Dakota test drive


What can people who love good meat do at night? Of course they cook! ☺️

I share my impressions of the next Dakota testdrive. Denis Bystrov came to visit us this week and we tested smokehouse and meat: brisket, ribs and pork neck. For 17-18 hours at an ambient temperature of minus 13-15 degrees there was an exciting process with smoke and heat. How we all love. We used salt and pepper only.
Well done as a result. Delicious, tender, nice.
P.S. We didn’t use nitrite but we’ve got a “ring” ☺️



с выбором