Description
Dry Ambassador. Delicious, simple, flavorful! Due to good prosol - very rich flavor!
Ingredients
-
Brisket
1300 g
-
Salt
13 g
-
Salt nitrite
13 g
-
Allspice
1 tsp
-
A mixture of spices
2 Tbsp
Cooking
The bacon rinse, dry;
Salt mix with spices and RUB the brisket on all sides; to Leave the Ambassador in the refrigerator for 1-2 weeks;
Then smoked on alder chips (or other, that is) at a temperature of 80-85 degrees – 4 hours; Cooling in the fridge during the day; Store in paper in the refrigerator;
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