Smoking - process labor-consuming and long. So, rather fast hot smoking demands not less than 6-8 hours, and cold smoking is made within several days. Besides, it is necessary to prepare the device for smoking, the smoking shed and to stock up with shavings and firewood. But creation of a culinary masterpiece, such as duck with juniper berries smelling of a fragrant smoke is worth of work and time.
It is required to you
- For the simple smoking shed:
- galvanized bucket with a cover;
- alder shavings
- rowans
- pears
- apple-trees
- plums;
- lattice on legs;
- firewood from an alder
- rowans
- pears
- apple-trees
- For a smoke-cured duck:
- 1 duck;
- garlic;
- 2 onions;
- 50-100 g of salt;
- 10 g of sugar;
- 1 h l of ground cloves;
- 1 h l of ground cinnamon;
- 5 Part l of ground allspice;
- 3-4 bay leaves.
- For a smoked duck with juniper berry:
- 1 small duck;
- 100-150 g of garlic;
- ground allspice;
- ground black pepper;
- 1 h l of salt;
- 1 h l of sugar;
- ¼ h l of citric acid;
- 3-4 dried juniper berries.
- For a smoked duck:
- nonfat duck of a meat breed;
- salt (30 g on kg of a bird);
- saltpeter (1 pinch on kg of a bird);
- spicery (to taste).
Instruction
1. Simple you koptilnyavozmit a galvanized bucket, on a bottom fill a layer of a sawdust or shavings 1-2 centimeters thick. Establish a lattice in a bucket, put on a lattice the prepared bird, close a bucket a cover, make fire under a lattice. Don't open a cover in the course of smoking.
2. A duck hot to a kopcheniyaoshchipayta, wash out a duck, draw, remove small feathers, cut off paws, a neck and wings to the first joint. Wash up a bird very carefully. Rub with salt, put in deep ware, expose to cold 2-3 days.
3. Pour into a pan water at the rate of 1 l on 1 kg of a bird. Pour into water salt, a carnation, cinnamon, allspice, bay leaf and sugar, bring to the boil, remove from fire and cool in the closed ware that the smell of spices didn't disappear.
4. Fill in a duck with this broth to cover her on 1-2 centimeters, prevent, check that salt was dissolved. Put in a cold room for 2 days. Take out a duck from a brine, suspend in the dry room at the room temperature, wait until the bird dries. You smoke a duck of 4-5 hours at a temperature of 70-80 °C, then 5-6 more hours at 50-60 °C.
5. A smoked duck with juniper to a yagodoyrazrezhta a duck in the middle of a breast, mix salt, pepper, sugar, juniper berries, citric acid, squeeze out garlic on spice. Rub with this mix a duck from within and outside, put in ware, press down cargo and pickle 2 days in cold. Wash out and dry a carcass, then you smoke alder branches in a cold smoke within 2 days.
6. Oshchipayte, draw a carcass, cut off wings to the first joint, a paw and a neck. Wash up a bird, cut along a back, separate meat from bones, remove bones. Lay in deep ware, salt, saltpeter, spicery, sustain in cold 2 days.
7. Curtail a carcass skin outside very hardly, tie with a twine, rub with salt with spicery, inwrap in a gauze and suspend in a cold room for 2-3 days. You smoke a cold smoke of 2-3 days.