P10 Hot Smoked Salmon Fisch, Heißes Rauchen, P10 Spezifisch, Rezepte 2 Fillets Salmon Dry Brine: 50g Salt 50g Brown Sugar This dry brine recipe has been made for 2... Weiterlesen
P10 Smoked Whole Pheasant Heißes Rauchen, P10 Spezifisch, Rezepte, Wildfleisch 1 Whole Pheasant Brine: 2L Water 54.1g Salt 54.1g Brown Sugar + any aromatics of your... Weiterlesen
P10 Smoked Duck Breast Heißes Rauchen, P10 Spezifisch, Rezepte, Wildfleisch 2 Duck Breast Brine: 1L Water 25.5g Salt 25.5g Brown Sugar + any aromatics of your... Weiterlesen
P10 Hot Smoked Haddock Fisch, Heißes Rauchen, P10 Spezifisch, Rezepte 2 Fillets Haddock Brine: 1L Water 50g Salt 50g Brown Sugar + any aromatics of your choosing.... Weiterlesen