Recipes Distillation
PAMEL Editorial Botanical gin — 15 l batch at 30% ABV
Juniper profile from the botanical basket. Calculated dilution of the neutral base and specific quantity of the botanical mixture.
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Recipes.
Smoking and distillation. Methods, settings, stages and practical experience shared by users.
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Recipes Distillation
PAMEL Editorial Malt distillate — barley extract 20 l
Malt base for aging on oak, prepared from unhopped extract. Proportions for 20 liters of wash.
Recipes Distillation
PAMEL Editorial Apple distillate — fruit mash 20 l
Apples with a light addition of dextrose. The recipe includes fruit preparation, fermentation, clarification, and profile PRD5.
Recipes Distillation
PAMEL Editorial Rum from molasses — set 25 l
A distinctive molasses wash for aromatic distillation. Complete proportions, fermentation and oak finishing.
Recipes Distillation
PAMEL Editorial Neutral distillate — sugar wash 25 l
A pure sugar base: preparation of 25 liters of wash, fermentation, clarification and rectification with PRD5.
Recipes Smoking
PAMEL Editorial Smoked Chicken Thighs
Thighs in an aromatic spiced brine, smoked with fruitwood smoke and obligatorily brought to a safe temperature.
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.