EN - Let's smoke pork belly.
CZ - Vyudíme si vepřový bůček.
Cut the meat into strips, salt and pour water.
Nakrájíme si maso na proužky,osolíme a zalijeme vodou.
Let the loaded meat lie in the cold for a week. Be careful not to get any dirt on the meat, it is better to change the water every 2 days.
Naložené maso necháme týden ležet v chladnu. Pozor ať se vám k masu nedostanou nečistoty, raději každé 2 dny vyměňte vodu.
After the past week, we are preparing fireplaces and fruit trees. I always smoke with cherry wood.
Po uplynulém týdnu nachystáme topeniště a ovocné dřeviny. Já vždy udím višnovým dřevem.
Insert the meat on hooks and in the smokehouse, which is preheated to 50 ° C, and you try to maintain this temperature while the meat is in the smokehouse.
Napíchněte maso na háčky a do udírny která je předehřátá na 50°C a tuhle teplotu se snažte udržet po dobu co je maso v udírně.
After about 8 hours we are done.
Po asi 8 hodinách máme hotovo.
I Wish you good Taste.
Přeji dobrou chuť.
Dear @ojirik, we need your help!
The Hivebuzz proposal already got important support from the community. However, it lost its funding a few days ago and only needs a few more HP to get funded again.
May we ask you to support it so our team can continue its work this year?
You can do it on Peakd, ecency,
https://peakd.com/me/proposals/199
Your support would be really helpful and you could make a difference.
Thank you!
Dobrou chuť
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