Recipes Smoking
PAMEL Editorial Smoked Chicken Thighs
Thighs in an aromatic spiced brine, smoked with fruitwood smoke and obligatorily brought to a safe temperature.
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Recipes Smoking
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PAMEL Editorial Herb-Smoked Carp
Carp in a simple brine with dill and bay leaf, followed by final cooking.
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PAMEL Editorial Hot-Smoked Salmon
Salmon with dill and delicate smoke, with a final measurement of the fillet temperature.
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PAMEL Editorial Smoked trout with dill
Trout in an herb brine, smoked with warm smoke and finished in the oven.
Recipes Smoking
PAMEL Editorial Herb-Smoked Bacon
Dry-cured bacon with garlic and marjoram, then exposed to smoke and additional cooking.
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ExploreRecipe of the month100 PLNCommunity rules ↗
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Recipe 25–40 PLN
Implemented idea — total 150 PLN
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