1kgの肉が約2時間の燻煙加熱でベーコンにでき上がる。今まで手づくりしてきた燻製窯と違ってガラス蓋なので中の燻煙状態がよく分かるのが非常に便利だ。
今までのベーコンはザラメ砂糖を使って色付けしていたので、でき上がりはかなりタール色の濃いベーコンだったが、標準に添付されているウッドチップの粉末だけで砂糖を使わないのでとても品のあるスタイリッシュなベーコンができ上がる。
塩漬け〜塩抜き〜脱水シートで乾燥の仕込みに3ヶ月以上も時間をかけただけあって、でき上がりは極上の味！(hide)
Holiday after a long time. The challenge to the bacon making using the meat three pieces of pig Unpack summarizes the multi-smokers Germany ROSLE that had been ordered, which had arrived at the home, was supposed to remain began charged in May during summer vacation before.
1kg of meat is completed in bacon with smoke heating for about 2 hours. It's very convenient smoke state of the contents is only becomes apparent well because glass lid unlike smoked kiln that has been handmade until now.
Since had been colored using the coarse sugar bacon until now, finished was a bacon dark tar color considerably, stylish with a goods Very does not use sugar in only powder of wood chips that are attached to standard bacon, such is completed.
The There is only multiplied by the time more than three months in charge of the dry salted with salt ~ without dehydration sheet, finished the exquisite taste of! (hide)
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