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Italian-style cheeses. 80g of non-iodized salt / 1 L of water. Submerge the cheeses in the brine and place in the refrigerator for about 12h. Remove the cheeses from the brine and set aside to drain for 2-3 hours. When the surface is slightly dry, you can coat them in your favourite spices...

Hi all Last year I had very little time for my hobby and for carrying out all my plans. Another smoker of my own design is almost finished. This one is insulated with rockwool, while the next one will feature natural insulation — an air gap between the walls. Its dimensions are 23 × 22 ×. It is...

Ingredients for 3 kg of meat: 2 kg ham (fresh) 1 kg bacon (fresh,very fatty) 54 g curing salt (cure for 24 hours) (0,5-0,6 nitrite) 8 g black pepper 9 g fresh garlic 10 g wild garlic (grind everything using an 8 mm plate) 90 ml cold water Pork casings, size 28/30 Preparation Process...

Hello everyone! My journey with smoking began a few years ago. I am a passionate advocate of traditional smoking in a cedar wood smoker, using low temperatures of up to 70°C and dry smoke to achieve the best results. I look forward to discovering new ideas and flavors here.