Smoking is a laborious and lengthy process. So, relatively fast hot smoking requires at least 6-8 hours, and cold smoking is carried out within several days. In addition, you need to prepare a smoking device, a smokehouse, and stock up on shavings and firewood. But creating a culinary masterpiece like a juniper berry duck that smells of aromatic smoke is worth the effort and time.
It is necessary
-
- For a simple smokehouse:
- galvanized bucket with a lid;
- alder shavings
- rowan
- pears
- apple trees
- plums;
- lattice on legs;
- alder firewood
- rowan
- pears
- apple trees
- plums.
- For hot smoked duck:
- 1 duck;
- garlic;
- 2 onion heads;
- 50-100 g of salt;
- 10 g sugar;
- 1 tsp ground cloves;
- 1 tsp ground cinnamon;
- 0.5 tsp ground allspice;
- 3-4 bay leaves.
- For smoked duck with juniper berry:
- 1 small duck;
- 100-150 g of garlic;
- ground allspice;
- ground black pepper;
- 1 tsp salt;
- 1 tsp sugar;
- ¼ tsp citric acid;
- 3-4 dried juniper berries.
- For smoked duck:
- lean meat duck;
- salt (30 g per kg of poultry);
- saltpeter (1 pinch per kg of poultry);
- spices (to taste).
Instructions
Step 1
Simple smokehouse Take a galvanized bucket, put a layer of sawdust or shavings 1-2 centimeters thick on the bottom. Place a grate in the bucket, put the prepared bird on the grate, cover the bucket with a lid, make a fire under the grate. Do not open the lid while smoking.
Step 2
Hot smoked duck Pinch, wash, gut, remove small feathers, cut off legs, neck and wings to the first knuckle. Wash the bird very thoroughly. Rub with salt, put in a deep bowl, keep in the cold for 2-3 days.
Step 3
Pour 1 liter of water into a saucepan for 1 kg of poultry. Pour salt, cloves, cinnamon, allspice, bay leaf and sugar into the water, bring to a boil, remove from heat and cool in a sealed container so that the spice smell does not disappear.
Step 4
Pour this broth over the duck to cover it by 1-2 centimeters, stir, check that the salt dissolves. Place in a cold room for 2 days. Remove the duck from the brine, hang in a dry place at room temperature, wait for the bird to dry. Smoke duck for 4-5 hours at 70-80 ° С, then another 5-6 hours at 50-60 ° С.
Step 5
Smoked duck with juniper berry Cut the duck in the middle of the breast, mix salt, peppers, sugar, juniper berries, citric acid, squeeze the garlic over the spices. Rub the duck inside and out with this mixture, place in a bowl, press down with a load and marinate for 2 days in the cold. Rinse and dry the carcass, then smoke with alder branches in cold smoke for 2 days.
Step 6
Pinch, gut the carcass, cut off the wings to the first joint, paws and neck. Wash the bird, cut along the back, separate the meat from the bones, remove the bones. Place in a deep bowl, sprinkle with salt, saltpeter, spices, keep in the cold for 2 days.
Step 7
Roll the carcass very tightly with the skin outward, tie it with twine, rub with salt and spices, wrap in cheesecloth and hang in a cold room for another 2-3 days. Smoke with cold smoke for 2-3 days.
