Smoking of products has been known for a long time. The meat was subjected to long-term treatment with wood smoke to create an antioxidant effect and suppress the growth of harmful bacteria. Today, smoking is used to give meat a delicate aroma and taste. Chicken is very popular among smoked meat lovers, which can be smoked on their own at home.
It is necessary
hen; - smoking apparatus; - spices; - salt; - water; - lemon; - bran
Instructions
Step 1
There are two ways to smoke chicken: cold and hot. Cold smoked chicken is suspended from the smoke of a smoldering fire. This process takes place at a temperature of about 30 ° C for several days. During hot smoking, the chicken is processed with smoke from coals at a temperature of 90-150 ° C for several hours. This makes the meat softer.
Step 2
Before placing the carcass in the smoker, clean it from the entrails and rinse thoroughly. Then cut in half and beat well with an ax or other heavy blunt object between two cutting boards. This will soften the joints and large bones of the chicken.
Step 3
Prepare the brine. Heat the water by adding a glass of salt, garlic, bay leaf, sugar, black pepper and vinegar and other ingredients specified in the recipe to a liter of water. Place the chicken in a deep container and cover with brine. Leave it on for two days.
Step 4
After taking out the chicken after the specified period, make deep cuts in the carcass, stuff them with garlic and bacon. Then hang the bird to hang it slightly, then send it to the smokehouse.
Step 5
If the chicken is young, you can use another pretreatment method instead of such a long marinating. Rub the chicken liberally with spices and salt and place in a plastic bag for two hours. Then remove from the bag and hang the carcass in the air to dry a little. Then place the poultry in the smoker, place the pan to drain off excess fat and smoke for 40 minutes on high heat. Remove the skin from the finished chicken, which has absorbed wood fumes during smoking and acquired bitterness.
Step 6
For cold smoking, use a large breed of young poultry. A half-year-old broiler will work well. Cut the washed carcass into two parts, rub with lemon and place under oppression for two days. Dip the chicken in the pepper and bran mixture before smoking. Smoke at 30 degrees for 7-10 days.
