Category: P10 Specific

These recipes are to use specifically with our new P10 Hot Smoker. If you'd like to download them please click here (PC only).

P10 Smoked Duck Breast

2 Duck Breast Brine: 1L Water 25.5g Salt 25.5g Brown Sugar + any aromatics of your...

1 Whole Pheasant Brine: 2L Water 54.1g Salt 54.1g Brown Sugar + any aromatics of your...

2 Fillets Salmon Dry Brine: 50g Salt 50g Brown Sugar This dry brine recipe has been made for 2...

2 Fillets Haddock Brine: 1L Water 50g Salt 50g Brown Sugar + any aromatics of your choosing....