Smoked rosy shanks even in the photo seem delicious. You can easily buy them at any hypermarket, but pay attention to the composition. There are a huge amount of undesirable supplements. From all screens, doctors constantly warn that with mass smoking, a lot of salt is used in production, which is harmful even for a healthy body. You can forget about all the troubles if you cook smoked chicken drumsticks in your own smokehouse. Fresh product is nice to serve. Chicken legs cooked without smoke and preservatives are often used to make soups and salads. The recipe will be useful to housewives who have a cottage, living in their own cottage.
Grocery list
Smoked chicken drumstick is prepared according to the recipe so elementary that the list of ingredients attracts, captivates with simplicity. Would need:
- 1-1.5 kg of chicken legs;
- available spices;
- salt.
Of the devices must certainly be a smokehouse. Do not do without wood chips, firewood or coal.
Smoking chicken drumsticks at home: a step-by-step guide
Initially, it is worth mentioning that chicken drumstick can be smoked in a hot and cold way. This recipe uses hot smoke. It should not be confused with liquid, because there is no similarity between the two objects. In addition, liquid smoke is not a natural product, which is desirable to know to everyone who monitors the quality of food.
The drumstick is soaked in water for 5-10 minutes. You can wash the meat immediately if there is no time to wait. It is necessary to remove from the legs the remains of fluff, feathers, unnecessary skin.
The selection of spices partially affects the taste of the finished smoked chicken drumsticks. Although some believe that the smell of smoke interrupts any seasoning, it partially muffles it. Favorite spices are collected in a separate bowl. The photo shows that black pepper and curry are added to the paprika.
The drumstick will let juice in during salting, so the product must be disposed of from excess water. After washing, be sure to dry it a bit with napkins or hold it in the air. Then the legs are transferred to a convenient dish, covered with spices, salt, as in the photo.
So that each piece is pickled, you have to mix the shanks. They will salt for 5-6 hours. It is convenient to carry out the procedure late in the evening, if smoking is planned to start in the morning.
Excess salt and spices will have to be removed by washing thoroughly prepared meat. And again, you need to dry it before placing it in the smokehouse.
It is time to go to the site, install a smokehouse, fill the box with alder wood chips. Be sure to place a pan or piece of foil at the bottom, unnecessary utensils for collecting fat, otherwise it will burn on sawdust, emitting an unpleasant odor. Below are firewood.
The lower legs prepared for smoking are laid out on a grill in random order. It is important that there is space between them, as in the photo. From the chips, smoke will rise up, envelop the product evenly. The lid closes on top.
The process of hot smoked drumsticks at home lasts about 50-60 minutes. Remember to look at the color of the product by lifting the lid. Gradually a pleasant goldenness appears.It determines the readiness of smoked meat.
When the chicken legs are smoky, you can open the lid, hold the meat in the smokehouse for several minutes to ripen, and then put it on a plate. It is believed that an exposure of 3-4 hours is required before use. However, I want to try right away, and then enjoy the taste of cold smoked drumsticks. Bon Appetit.
