Secrets of the domestic smoking
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"Before smoking there is a lard, meat and byproducts salt necessarily.For pickling of lard, as a rule, use dry ambassador, and for hams, shoulder-blades, корейки and brisket - and dry, and wet.For salting of meat and lard sometimes apply spicy ambassador: to salting mixture add a laurel sheet, sweet-scented or black pepper by a pea, ripe berries of juniper, coriander, cumin and cleared chives".
The text of the book was translated from the original language using an artificial intelligence program. For the most part, the translation of the text is of very high quality, but in some cases, due to the imperfection of the technology, there may be incorrect phrase translations in the text, as well as single words and expressions may not be translated.
BK/21548880/UA
Data sheet
- Language
- Ukrainian
- Age
- 12
- Release date
- 2016
Products from this category:
"Before smoking there is a lard, meat and byproducts salt necessarily.For pickling of lard, as a rule, use dry ambassador, and for hams, shoulder-blades, корейки and гр...