@@bezodbioru My Dear, do you have schools in Poland where some one can leard smoking Meat and Fish? or Charcutery? Polish Language is a night mare for me.
We don't have schools where people can learn how to smoke meat for example. This is some kind of hobby, but we have "highschools" where students are future bakers, chefs or confectioners.
@@bezodbioru Thank you very much my friend. When I was in Bruxelles I found a market a special one called Abattoire where smoked meat and Fish is sold and in this market I found there alot of Polish people selling smoked foods. Any way, I thank you very much for your replay and information. bye.
Dobry przekaz, fajny film👍
Panowie super filmik sery możecie dodatkowo zrobić w przyprawach
I to jest normalne wędzenie 😊
Na filmie wkradł się mały błąd, który został sprostowany w opisie. Sery jak i części kurczaka moczymy w solance przez 1 dobę.
jaką maks temperature da się uzyskać w takiej wedzarce ?
Szynki, baleron ,boczki około 7 dni , a napisz ile czasu i w jakiej solance (procent) trzymasz piersi i udka.
Szkoda że góra jest metalowa bo się skrapla ale tak to super
Suszenie w temperaturze pokojowej kolego o czym ty mówisz
Is this hot or cold smoking? some one can help please?
This is hot smoking
5 hours - 55 Celsius
@@bezodbioru Thank you very much my friend.
@@bezodbioru My Dear, do you have schools in Poland where some one can leard smoking Meat and Fish? or Charcutery? Polish Language is a night mare for me.
We don't have schools where people can learn how to smoke meat for example. This is some kind of hobby, but we have "highschools" where students are future bakers, chefs or confectioners.
@@bezodbioru Thank you very much my friend. When I was in Bruxelles I found a market a special one called Abattoire where smoked meat and Fish is sold and in this market I found there alot of Polish people selling smoked foods. Any way, I thank you very much for your replay and information. bye.