Cold smoked poultry, preparation, options and recipes for preparing smoked poultry.

For this method of smoking, it is necessary to select a healthy, young and low-fat bird. First, the bird should be cut, making an incision along the sternum, and then salted. In preparing the birds, they mainly use a dry ambassador. To do this, take 10–1 kg of salt, 15–20 g of sugar and ground black pepper per 10 kg of prepared carcasses. 

Cold smoked poultry, preparation, options and recipes for preparing smoked poultry.

Typically, the salting time of a medium-sized bird is 3-4 days, and large – up to 6 days. The readiness of meat for smoking is determined by pressure on the breast of the bird. If the meat is salted, a hole will remain in it. Salted carcasses are washed with water, worn around the neck and hung to dry in a cool place. In dry, cool weather, poultry is dried for 5-10 hours, and with high humidity – up to 2-3 days. Dried and slightly withered carcasses can be smoked. It is recommended to take small pieces for cold smoking – half carcasses or chicken legs, wings, fillets separately, and not a whole bird.

, cover with a circle of solid wood, put a load on top so that the meat is constantly in brine. Soak the meat in a cool place for 8 days. Then remove from brine, dry and smoke at low temperature for 8 days. When smoking in the fuel, you can add twigs or berries of juniper.

Smoked chicken recipe.

5 kg of chicken, 5 liters of water, 100 g of salt. Rinse chicken parts in cold water, wipe dry and dry in a well-ventilated place for 12 hours. Then pour the prepared brine, stand for 6-7 days. After that, hang in the shade in a well-ventilated place for 1 day. Wrap the chicken with two layers of gauze and smoke for 1-2 days. Remove cheesecloth, wipe chicken and hang to dry in a well-ventilated area for 24 hours.

Smoked Turkey Recipe with Garlic.

8 kg of turkey meat, 400 ml of water, 1 tbsp. l vinegar, 6 cloves of garlic, 6-7 leaves of black currant, 3-4 sprigs of rosemary, salt, ground black pepper to taste, bran. Cut the prepared bird in half along the breast, grate bran. Cook the marinade. Add salt, pepper, vinegar, currant leaves, sprigs of rosemary to boiling water, remove from heat, cool slightly, add chopped garlic. Pour the bird with a cooled marinade and leave it under oppression for 24–48 hours. After this, the carcass is smoked for 5-6 hours at a smoke temperature of 25-30 degrees. Then dry the finished bird in a cool, well-ventilated area..

Smoked goose recipe with spices.

10 kg of chopped goose, 300 g of salt, 2 tbsp. l chopped ascorbic acid, ground allspice or black pepper, coriander, nutmeg, caraway seeds, paprika to taste. Thoroughly rub the thoracic and femoral parts of the goose with a curing mixture. Put the meat in a container, put a wooden circle on top, squeeze it with oppression and stand for 2 days at a temperature of 16-18 degrees.

Then transfer the container to a cold place and hold the meat for 20 days, shifting the pieces from top to bottom every 2-3 days. After goose, remove, remove the flesh from the bones and dry. The goose pieces are wrapped in paper and tied with twine, applying turns about 10 cm later. Then turn the bundle over with the other end and lay twine turns in the gaps already made. Hang meat in a ventilated area for 24 hours, then accumulate another 24 hours at a smoke temperature of 25-30 degrees.

Smoked Chicken Recipe with Garlic and Juniper.

1 chicken (1.6–1.8 kg), 1 tsp. salt, 1/2 tsp sugar, 1/2 tsp chopped ascorbic acid, 18–20 cloves of garlic, 2-3 juniper berries, 1/2 tsp. ground allspice, 1/2 tsp. ground black pepper. Combine salt, sugar, acid, spices, chopped garlic and juniper berries. Cut the carcass of the chicken over the breast, grate it well inside and out with the prepared salting mixture, put it in a container, squeeze it with the yoke and keep it in a cool place for 2 days. After that, rinse the carcass well and dry thoroughly. Smoke a bird in cold smoke from smoldering alder branches at a temperature of 20 degrees for 48 hours.

Fast Smoked Chicken Recipe.

5 kg of chicken meat, 250 ml of water, 1/2 tbsp. l vinegar, 6-7 cloves of garlic, salt, ground black pepper to taste, bran. Cut the prepared bird in half along the breast, grate it with bran, pour the cooked marinade and leave it under oppression for 1-2 days. After this, the carcass is smoked for 5-6 hours at a smoke temperature of 25-30 degrees. Dry the finished chicken in a cool, dry room or in the air..

Based on materials from the book We procure poultry, meat, fish. Smoking, canning, drying, cooking sausages.
Kobets A.V..

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