Smoked game can be cooked at home. Even after smoking, this food does not lose its useful qualities, properties and vitamins. It also has a long shelf life of 2 to 3 weeks. The meat is tender and aromatic.
It is necessary
- - the carcass of a chicken, duck or goose;
- - 1 liter of water;
- - 300 g of salt.
Instructions
Step 1
Select less fatty chicken, duck or goose for smoking. Before smoking, salt the bird beforehand - small for 4 days, and large for 5-6 days in brine: for 1 liter of water, 300 g of salt. Rinse salted carcasses in water, dry with a dry cloth and hang out in the shade in a draft in dry weather for 5-6 hours, and in cloudy (with high humidity) - up to two days. For better drying, insert stick spacers into the cut.
Step 2
Dried and dried carcasses can be smoked cold or hot. Duration of cold smoking is 4-6 hours in a chamber 700 mm high. Hot smoking is carried out in a 350 mm high chamber for 3, 5-4, 5 hours. In the process of smoking, the carcasses must be turned over at least twice, changing the position for even smoking.
Step 3
Cook the chicken legs already boiled and smoked: burn the prepared legs over an open fire, then lower them in boiling, highly salted water (2 tablespoons with top salt per 1 liter of water) for 20-30 minutes, then dry the boiled legs, wither in a draft 2-3 hours and smoke hot for up to 3 hours. These legs are kept in the refrigerator for up to two weeks.
