2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Smoked chicken has a great taste and a very pleasant aroma. The process of smoking and storing smoked chicken includes E's and preservatives. Therefore, it is best to make your own smoked chicken at home.
The first thing you need to do before moving on to the process of smoking meat is to salt it well. Salting is done with sea salt. Arrange the meat in a large bowl and cover with a thick layer of sea salt. The container must be tilted so that the collected liquid can drain away.
The salt will gradually withdraw the liquid from the chicken and it will reduce its volume. If the amount of meat is large, you may need to change the salt several times. You will find that you need to change the salt when it is colored. In cases where the meat is 1 chicken, it is enough for the meat to stand under the salt for two days.
When the required time has elapsed, the meat is cleaned of salt and washed well. The water is then allowed to drain and dried. The salt that is absorbed into the meat is enough to make it salty and tasty. If you wish, you can rub the meat with different spices to your liking.
Smoking chicken is a long process. Load up with patience, because the result is worth it. This process is performed in specially prepared premises. Carefully choose the room. It must be closed well, otherwise the smoke will come out and the meat will not smoke well.
The pieces of meat for smoking are arranged at a distance from each other and hung on a high place. The goal is to keep them away from the oven and hot air. The meat should be dried in cold smoke to dry naturally.
It is good that the air temperature is from 20 to 25 degrees. The stronger you want the taste of the meat, the longer the smoking process takes. The meat is usually smoked for seven days, but you can extend the period to ten days.
In order for the smoke to be good, the wood must be dry. When you light the fire in the oven, be careful not to make it too strong. In case you miss the moment and the fire burns a lot, do not water it, but just lightly spray it with water. You can achieve the same result by turning a piece of wood in the stove. This will stop the flames and leave only the smoke that you actually need to smoke the meat.
When you have finished smoking the meat, leave it to hang in a cool place for about three to six months, depending on the size of the pieces.
When you dry chicken, it becomes drier and firmer. Therefore, cut into thin pieces before eating.
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