Salting, smoking and drying poultry meat, preparation, installation of a field smokehouse, storage of the finished product.

To pickle poultry meat, it is plucked dry and in no case is scalded and scorched. Through a large incision along the abdomen of the bird, it is carefully gutted. At the same time, blood clots are removed. Do not wash the bird with water. 

Salting, smoking and drying poultry meat, preparation, installation of a field smokehouse, storage of the finished product.

Then the bird’s head and legs are cut off, and the respiratory throat and goiter are removed. During operation, it is necessary to drive away flies that can spoil completely fresh meat with their larvae in a very short time. Further, the peeled bird carcasses are rubbed abundantly with salt and water from the outside and inside..

To give a special taste and piquancy to poultry, add 2% saltpeter and a little crushed pepper to the salt. In addition, you can put juniper berries (at the rate of 1 g per 1 kg) and bay leaf. The addition of 15-20 g of granulated sugar for every 10 kg of poultry gives the meat good taste and softness..

A barrel or keg intended for salting poultry meat must be free from leaks and odors. Salt is poured into the bottom and a bird is laid in rows, sprinkling each row with salt. The denser the carcasses are laid, the better. Total salt is taken from 5 to 7 kg per 100 kg of cleaned and salted poultry.

In a day or two, when the game in the barrel settles somewhat under its own weight, oppression weighing about 2-3 kg for every 10 kg of poultry meat is put on it. On the fourth or fifth day, the barrel is filled to the top in the same way with salted game from other dishes. Then it is clogged up in the mornings and lubricated. Keep such a barrel in a cool place. Occasionally (once every ten days) turn from one bottom to another.

Smoking poultry.

The game salted in the described way is first kept in a barrel (after it is closed) for 3-4 days. Then take out. Rinse thoroughly in water and hang out for drying in the wind under a canopy for 1-2 days. After that, the game is placed in a smokehouse. Hanging carcasses of birds by the necks.

As fuel for smoking, raw straw, needles, juniper, rotten leaves, fallen leaves, etc. are used. To increase the amount of smoke, fuel is sprinkled on top with damp sawdust or simply wetted. Smoked times and the desired degree of heat are determined during operation.

It is necessary to ensure that the game does not burn. Small duck (teal, shirokonoski) smoked for 1.5 hours. Mallard – 3.5-4 hours, and large game (goose) – up to 5 hours. Smoked game, while it is hot, cleaned of soot and soot. Allow a day or two to cool in a cool room. Then, for storage, they are stacked in boxes in rows, shifting with clean straw.

You can arrange a smokehouse for poultry in a Russian stove. If there is not much game, it can be suspended inside the chimney, keeping a small fire that gives a lot of smoke in the stove. You can make a field smokehouse by digging a hole on the slope, which makes it easy to make a firebox on the side. A pit is covered from above with an old barrel, in which game is suspended.

Smokehouse for poultry in a Russian oven.

Salting, smoking and drying poultry meat, preparation, installation of a field smokehouse, storage of the finished product.

Smokehouse for poultry on the slope of a ravine or hill.

Salting, smoking and drying poultry meat, preparation, installation of a field smokehouse, storage of the finished product.

Drying poultry meat.

You can dry all types of game, but best of all – low-fat bird. Carcasses rich in fats do not dry well and acquire a characteristic unpleasant taste, and if you increase the heat, then the fat is heated.

Fresh bird is plucked (you can pre-sprinkle it with boiling water), gutted and washed thoroughly. Then, in the fleshy parts of the carcass, deep cuts to the bone are made. Then the bird is dipped for 2-3 minutes in a boiling salt solution of such a strength that the raw potato thrown there does not sink.

After this operation, the bird is suspended for drying in the wind in the open air (avoid rain!) For two to three days, depending on the weather. Drying ends in the Russian stove, where the game is set for 10-12 hours. The result is a product, of course, far from of such high quality as smoked game, but its preparation is much easier.

In addition, dried game is extremely light and therefore indispensable for long-distance hunting exits, when every extra kilogram of cargo on the hunter’s shoulders becomes a burden. It is best to store dried game in canvas bags suspended from the ceiling. You can make a good soup out of it, greatly boiling it. Or just eat like crackers.

Based on the materials of the book “Fishing tackle and do-it-yourself hunting equipment. Production and repair “.
Storozhev Konstantin.

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