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Räuchern & Pökeln - Schinken Roh
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Je Kg Fleisch, | |
30g | Nitritpökelsalz |
5g | Pfeffer |
3g | Puderzucker |
5g | Gewürze,, (Knoblauch, Lorbeer, Wachholder, Koriander) |
14 Tage Trockenpökeln, 10 Tage bei einer 10% Salzlage Nasspökeln, 3 Tage Durchbrennen, 10 Std. Wässern, 4-5 mal Rauchen.
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