Cold-smoked chicken in a smokehouse at home

Step-by-step cooking

1. Step 1:

   

   The chickens for this recipe are homemade - they have less chemistry (sort of) and they taste better. Pluck, scorch, wash.

2. Step 2:

   

   Divide the chickens into two parts along the ridge, put them on the board and under the board and beat them off. It will turn out flat half-shells, convenient for smoking.

3. Step 3:

   

   For the marinade, put salt and sugar in a large saucepan.

4. Step 4:

   

   Add water and put on fire. Let it boil.

5. Step 5:

   

   Prepare the spices, let the marinade cool.

6. Step 6:

   

   Add spices to the marinade.

7. Step 7:

   

   Put the chicken skin down in the marinade. Put the oppression on top and the whole structure in the refrigerator for 4 days.

9. Step 8:

   

   Rinse the marinated chicken.

10. Step 9:

    

    If the chicken turned out to be salty, soak it in cold water for an hour.

11. Step 10:

    

    Tie the half-shells and hang them to dry - for about a day at 20 degrees.

12. Step 11:

    

    That's how they are after drying.

13. Step 12:

    

    Place the suspended chicken in a closed container (a box, an old refrigerator, a barrel, there's someone on what garazd). Prepare the wood chips and the smoke generator.

14. Step 13:

    

    Fill the smoke generator with wood chips, set it on fire, make the slope of the smoke generator towards the box. Turn on the compressor first to a strong power, and then turn it down to a minimum, gradually increasing the speed. Smoke for about 8 hours. Carefully read the instructions for the smoke generator.

15. Step 14:

    

    Let the finished smoked half-carcasses lie in the refrigerator for a day or two.