Cooking hot smoking chicken at home. How to pick up a chicken before smoking

Recipe for smoking poultry meat with cold or hot way, then individual recipes

Preparation

When preparing for smoke, any bird is cleaned carefully and washed, removed the internalities and the remaining skin particles under the skin. Then the carcass is cut along the breast and deploy.

A carcass or part of it is placed between wooden dies and carefully beaten, paying special attention to the convex joints and bones.

Next, the bird is twisted for two to four days, so that the meat is ripe. If this is not done, then after smoking the bird will turn out to be tough. Maturation passes at 10 ° C, however the lower the temperature, the longer the meat is withstanding, and then it is immersed in marinade, prepared according to the following recipe: half a carcass take half the tablespoons of the cook salt, two cloves of fresh garlic and a laurel sheet, a pinch of cinnamon And several peas of fragrant black pepper, five juniper berries, half a spoon of ground ginger and sugar spoon (and any other spices, to taste). All this is added to warm boiled water, where the spoonful of acetic acid is poured. Salt and sugar dissolve in liquid, boiling the same marinade does not require.

It is important that the cooked solution is completely covered by carcasses, they will spend two days, for which pieces are important to shift several times. It will give a bird well to miss and impregnate in the aroma of spices. If smoked chicken carcasters are exposed to smoking, then before shipping to the chamber, they should be given through narrow cuts in the pulp in the pulp, they say with pieces of pork unsolved scuffs and garlic. In geese and ducks have enough fat, so they are not required to keep them.

Smoking (for a hot way)

Before starting smoking, the raw materials are leaving in suspended on drying

The process itself starts from the maximum heat so that the carcass was covered with a glossy crust. At the moment when the film from meat begins to move a little, we can assume that the bird is ready. The exception is only geese. They require longer smoking, since the process is hampered by an abundance of internal

fat, who needs time to flipping. But the chicken in the smoke chamber is better to pour the marinade so that in the end the finished smoked spirits did not get dry.

Smoking (for a cold way)

After drying, load the bird in the smoked smoking smoking. You need to smoke several days, once a day, the readiness of the chicken is best to check. (to identify readiness)

Chicken Cold Smoked

For chicken prepared by cold smoking, you will need:
Chicken (not fatty)
Brine for salting

Rezom recipe
For brine, any food neural salt is suitable.
Salt places at the rate of half a tablespoon on one chicken. It is important not to reduce the brine, otherwise, excess salt will worsen the taste of the product.
For taste and greater aroma, to taste, you can add, bay leaf, garlic, black pepper, juniper berries, caritsa.
For a more saturated color of smoked, you need to add crushed ascorbic acid (at the rate of half a teaspoon on the carcass).
The brine is also added sugar, in the amount of one teaspoon it will be quite enough.
We mix all the ingredients of brine in boiled Water room temperature. Put a carcass of chicken into a cooked solution, it must completely close it. In the middle chicken, hold in brine of about two days (to understand that the chicken can be taken, it is necessary to cut it with a knife to the bone, should not be blood), but it is possible, and a longer period, if necessary. It is important that the bird would be evenly agreed, for this it is necessary to periodically turn it out.
For cold smoking, chicken should be divided into two or more parts.
After the chicken is removed from the brine, it should be dried. For this, any cool place will suit where the circulation of cool air will be.
Smoking chicken
After drying, load the bird in the smoking dull smoking smoking. It is necessary to smoke 1-3 days as needed, once a day the readiness of the chicken needs to be checked. (depends on the size of pieces of meat)
After smoking, we suspend in a ventilated room where the meat comes.
We wish you, and your loved ones nice appetite!

Chicken with apples

Structure:
Chickens - 5 kg;
Apples - 100 g;
Carnation - 2 booton;
Cinnamon - 1 g;
Sugar - 25 g;
Salt - 300 g
Cooking:
Meat prepare, separated and washing every carcass. On the dorsal part to make a neat incision. Then mix salt, cinnamon and sugar, and grasp meat. Cut with thin slices apples.
Prepare dishes for the ambassador. Put chicken carcasses in it, moving them with apple slices.
Preparation of brine:
Boil 5 liters of water. When the water starts to boil, fall asleep in it cloves and salt, boil about 4 minutes. After that brine to merge into another dishes and cool.
Cold brine pour meat and apples. Cut the dishes, set the cargo from above. In brine, chicken carcasters should go about 3 to 4 hours. It is not necessary to endure meat into the cold room.
After 4 hours, the chicken is removed from the brine, slightly dry paper towels. Each carcass pull the twine and hang for smoking. Smoke better than a hot way.
Ready meat covers a beautiful reddish crust. After the end of smoking, the chicken need to be airproofed with room temperature, about 4 to 6 days.

Chicken wings, smoked with seasoning

Structure:
Chicken wings - 10 kg;
Fragrant pepper (peas) - 10 peas;
Carnation - 6 boutons;
Bay leaf - 2 - 3 leaves;
Sugar - 60 g;
Salt - 600 g
Cooking:
Rinse meat with flowing water, after which it is possible to dry towels and grasp the salt and sugar (160 g of salt).
Preparation of brine:
Boil 10 liters of water. As soon as the water boils, add carnation, pepper, bay leaf and salt residues to it. Boil 10 more - 15 minutes. Ready brine cool down, pre-filtered.
Cold brine to pour wings laid in the mixture. Top to install heavy cargo. Meat should be under a press of at least 5 hours.
After the chicken wings are sprayed enough, they need to be removed from the brine and bite with paper towels. Tighten the thread and hang for smoking. Smoke with a hot way until an appetizing reddish crust appears. Ready wings to venture at room temperature (about 4 to 5 days).

Chicken ham, smoked with juniper

Structure:
Chicken ham - 5 kg;
Juniper berries - 100 g;
Fragrant pepper - 3 skirts;
Carnation - 2 booton;
Bay sheet - 1 sheet;
Cinnamon (hammer) - 3 g;
Salt - 300 g;
Sugar - 25
Cooking:
Meat separated and rinsed under cold running water. Each ham is fine rubbed the fragrant mixture (salt, sugar and cinnamon). Folded pieces in dishes for the ambassador, add juniper berries.
Preparation of brine:
Boil 5 liters of water. When boiling, add salt, pepper, bay leaf and carnation. Boil after adding spices for another 5 minutes. Ready brine to notice.
Cold brine pour chicken chicken. Putting meat under the press, hold it so at least 3 hours.
Collible ham to remove from the brine, dry with paper towels. By pulling the twine and wrapped the paper, smoke with a hot way. The readiness of the meat will indicate the appearance of a reddish crust. After smoking, heating the chicken trees in a warm room, not less than 5 days.

Smoked chicken - a special delicacy for a festive table or a picnic in nature. You can cook marinade and smoke chicken meat yourself - it will be safer and cheaper than the store product. How to pick up a chicken before smoking, read in the article.

Universal recipe marinade

There is a universal way to pick up a chicken and for hot, and for cold smoking. Meat will be equally tasty and soft.

chicken weighing 1.5-2 kilograms;
four liters of water;
three tablespoons of large salts;
five large lobes of garlic;
two tablespoons of dried greenery (you can take any herbs: parsley, dill, basil, etc.);
half a spoon of cumin.

Wash and dry the carcass;
Waritt brine from the specified ingredients. So that it turns out more saturated, give fluids to leave ten minutes, lifting boiling to a minimum;
When the brine will cool, pour them meat to exhibit on the cold for two days (the refrigerator is suitable, cellar);
Remove meat, blot with paper towels surplus marinada and go to smoke.

Marinate chicken for hot smoked

There are two main ways of smoking meat in smoking: hot and cold. Hot smoking allows you to get a more gentle, soft dish. If a chicken is subjected to such smoke, it will be delicious juicy, literally melting in the mouth. Best for this method is suitable acetic marinade. How to pick up a smoking chicken in this way?

No special components will be required, with the exception of spices and spices. The number of ingredients is given for marination in the smokehouse of two chicken carcasses.

one and a half liters of water;
two tablespoons of 9% vinegar;
tea with a slide spoon of large salt;
half a sugar spoon;
one bay leaf;
to taste ground ginger, black, fragrant pepper, coriander (you can take a pinch of each spice);
garlic slicare;
twig of juniper or 3-4 odorless berries.

The norm of water must be drilled before boiling, add sugar, salt.
As soon as the water boils, throw spices, juniper, spices, pour vinegar. Give the brave to bump literally 1-2 minutes, remove from the fire.
While Marinade cools, prepare a chicken: remove feathers and fluff, rolling, wash, cut out fat from the ruin. How to make a chicken for smoking? So that the meat is softer, you can nourish a carcass on the part, although with a hot smoking method well-picking meat will be mild even in a solid chicken.
When the marinade will cool, the chicken needs to be put on the bottom of the salting pan, pour marinade. So that the meat is better impregnated with aromatic fluid, it is necessary to install the oppression, then send a chicken to a cool place. The recipe suggests a long period of marinency - four days.
The prepared carcass or part of the chicken is dry, hanging on a draft, and then cook in smokehouse.

How to marina chicken for cold smoking

Cold smoked chicken is obtained more dense, with a characteristic pattern of fibers on the cut. Such a product is stored longer than meat exposed to hot smoked, despite the fact that the marinade is preparing without vinegar.

Please note that this method of marinization is longer. Before sending meat to the smokehouse, it will have to shed in a dry mix, and then in the brine a few days. The number of embossed ingredients in the recipe is indicated by 2.5-3 kilograms of chicken meat.

1.6 kilograms of a large salt (half a package on a preliminary saline, the rest for the brine);
20 grams of ascorbic acid;
three tablespoons of white sugar (one on a preliminary saline, two on the brine);
tablespoon of black pepper peppers;
three laurel sheets;
nine liters of water for brine.

Prepared chicken meat to graze the norm of salt, sugar for dry salting, pour pepper by peas, shift the laurel sheet.
Put the chicken in a high pan, cover with a lid, remove in a cold place for two days.
Cook marinade by recipe from water, salt, sugar, ascorbic acid. Let the fluid boil, wait for the complete dissolution of the grains of sugar and salt.
Having cooled brine to pour chicken meat, leave marinated for another 10-11 days.
Remove the meat from the brine, wash with cold water, dry and dig on the shelf of the refrigerator 6-7 hours.
After, the dried gable meat is sent to the smoke, prepare before separation from a shiny tight corner carcass.

How to quickly pick up a smoking chicken

If there is no time for a long marination, you can use the recipe for honey marinade. The meat is quickly impregnated with sweet juice, which makes an excellent taste. One thing - this option is more suitable for hot smoking.

1/2 cup of honey;
two large lemon;
foundation of vegetable oil (especially delicious use mustard or linen);
three tablespoons of any spices, spices to taste;
three slices of garlic;
gross fragrant pepper, a mixture of bitter peppers (approximately a tablespoon).

Severe a carcass on pieces - wings, fences, back, breast.
From lemons to squeeze fresh juice (it should be about 100 ml).
These ingredients need to be pretty mixed and grasp each piece with a honey-spiced mixture.
Slices of meat folded into a plastic bag, remove the front of the refrigerator on the shelf.
In the morning meat, take out, clean from greenery, spices and send to the smokehouse.

Experienced smokers have a secret to which they resort to acute shortage of time. The chicken carcass before marination must be welded to half-year, protoubted on slow heat for about 20 minutes.

You can add salt, bulb, carrots, stewed parsley and dill into water.

After cooking, the carcass will go to the smokehouse, and the broth can be used to prepare sauces or light meals.

Profi-Skill Blog

Smoked chicken has become a traditional delicacy, available to any family. Its gentle and juicy meat serves as an excellent second dish or ingredient for salad, soup. You can cook this dish yourself, if you know a good recipe.

Before cooking the product of hot or cold smoking, it should be chopped. The ham and the wings are good and without a set of spices, but they will become even tastier with the seasonings. Important moment: for cooking you will need a special smokehouse. If it is not, you can use a metal bucket or pan with a lid.

How to prepare a chicken before smoking?

You need to buy fresh and large chicken. If you can, it is better to take home and not shop. For smoking, it is suitable for both a bird and a ham or a wing. The meat is needed to rinse under water and, if necessary, rolling. If feathers remained on it, they should be treated with a lighter. Only after that you can marry.

It is important not to store the chicken for too long in the refrigerator, but cook fresh, not frozen. It retains more useful substances, it turns out more juicy. But buy a bird with a skin of a bluette shade, slippery to the touch, with an unpleasant smell should not be. The old and spoiled chicken during a hot or cold smoking is unlikely to get high quality.

Marinade with ginger and coriander

Marine chicken can be chicken in different ways. This recipe is considered one of the best.

salt;
bay leaf - 4 pcs.;
sugar;
vinegar 3% - 2 tbsp. l.;
ginger, coriander, pepper, cinnamon;
garlic - 3 teeth;
juniper (berries) - 6 pcs.

In order to pick up the ham, wings or a whole chicken, you will need marinade for smoking chicken - about 3 liters. It is preparing as follows:

In boiling water, fall asleep salt, tablespoon of sugar and spices. Juniper berries need to crush and drop into the pan. You will also need to add vinegar and garlic. You need to cook all together for 5-10 minutes, then turn off the fire and cool.

Marinade on juniper berries

Bird must be placed in the marinade and on top of putting the neutrition, leaving about 3 days in the refrigerator. It is recommended to turn carcasses daily or pieces to get marinated better.

Brine for chicken

In such a brine, the chicken is boiled 10 minutes

The brine is preparing: water must be boiled in a saucepan, then put the cloves of garlic, laurel leaves, salt and other spices in it. Cooking follows no longer than 10 minutes. Marine the chicken is simple: in the container where it lies, the cooled brine is poured. After that, the meat should be covered with a lid and leave in the refrigerator at least one day. After that, the brine merges and the meat can be prepared in the smokehouse.

Marinade for poultry with ketchup

You can marine bird with ketchup if you want to get a more spicy taste. It is possible that smoking will be slightly acute, but it will not be worse. To prepare such a recipe, you will need olive oil, honey, dry mustard, wine and ketchup. All ingredients need to mix thoroughly.

The resulting mass is necessary to smear the chicken so that the marinade layer is from all sides. Meat Place in a closed container and put in the refrigeration chamber. Already after 6 hours it can be prepared in the smokehouse, and then serve on the table.

Marinade for chicken on kefir

Not news is that some people marinate meat in kefir. And soak in the dairy product, you can not only bird, but also pork, beef, lamb. It is very important to choose the right ingredients to not spoil the marinade. It is best to use the ready-made recipe that will definitely fail.

kefir - 400 ml;
sugar;
olive oil - 50 ml;
leaves fresh mint;
garlic - 2 teeth;
pepper and salt.

Marinade for smoking chicken is prepared as follows. The leaves of mint need to be smashed, to skip garlic through the press. The remaining ingredients mix so that a homogeneous mass is. Spices and salt should be added to taste.

Chicken should be placed in kefir mixed with other ingredients. Marinade must get on every piece of meat. Capacity with poultry meat is covered with a lid, now it should be put in the refrigerator for about 8 hours. After that, the meat can be used for cold or hot smoking. If everything is done correctly, it will turn out to be delicious.

Marinade for smoking chicken

To deliciously prepare meat, fish or bird, you must first pick up the product. In general, marinade performs 2 main functions: on the one hand it sates meat moisture, and on the other it gives smoked products a more rich taste. It is believed to marinate meat products before smoking follows at least 2 hours.

Usually in marinades for chicken, the following products are used: water, salt, wine, wine or balsamic vinegar, sugar, salt, garlic, vegetable oils, black fragrant pepper, ground black pepper, paprika, burning pepper, parsley, mint, lemon juice, mustard , Carnation, Olive Herbs, Celery, Coriander , Basil, dill.

Chemical fillers are very rarely used, such as food agriculture. In this case, only 2-3% of the substance from the total amount of salt is added.

Marinade for chicken cold smoked

For the preparation of 5 kg chicken, take: 30 g of ground pepper, 250 ml of water, a tablespoon of vinegar, 8 pieces of garlic, 0.5 tablespoon of salt.

Separate chicken carcasses along on 2 parts, rinse well and dry towels. Sattail salt carefully and leave for 30 minutes. After that, wash the towel again to get rid of surplus salts. Put the meat into the cooked marinade. Place something heavy on top. Marinate bird 4-8 hours. After that, dry it and smoke it with a cold way within 6 hours.

Of course, the easiest way to prepare marinades, having modern kitchen household appliances at hand.

Marinade for hot smoked chicken

For the preparation of the marinade you will need: 2 garlic slices, black ground pepper, 150 g kefir, 50 g of olive oil, 1 teaspoon of sugar, 1/3 piece of glass fresh mint leaves.

Mix all the indicated ingredients. Rinse chicken, dry and cut into pieces. Place them in Marinade. Marinate chicken for 8 hours. After that, smoke the bird with a hot method.

Fast Marinade for Smoking Chicken

For the preparation of the marinade, take: ground pepper, 1 piece of chopped green parsley, as much dry mustard, 2 pieces of vegetable oil (better olive), 3 parts of red wine.

Mix all the ingredients. Place in the marinade chicken (breast, shin, fillet, thigh, etc.). You can put the chicken entirely if the carcass is not big. Marinate bird 10 hours, and then send to smoking with a hot way.

Universal Marinade for Smoking Chicken

For cooking Take: a teaspoon of salt without a slide, 3 shredded garlic slices, 100 g of honey, as much chopped green of parsley, as much mixture of olive herbs or any seasoning for chicken, 100 ml of lemon juice and 150 ml of olive oil.

Mix all the ingredients. Place the chicken in the marinade and keep 10 hours. Smoke bird with hot way.

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Hoping at home, manufacturing smokehouse with your own hands, hot and cold smoking recipes.

Smoked marinade recipes Have a general principle of creating for products exposed to smoke. Marinade fulfills two main functions, adds sophisticated taste smoked, and saturates moisture, which subsequently does not give food when smoking. By time, it is recommended to marinate at least 2 hours.

Here is a small part of the ingredients for use in recipes marinade for smoking:

- water, salt, sugar, wine vinegar, white and red wine, olive and sunflower oil, garlic, black and fragrant peppers, lemon juice, mint fresh and dry, parsley, dill, kinza, coriander, basil, celery, mustard, carnation And other mixtures of herbs. Food selection is used if you are going to smoke a large batch of meat with subsequent long-lasting storage, 2 - 3% is added relative to the amount of salt.

Use ingredients to prepare recipes marinade for smoking, taking into account your taste preferences. Below is several basic marinade recipes, from which you can start to create your experimental recipes for smoking marinade.

Marinade for large birds - duck, goose, turkey. It is also suitable for rabbit and nutria.

At the rate of 5 kg. Meat takes 250 ml. Water, tablespoon of vinegar, 20 - 30 grams. Black ground pepper, 8 of the garlic of medium size, 0.5 tablespoon without a slide salt.

Carcass divide along 2 parts, well wash in cold water and wipe dry. In grate thoroughly salt and leave for 30 minutes, then a dry towel to wipe out from surplus salt and moisture and put in the marinade under the gilt for 4 to 8 hours.

After, rinsing with cold water and watching dry, with a cold method for 6 hours.

After smoking, stored in the refrigerator no more than a week.

Universal marinade for meat with ketchup

In equal parts mix tomato ketchup, honey, olive oil, white wine. Add a bit of dry mustard, crushed garlic, salt and black ground pepper. All together mix well and pour meat laid down on a tray. As marinada runs out with meat, spoon collect marinade around meat and water from above. Marine, thus, an average of 8 hours.

Marinade using kefir

By 150 grams of kefir, 1 teaspoon of sugar, 50 gr. Olive oil, the third part of the two hundred gram glass of fresh mint leaves, 2 softened garlic teeth, salt and black ground pepper to taste.

Marine an average of 8 hours. Smoke with a hot method.

Marine with beef, pork, lamb and birds

3 parts of the climb wine, 2 pieces of olive oil, 1 part of the dry mustard, 1 part of fresh ground parsley, salt and black ground pepper to taste.

Universal marinade for fish, chicken, and empty meat

150 gr. Olive oil, 100 gr. Lemon juice, half a hundred gram cup mixture of dry spices, for the same fresh crushed parsley and honey, 3 softened garlic teas, a teaspoon of salt without a slide, black ground pepper.

Marine up to 10 hours. Smoke with a hot way.

The article is written on the materials of the sites :.

The algorithm of cooking smoked chicken implies step-by-step execution of standard actions that are broken into several stages. It is difficult to definitely answer the question of what will happen in non-compliance with these actions. The fact is that many new recipes are opening randomly, it is when trying to diversify the process.

On the other hand, neglecting some fundamental principles can lead to unpleasant consequences and even to full spanking of the product. From the part it may seem that for success it is necessary to possess certain skills, because the right smoking is associated with many secrets and tricks.

In fact, everyone is a test, first encountered with the need to make independent decisions. To help beginners, it will be useful to consider the entire process, dividing it into significant steps, one of which is the preparation of chicken. It should be noted that in this stage there is a significant proportion of success. Proof of this is the recipes, which are many on various sources. All of them pay special attention to the process of salting, and only later - how to smoke.

Preparing for smoke, as the most important stage in the preparation of the dish

The first word I would like to devote the procedure itself, which occurs directly in the smokehouse. From a clear understanding of the method, the actions that will have to step by step to execute. It is known that any product can be smoked one of two ways.

The hot method is to process meat with high-temperature smoke. Prepare meat in this way is much easier and faster, but the resulting dish is recommended to immediately use, as it is kept very long.
It will have to smoke with cold smoke much longer, because its smoke temperature does not exceed 30 ° C degrees. For a few days, meat is soaked with substances that are preservatives, which allows not only to get rid of all microorganisms, but also to preserve the product under certain conditions a sufficient time.

You can pick up the smoking chicken in different ways. Ideally, each method has developed its recipe for brine. Practice shows that the same marinency is well suited for hot and cold smoking. We, in part, share this point of view, but are forced to emphasize that the success of the entire event depends on the correct marinovka, and if there are not so noticeable with hot processing, by choosing an alternative cold way, you can risk losing the bird, losing the process of rotting.

Do I need to cut a carcass

Cook the chicken start with cutting. At this stage, it all depends on what kind of carcass you managed to purchase. If it is chilled meat, it is enough only to rinse in flow, clean water.

Frozen chicken, naturally, will lose some of its qualities (taste, use), but will not be a reason to give up the opportunity to prepare your favorite delicacy. Preparation will delay due to the need for defrostation. To quickly defrost meat, it should be omitted into the bowl with cold water. It is just killed by a chicken.

Boiling water is poured into a large saucepan. After waiting a couple of minutes, the chicken is dipped into the water for a few seconds. Cool boiling water can scream with skin, so it is necessary to wait. Under the action of hot water, the destruction of bulbous fabric occurs, and feathers are removed with ease. This occupation is not pleasant, but with certain patience it can end in 10 minutes. Then the carcass must be cut over open fire. It is best to do it over a gas stove.

It is necessary to extract insides so that they do not violate their integrity.

The soup is cut and a small incision is made on the trousers so that the hand is fluent in the inside. All chicken guts easily removed if only goose is empty. Otherwise, it will be necessary to pull it out from the front, slightly hacking the skin on the neck.

Keep in mind that a large gabarita carcass may require a long time for the pickling and subsequent smoking. A large church is better to separate, separating the legs or hips, wings, breast. All of the listed parts after the salt will go to the smokehouse.

Simple saline

All recipes begin with the easiest and continue with original options. At home, the chicken can be prepared with minimal cost. To do this, you will need a large grinding salt and pepper. If they are mixed, it turns out, the so-called, dry marinade. They need to carefully grasp all parts of the carcass.

Due to the fact that the chicken in itself is soft, such an ambassador will suit both for the hot smoked method and for the cold version. Slipped slices are placed in a plate, a pelvis or a bag, because until the readiness of meats will need a certain time. With hot smoked, it can be removed after 5 hours. For cold smoking, the meat should salt at least a day.

Universal marinade

Marinade allows a more effectively to paint the meat, filling it with a range of tastes, which added the added spices.

To soak the middle chicken, about 4 liters of water will be required. From this quantity and will be repelled when determining the proportion for the remaining ingredients.
All spices need to be added to boiling water. After boiling in the water, three spoons of salt are divorced, several pieces of garlic, a couple of sugar spoons. From the greenery is added by the one you prefer, it can be dill, parsley or basil. The standard ingredient is also considered to be pepper and bay leaf.
A carcass chilled marinade is poured so that all of its parts are hidden. Marine in this way it is necessary in a cool place for about two days. If there is a hot smoking, it will be enough and 24 hours.

Especially for hot smoked

All probably heard of the use of vinegar in the brine. However, traditionally it is believed that this approach is appropriate when cold smoked. With vinegar, you can cook marinade for hot smoking chicken. For this we will use vinegar 9%.

The desired amount of water in the saucepan is brought to the boiling point. As sugar is added on slow fire. Salt water can be in a cold form. Next, add two spoons of vinegar, bay leaf, black pepper and a little garlic. For the sophistication of taste, you can throw a twig of juniper. When the solution is cooled, you should pour the carcass to them and put in a cool place.

A similar recipe for marinada, only without vinegar, requires pointed meat four days. Due to the fact that the vinegar aggressively affects the protein, breaking the fibers, the halter time is shrinking. About the smell should not worry. First, the spices will score acidic sheets of vinegar, and secondly, at high temperatures, vinegar will evaporate.

Long method - excellent result

With cold smoke, the structure of the fibers does not change. Always great risk of getting hard meat, so before you begin cooking, you should carefully read the advice of more experienced masters. Now we will present a way that allows you to pickle Kuru precisely under cold smoking. There are two cases in parallel.

At first, dry marinade is composed, as with a simple saline. Salt, pepper, finely grated bay leaf, garlic, and other spices to taste. Some experts advise to mix dry composition with vegetable oil. This will significantly decrease the flow rate of the marinade. The chicken or her slices are rubbed by the resulting agent, thoroughly impregnating the entire surface. The treated semi-finished product is placed in the package and lies in the refrigerator 2 days.

By the end of the specified period, brine is prepared for smoking chicken. A slight salt is added to the water (salt is already present in a dry form). Water is boiling and sugar and 20 g of ascorbic acid are laid into it. This is exactly the ingredient that will replace vinegar, but will make it much more efficient, and without a trace. When the water cools, the chicken is poured with brine and leaves for another 2 days.

Such a duration of the process guarantees tasty cooked meat. It will be juicy and mild, and vitamins will continue, since there was no temperature effect.

Fastest way to marine

Sometimes there are situations where solutions are accepted spontaneously. If you decide to go to nature, and he paint the chicken in hot, then the problem will arise only that you will not have time to interlaried. However, in this case there is a great output from the situation. It turns out, the sweet solution of honey quickly penetrates through the fibers. In general, gourmets believe that the sweet is completely harmonized with meat, and the honey marinade is used to prepare not only chicken, but also pork, fish and beef.

100 g of honey, a pair of lemons, 100 g of vegetable oil should be prepared. Next, we type a bouquet of spices, it does not mean that they must certainly use. Suitable for chicken Basil, dill, peppers, parsley, chamber, garlic. All listed is mixed, and the juice is squeezed out of the lemon.

Thoroughly rakes with a mixture of each piece, you can pack the chicken in the package and go to the cottage, to breed a fire. After a few hours, the meat will be soft, and after smoking, it will take a pleasant honey smell that will be perfectly combined with the smell of a haze.

Finally, another addition, which does not apply to recipes, but helps in unforeseen situations. Even experienced cooks sometimes resort to such tricks. The chicken in the marinade can be some cook. It will take about 20 minutes, it does not reach readiness, but it can immediately be sent to the smokehouse. A few minutes of hot smoke - and the excellent dish is ready. It will only be left to wait when the meat cools, because smoked meat should be supplied in a cold form.

The meat was accumulated from ancient times, because then there was no other way to harvest it in the future. Our ancestors accidentally found that the effects of wood smoke and air allows for a long time to store meat, while his taste improves and acquires piquancy.

Smoked bird, characterized by a specific taste and aroma, has always been considered exquisite delicacy. It is served as an independent snack or used for the preparation of various dishes - saltwalls, salads, fillings for pancakes and pies.

There is nothing good bird with a haze, but if you smoke at home, it will turn out to be particularly tasty and useful. Let's try?

Preparation of birds to smoke

For smoking the classic suitable, any fresh meat of birds is suitable - well-fatty young ducks, geese and chickens, preferably females, because they have a more tender and soft meat. Bird's carcass washed, crack, cut along into two parts and well ashamed. Next, every half of the birds are labeled between two wooden cutting boards and intensively beat the hammer on them to shit all the bones and joints. In this case, the salt penetrates deep into the tissue and the brain fluid is distinguished, which enriches the taste of meat.

The bird's carcass is laying out into deep dishes or suspend for 2-4 days on a draft in a cool room, the temperature of which does not exceed 10 ° C. During the rover in meat, the process of fermentation, destroying muscle fibers begins, as a result of which it softened and its unique flavoring bouquet is formed. At low temperature, the exposure time increases. However, at home it is impossible to follow such a bird smoking technology, so after cutting the carcass it is better to pickle in brine. The brine is prepared as: in a liter of warm water, several crushed garlic teeth, ½ cup of salt, several laurel sheets, 1 tbsp were added. l. Sugar, 2 tbsp. l. vinegar and chopping cinnamon. You can add different ingredients and spices, such as mustard, carnation, cinnamon, citric acid, juniper berries, - there are no hard rules here. The more spices, the more tastier the meat will turn out. Some cooks are injected into the brine in the meat in the form of injections - in small portions for every 5 cm of a carcass so that it is grilled faster.

The bird marinate for about two days, placing it under the oppression, and then "ventilate", hooking a carcass for several hours, as described above. The meat can be chopped in another way - grate the bird from all sides with salt and spices (Tmina, black pepper and dill) and leave in this form for a day. After marinating on a carcass, cuts sometimes make cutters and put inside garlic and pieces of scraping, but it is not suitable for ducks and goose, because they are so fatty enough. You can smoke the bird not only entirely, but also separate pieces - it all depends on your flavors.

Smoking poultry: hot and cold

There are two types at home - cold and hot. They differ in each other only by the method of thermal processing - with a cold smoke, the temperature in the smokehouse does not exceed 30 ° C, and the meat smokes for several days. Hot smoking lasts for several hours at high temperatures - from about 80 to 130 ° C, so simultaneously with smoke, the meat is baked, obtaining less juicy and more dense.

Cold processing increases the shelf life of meat - it can be stored for a long time even outside the refrigerator, besides, his taste is much more interesting than after hot smoking. However, if you are going to do cold smoking birds at home, it is necessary to sleep well and keep in the marinade as long as possible to destroy all microorganisms. The processing of meat at a temperature of 70-80 ° C is considered half-erases, but it tastes and in storage time it looks more like a hot smoking product.

After the bird is placed in the smokehouse, the maximum temperature is made so that the film is formed on the surface of the meat, and then the temperature is gradually lowered. Smoked bird is considered ready when the film is easily separated from the pulp, while goose and duck dig longer, because they are greater, and all fat during thermal processing should be evaporated. Some cooks during smoking periodically dip the meat into the brine so that it is more juicy and tasty.

It is necessary to monitor that in the process of smoking at high meat temperatures it is not burnt, so sometimes it is wrapped in foil. And a very important point - at the bottom of the smoke, there must be a special tray, where the fat will be dragged from meat, because if he is droplets on coal, the bird will begin to be pattering and will acquire a very pleasant fragrance that cannot be eliminated.

What is better to smoke

Now they sell smoking with humidity and temperature adjustment, and if you bought such an aggregate, you are very lucky. Many make the smokehouse with their own hands according to the standard design - firebox, metal capacity, firewood or sawdust, pallet for fat, grille for meat and mandatory lid. Firewood can be taken any, although experts claim that birch gives meat the taste of tar. If you add to the furnace juniper branches with berries and cherry leaves - the unmatched aroma of meat is guaranteed!

Of course, homemade smoking is best practiced in the country or on a plot of a country house, and not in the city apartment. If you do not have a cottage with smoking, it does not mean that you can never smoke meat with your own hands. Many hostess adapt to doing this in the usual cauldron - for this they lay out onto the bottom of the cauldron of Cold water with Olkhov Schopow, the pallet for fat, made of several foil layers, are covered with grille, the role of which successfully performs aluminum dumplings, or a grid from a double boiler. The grille lay out pieces of meat, close tightly with a lid, pressed by cargo and smoke about 30 minutes, and if the bird smokes the whole, it will take about 1.5 hours.

Only hot smoked can be prepared in urban conditions, but, as they say, it is better at least something than nothing. The bird is smoked and in the aerogrile, pouring onto the bottom of the Olkhov Schopow and placing meat on the grid. The process of smoking continues at about an hour at a temperature of 210 ° C.

It is very convenient to smoke in the oven by installing a wood chips on its bottom. The grille with meat is put on top, and this structure is covered with foil so that it does not go smoke. For heat treatment, it is necessary to include only lower heating (approximately 300 ° C) and cook about half an hour, and then leave meat in the oven for another half an hour while coals are smolder. If you smoke meat at home, do not forget to turn on the exhaust so that the neighbors do not cause firefighters.

Many hostess smoke birds in a slow cooker and even in a microwave oven using a smoking store or liquid smoke. It is delicious, simply and quickly, although on the present fire the dish is more piquant.

Hot smoked bird recipes at home

Original smoked breast

Rinse the turkey breasts well (approximately 1 kg), cut them into 2 parts and pick up in deep dishes. For marinada, mix 50 g of soy sauce, 70 ml of olive oil, 3 tbsp. l. Balsamic vinegar, 1 tsp. Ground ginger, salt and black pepper to taste. Keep meat in this mixture at least for 3 hours, and then dry it with a towel and fry on a hot frying pan for 2 minutes on each side to ruddy crust.

Cover the bottom of the frying pan with two layers of foil and put a mixture on it for smoking - 100 g risa, 30 g of black tea, 2 tbsp. l. Sugar and 1 tsp. Cinnamon. Next to install the grille, put a turkey on it and put the frying pan on a strong fire. Hold your breasts in this position for about 10 minutes, and then close the frying pan with a lid and smoke about 45 minutes. Turkey turns out amazing fragrant and tasty!

Smoked duck in a pressure cooker

Homecake duck is an exquisite delicacy, a decent festive table, and you can cook it even in a pressure cooker. To do this, cut the duck into 8 parts and supervise it for 2 hours in a solid solution of 2 liters of water and 2 tbsp. l. Salt. At the bottom of the steamer, pour sawdust and put the grille, put the dishes for the dripping fat on it. From above, install two levels of grilles with slices of ducks, while instead of the lattice you can take a double boiler in the form of a "chamomile". Tightly close the pressure cooker and put it on fire for half an hour. When cooled, open the lid - an incredibly delicious smoked duck with a fire aroma and smoke ready!

Chicken chickens in a slow cooker

If you do not have time, but I want to pamper the seven delicious delicacies, prepare in a slow cooker. In this case, you do not have to do anything really smoke, but the taste of smoking will be present.

First prepare a mixture for marination of 3 crushed garlicis, 1 tbsp. l. Sugar, 1 tbsp. l. Salts and 1 tsp. Ground black pepper. Rinse well and dry the chicken, lubricate it inside and outside the spiced mixture, place it in the package for baking and keep it all night in the refrigerator. In the morning, add to the package 2 tbsp. l. Liquid smoke, watching it to cover the entire surface of the carcass, tightly tie a package, smoke the bird in the steamer mode for an hour, then tomit it even half an hour in heating mode.

Alexey Mitrochin

The chicken is most often chosen due to dietary meat and affordable prices. It suits almost any.

And using the recipe for the boiled smoked chicken at home, you can make a delicious dish quickly and without unnecessary trouble.

Chicken meat refers to dietary products due to low calorie content. At the boiled smoked chicken, it is 134-326 kcal per 100 g of meat.

To get from more benefit and do not harm your health, stick to simple tips.

Choose high-quality raw materials. The surface of the skin in the chicken should be dry, whiteish yellow. Fat - pale yellow. Muscles are well developed and elastic.

Important! If you want to correctly and deliciously make a boiled smoked chicken, do not buy a bird with gray or blue skin. This suggests that meat is skinny, solid. Finished products can not be checked. Do not choose wet carcasses, slippery, with a shallow smell and flabby muscles are signs of damage.

Use of wood materials

A good result gives the use of chips of alder, juniper, ash, oak, beech, poplar, willow, maple, chestnut, branches of fruit trees. You can add almond shell, rosemary, spicy herbs (1 h. Spoon in dry form).

Tip! For cold smoking, boiled chicken chicken should be moistened.

Preparation of birds for smoking

Before the preparation of the boiled-smoked chicken by cold smoking from the semi-finished products, excess fat are cut off, as it is lightweight and during smoking will be pulled out. Clean the blood clots on the inside. Washed with cold water. You can use for smoking carcass or entirely, or split along by 2 half, or separate parts (ham, wings, breasts).

Carcasses can immediately connect the ham in the lower joints area. Do this in order for further processing the boiled-smoked chicken looked compactly, as well as for convenience when hanging during drying and smoking.

So that the bird is better proceeding, you can crush the bones and joints. Halves of small chicken are placed between 2 boards and hit heavy hammer over the top board.

Ambassador for cold smoking pre-boiled chicken is represented in recipes.

Cooking chicken boiled smoked

Recipe for cooking boiled smoked chicken:

chicken meat - 1 kg;
salt cook - 1 tsp;
sugar sand - on the tip of a teaspoon;
black pepper - ½ tsp;
bay leaf - 1 pc.;
garlic - 3-4 slices.

Garlic is crushed and combined with salt, sugar, black pepper, crushed laurel sheet.

You can experiment, adding other fragrant spices to taste, for example, ground coriander. Fresh garlic is allowed to replace dry. The resulting composition rubs the chicken from the inside and outside, laid into a polyethylene bag and left at a temperature of 2-4 ° C per day.

After 24 hours, the chicken is laid out of the package and withstand several hours at a temperature not higher than 20 ° C for heating. Heat to boil water. The chicken is laying in boiling water and continue the heating of 1-2 minutes so that the meat is mild after smoking.

Carcasses are taken from broth and in limbo leave for 2-3 hours for drying.

You can additionally tie the bird with a twine or a hen rope to keep the integrity of meat after smoking.

After pre-thermal processing, bird semi-finished products are placed in the smokehouse.

Tip! Want - try so that the products do not come into contact during smoking, otherwise the side surface will be bright, intricate. The distance between the individual semi-finished products should be at least 1 cm.

They burn the smoke generator or bonfire, send smoke into the chamber and leave the bird in the smoke medium at a temperature of from 30 to 40 ° C. The duration of the smoke depends on the size of the bird and ranges from 3-4 to 6-8 hours.

The chicken after cold smoking is left for airing for several hours in a suspended state. During this time, smoking substances are penetrated into the deep layers of the pulp, and too sharp aroma of smoking will weaken.

Remove the thread from the carcass and cut.

Smoked-boiled chicken

You can cook smoked and boiled products from chickens. Preparation occurs in the reverse order - boiled after smoking.

First prepared, salted carcasses smoke with cold smoke at a temperature of 30-35 ° C 3-4 hours (if desired, this time can be increased). After processing smoke, they are boiled until prepared at a temperature not higher than 85 ° C (with slow boil). Products should warm up muscle thicker to 72-74 ° C.

The chicken prepared by this method of cold smoking is left for ventilating in a well ventilated place from 2 to 4 days, maintaining the temperature not higher than 10 ° C.

You can try to smoke such a recipe:

chicken - 1 kg;
water - 2 l;
salt - 2 tbsp. l.;
seeds of dill and coriander - 1 tsp;
bay sheet - 2 pcs.;
black peas pepper - 6-8 pcs.;
carrots - 1 pc.;
onions - 1 pc.

They boil water, put onions into it, cut along in half, carrots with large plates, pepper, salt, dill and coriander seeds, carcass, tied with twine, and after boiling broth boils 20-30 minutes.

The carcass is removed, dry, hiding behind the twine, for 60 minutes.

They prepare smokehouse, fill with chips, under the chicken put a pallet for fat. Hang on hooked carcass and smoke with a closed lid 2 hours.

The smoke creates certain conditions - the temperature should be maintained within 90-95 ° C.

Finished products are left on the air for a day with a small for venting.

Chicken recipe with liquid smoke

You can cook quickly smoked chicken, without leaving the apartment, according to the following recipe:

chicken - 1 kg;
water - 1 l;
salt - 2 tbsp. l.;
liquid smoke - 1 tbsp. l.;
long husk - not less than 150 g;
garlic - 2-3 slices.

The chicken is prepared as described above. You can use it entirely, you can be cut along 2 parts or prepare from ham, wings, chest. A whole carcass for compactness is tied with twine, tightening the ham and wings.

At the bottom of the pans, half of the husks are poured, poured the liter of water, add salt, liquid smoke and garlic.

Put the bird, cover it with the remaining husks, pour water so that it covers a carcass for 1-2 cm. Conduct to a boil, heating is reduced and boiled with slow boil and with a closed lid 30-50 minutes before full readiness. Cool together with broth. Take out, dried with a napkin. Leave in the refrigerator for 2-3 hours.

The boiled-smoked chicken cooked with a liquid smoke, to taste and aroma resembles a product from smoking, but is preparing much easier.

Features of the feed

So - just a few hours and ready for feeding. Serve it as a cold snack, use for sandwiches. You can garnish potato mashed potatoes, baked potatoes, green peas. Complete decoration of dishes with cranberry berries, red currant, lingers, greens.