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 and distillation. Methods, settings, stages and practical experience shared by users.
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Recipes Smoking
PAMEL Editorial Cold-Smoked Gouda
Smoked Gouda: a lightly chilled semi-hard cheese, delicate smoke, and cool maturation of flavor.
Recipes Smoking
PAMEL Editorial Herb-Smoked Carp
Carp in a simple brine with dill and bay leaf, followed by final cooking.
Recipes Smoking
PAMEL Editorial Hot-Smoked Salmon
Salmon with dill and delicate smoke, with a final measurement of the fillet temperature.
Recipes Smoking
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.
Recipes Smoking
PAMEL Editorial Smoked and Poached Pork Loin
Boneless pork loin with a herb brine, dried and smoked before poaching.
Recipes Smoking
PAMEL Editorial Pork Ham, Dry-Cured
A classic ham with juniper, garlic, and marjoram; mandatory heat treatment after smoking.
Recipes Smoking
PAMEL Editorial Juniper Sausage
Distinctive juniper and garlic aroma, together with the traditional texture of more coarsely minced meat.
Recipes Smoking
PAMEL Editorial Home-Smoked Parboiled Sausage
Smoked sausage made from pork shoulder and ham, with garlic and marjoram.