The question of how to smoke a rabbit often arises among those people who independently breed these animals. But city dwellers can also treat themselves to delicious meat, useful at any age.
It is necessary
-
- smokehouse;
- rabbit carcass;
- salt;
- water;
- pepper;
- garlic;
- sawdust.
Instructions
Step 1
The carcass of an animal purchased in the store can be used immediately, since it is initially freed from the skin and entrails. Soak the rabbit carcass in a brine consisting of 2 liters of water and 4 tablespoons of salt. It should lie in it for at least 12 hours so that the meat is evenly salted from all sides.
Step 2
Remove the rabbit from the brine and hang it up to dry in the open air for another couple of hours so that excess salt can drain off. To do this, you can attach the carcass to a hook and hook it over the bathtub on a rope designed for drying clothes.
Step 3
After two hours, rub the rabbit with pepper, runny smoke, and finely chopped garlic. The spices will make the smoked rabbit more flavorful.
Step 4
As a smokehouse, you can use ready-made units offered in sports stores, or any thick-walled dishes of sufficient volume.
Step 5
Place a layer of sawdust a few centimeters thick at the bottom of the pot. It is best to use shavings from fruit trees to add flavor to the meat.
Step 6
Place a wire rack on top of the sawdust and place the rabbit carcass on it. To prevent it from burning, grease the grate with vegetable oil. The smokehouse must necessarily be closed from above, the denser the better. Some people use medical bixes for smoking to sterilize instruments.
Step 7
Place the smoker on a gas or electric stove for 2–2.5 hours. After waiting for the smokehouse to cool down, you can taste the meat to the degree of readiness.
