The smoked game can be prepared in house conditions. Even after smoking this food doesn't lose the useful qualities, properties and vitamins. Also it differs in long storage from 2 to 3 weeks. Meat turns out gentle and fragrant.
It is required to you
- - carcass of chicken, duck or goose;
- - 1 liter of water;
- - 300 g of salt.
Instruction
1. For smoking select less fat carcasses of chicken, a duck or goose. Before smoking previously salt a bird - small within 4 days, and large 5-6 days in a brine: on 1 l of water of 300 g of salt. Wash out the salted carcasses in water, dry dry fabric and you will hang out in a shadow on a draft in dry weather for 5-6 hours, and in cloudy (at high humidity of air) - up to two days. For the best drying insert struts from sticks into a section.
2. The dried and dried carcasses can be smoked in the cold or hot way. Duration of cold smoking is 4-6 hours in the camera 700 mm high. Hot smoking is conducted in the camera 350 mm high within 3.5-4.5 hours. In the course of smoking of a carcass it is necessary to overturn not less than two times, changing situation for uniform smoking.
3. Chicken ham prepare already cooked smoked: prepared ham burn on naked flame, then lower in the boiling, strongly salted water (2 tablespoons with salt top by 1 l of water) for 20-30 minutes, after it boiled ham dry, slightly dry on a draft 2-3 hours and you smoke in the hot way till 3 o'clock. Such ham are stored in the fridge up to two weeks.