P10 Smoked Duck Breast
2 Duck Breast Brine: 1L Water 25.5g Salt 25.5g Brown Sugar + any aromatics of your...
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These recipes are to use specifically with our new P10 Hot Smoker. If you'd like to download them please click here (PC only).
by Dan Shahin | Feb 14, 2020 | Game, Game, Hot Smoking, P10 Specific, Recipes | 0 |
2 Duck Breast Brine: 1L Water 25.5g Salt 25.5g Brown Sugar + any aromatics of your...
Read Moreby Dan Shahin | Feb 14, 2020 | Game, Game, Hot Smoking, P10 Specific, Recipes, Uncategorised | 0 |
1 Whole Pheasant Brine: 2L Water 54.1g Salt 54.1g Brown Sugar + any aromatics of your...
Read Moreby Dan Shahin | Feb 14, 2020 | Fish, Hot Smoking, Hot Smoking, P10 Specific, Recipes, Salmon, Salmon, Seafood | 0 |
2 Fillets Salmon Dry Brine: 50g Salt 50g Brown Sugar This dry brine recipe has been made for 2...
Read Moreby Dan Shahin | Feb 14, 2020 | Fish, Hot Smoking, Hot Smoking, P10 Specific, Recipes, Seafood | 0 |
2 Fillets Haddock Brine: 1L Water 50g Salt 50g Brown Sugar + any aromatics of your choosing....
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