Schweinefilet Lende selber machen kalt #räuchern #Räucherofen Pfeffer Knobi #pökeln
Victron Ronny
19,456 views
Here's a video about my homemade smoker and the smoking of pork loin and salmon ham.
Of course, the whole thing is cold smoked with beechwood shavings.
In the video, I explain how I prepare everything.
9 to 10 days summarized in 45 minutes.
#Loin
#Smoker
#Salmon Ham
#Cold Smoking
#Curing
Here are some links to the materials used.
Allpax Vacuum Bags 16 x 45 cm, 100 Pack, Extra Thick Plastic Bags
https://amzn.to/3V7YEG3
KLAMER Automatic Vacuum Sealer Classic Pro
https://amzn.to/3NZOMKf
Küper Selection Fine Nitrite Curing Salt - 1000g
https://amzn.to/40Ev2Uc
Disclaimer:
The author assumes no liability for the topicality, correctness, completeness, or quality of the information provided. Liability claims against the author relating to material or immaterial damage caused by the use or non-use of the information provided or by the use of incorrect or incomplete information are fundamentally excluded. All offers are subject to change and non-binding. The author expressly reserves the right to change, supplement, or delete parts of the pages or the entire offer without prior notice, or to temporarily or permanently discontinue publication thereof.
20 Comments
Viele vakuumieren das Fleisch nach dem Räuchern nur, um es sauber zu lagern oder den Geschmack noch etwas „ziehen“ zu lassen. Aber wenn jemand sagt, dass es im Vakuumbeutel „weiterreift“, dann ist das nicht wirklich korrekt. Da hat der wohl was durcheinandergebracht.
Meine Lenden kommen in eine große Schüssel und die Salz -Gewürzmischung wird einmassiert und dann werden die Lenden fest in Klarsichtfolie eingewickelt und in eine Plastiktüte verpackt. Die Einfrosttüten wären mir zu schade.
Die Sehne entferne ich auch, ist störend beim Verzehr
Vorteil auf alle Fälle ist ein Räucherofen aus Holz, da kein Kondenswasser gebildet wird
...weiterhin gutes Räuchern
Hab gleich ein Abo gemacht! Alles Liebe weiterhin!
Schweinefilet Lende selber machen kalt #räuchern #Räucherofen Pfeffer Knobi #pökeln
Victron Ronny
19,456 views
Here's a video about my homemade smoker and the smoking of pork loin and salmon ham.
Of course, the whole thing is cold smoked with beechwood shavings.
In the video, I explain how I prepare everything.
9 to 10 days summarized in 45 minutes.
#Loin
#Smoker
#Salmon Ham
#Cold Smoking
#Curing
Here are some links to the materials used.
Allpax Vacuum Bags 16 x 45 cm, 100 Pack, Extra Thick Plastic Bags
https://amzn.to/3V7YEG3
KLAMER Automatic Vacuum Sealer Classic Pro
https://amzn.to/3NZOMKf
Küper Selection Fine Nitrite Curing Salt - 1000g
https://amzn.to/40Ev2Uc
Disclaimer:
The author assumes no liability for the topicality, correctness, completeness, or quality of the information provided. Liability claims against the author relating to material or immaterial damage caused by the use or non-use of the information provided or by the use of incorrect or incomplete information are fundamentally excluded. All offers are subject to change and non-binding. The author expressly reserves the right to change, supplement, or delete parts of the pages or the entire offer without prior notice, or to temporarily or permanently discontinue publication thereof.