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Smoking salt Balzer
Dataark
| Beskrivelse | Delicious smoking salts perfect for trout and eel. To use, dissolve the contents in 6 - 8 liters of water to taste. If heating the marinade, let it cool before adding the fish. Marinate for 10 - 12 hours, rinse briefly in cold water, dry, and the fish is ready for smoking. |
| Vekt (g) | 450 |
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