段ボール箱で燻製
先週、コンフィを造って、余った鴨肉を塩漬をして冷蔵庫で一晩寝かせ
ピクルス液に漬け冷蔵庫で5日、4時間かけ流水で塩抜き
そして今日、段ボールに少しだけ細工をした燻煙機、4時間ほど燻製
ピクルス液に漬け冷蔵庫で5日、4時間かけ流水で塩抜き
そして今日、段ボールに少しだけ細工をした燻煙機、4時間ほど燻製
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Posted at 2015-04-02 23:51
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Posted at 2015-04-03 01:07
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Posted at 2015-04-06 16:03
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Posted at 2015-04-03 01:22
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Posted at 2015-04-06 16:05
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Posted at 2015-04-03 07:46
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Posted at 2015-04-06 16:08
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