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.
