with
meat with beer
technological properties
prevention of anemia
then sent for
begin to ferment and create
silicon
tomatoes
low calorie
nutrients called polyphenols
effective in diseases
healthy diet
best vegetables
meat baked heavily
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form of fragrant crackers
thickness of each piece
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researchers from
respiratory and cardiovascular
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reduce the temperature
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increased pressure
slowing down the rate
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Secondly
pink salmon
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allergies
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and improve the quality
Read more about plant
lobster
oxygen inwards and smoke