Poultry (duck or goose) prepared according to this recipe has a high taste and is stored for a long period. It can be served to the festive table without additional processing. Such delicious smoked poultry meat is also used to prepare all kinds of salads, canapes and sandwiches.
Remove small feathers and skeletons from a gutted bird, rinse thoroughly, dry with a towel and rub with salt. We put the prepared carcasses in a deep container, cover and place in the cold.
After 3-4 days, we prepare the filling for the carcasses. For filling you will need:
- water 1 l;
- salt 100 g;
- sugar 10 g;
- cinnamon and cloves 0.5 g each;
- laurel leaf 0.2 g;
- allspice 0.3 g.
All data are for 1 kg of prepared goose or duck. We add all the ingredients to water, after dissolving salt and sugar in it, and bring the resulting solution to a boil. Pour the cooled brine over the bird so that it is completely covered with liquid, and the salt is completely dissolved. In this form, the bird is left in the cold. After 2-3 days, we take the bird out of the brine and hang it so that the excess liquid disappears for 3-4 hours.
How to smoke a duck (goose) hot.
Next, we heat the smokehouse to 70-80 degrees and place the prepared carcasses in it for 12-15 hours for smoking. During smoking, the temperature is gradually lowered and maintained at 50 or 60 degrees. After the end of smoking, we take out the bird and taste its readiness. If necessary, smoking is continued for some time.
Ready-made hot-smoked poultry is immediately taken out into the cold, where it is better to keep it hanging for about six months, but it is better not to exceed this saving term.
And in this video, the YouTube user "Let's Cook!" shows how to cook hot smoked poultry from the comfort of your kitchen. True, the bird is not cooked entirely, but in pieces.
