Chicken legs meat belongs to valuable food products, since it contains complete proteins and minerals necessary for the human body. Failure to comply with the relevant requirements for the processing and storage of poultry meat can cause poisoning, therefore, of the various methods of preserving meat at home, smoking takes a special place.
It is necessary
-
- chicken legs;
- smokehouse;
- alder sawdust;
- spice.
Instructions
Step 1
Smoking gives the chicken legs a specific, spicy taste. Initially, smoking of foods was used to increase shelf life. There are two ways of smoking chicken legs - hot and cold. It is better to smoke legs when slowly smoldering firewood or sawdust from fruit trees. Well suited from forest alder trees. Before starting the smoking process, prepare the wood on which you are going to smoke the meat. Pick up small alder branches in the forest that are ideal for hot smoking. If there are no alder trees nearby, buy alder or fruit tree sawdust at the store.
Step 2
In advance, before smoking, rinse the chicken seasoning, grate the poultry meat. In terms of the number, take as many legs as are included in your smokehouse. After salting the meat, put it in the refrigerator for 5-6 hours. After the legs are salted, remove them from the refrigerator and dry them with a towel. Place the meat to dry.
Step 3
Light a fire. Choose dry birch wood for a good fire. Oak branches are ideal. Place alder branches or sawdust on the bottom of the smokehouse. Place the legs on the wire rack so that they do not come into contact with each other. Place the chicken rack inside the smoker and close the lid.
Step 4
Put the smoker on the fire. Keep the heat on medium to smoke the thighs. Ten minutes after the start of the smoking process, remove the smokehouse from the heat, and open the lid for 2-3 seconds. This will make it possible to remove bitterness from ready-made chicken legs. Close the lid again and keep the smokehouse on fire for 30-40 minutes. To determine if smoked legs are done, remove the smoker from the heat and check with a fork to see if the meat is smoked. In this case, there should be no blood, and the juice secreted by the chicken meat should be transparent. After that, you can remove the smokehouse from the heat and take out the smoked legs.
