Composition / ingredients
Cooking method
1. Divide the carcass in half along the ridge, then put it between two boards and walk with a hammer - a flat bird marinates better and smokes more evenly. Wash the meat.
2. For the marinade, put all its ingredients in hot water. Crush the berries beforehand. Cool the marinade.
3. Place the meat in a pickling container and pour the marinade to the top. Put the load on top, and put the whole structure in the refrigerator for 3-4 days. Turn the meat over every day for a more even pickling.
4. Hang the marinated meat in a ventilated room, wrapped with insect gauze, and leave to dry for a day. At this point, the pickling process can be considered completed.
5. Put wood chips and meat in the smokehouse. For the first 20 minutes, smoke on high heat, then 40 minutes on average with the lid closed and another 15 minutes with the lid open.
6. Leave the finished smoked meat for 1-2 days to walk and gain taste.
Have a nice day!
Calorie content of the products possible in the composition of the dish
- Category I chicken - 238 kcal/100g
- Chicken of the II category - 159 kcal/100g
- Chicken, flesh without skin - 241 kcal/100g
- Chickens - 140 kcal/100g
- Garlic - 143 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Juniper - 116 kcal/100g
- Juniper berries - 116 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Ground coriander - 25 kcal/100g
- Allspice - 263 kcal/100g
- Ground cinnamon - 247 kcal/100g
