You need to purchase meat in advance, and not before smoking itself. This is due to the fact that it will need to be marinated first. For some recipes, one day is enough, while for others it takes about a week to withstand.

You need to buy only a quality product, since the whole dish depends on it. You need to choose only fresh meat. It should not have a foreign smell, and the color should be pinkish. The lard and veins will be white if the pork is young, while the old one always has a yellowish tint. You can also check the quality by touching the meat with your finger. If the dent quickly disappears, then everything is in order, and a piece can be taken.

Fresh pork ham

The purchased product will need to be thoroughly rinsed under running water so that no foreign particles remain. Then it should be dried with paper towels. It is not necessary to cut into pieces, as it is best to smoke whole. Dividing in half is permissible only if the pork ham does not completely fit into the smokehouse.

marinade recipe

It is the right brine that makes smoked pork ham the most delicious. At home, the meat needs to be marinated for several days so that it has time to absorb a sufficient amount of spices.

Ingredients:

• ham - about 5 kg;
• sugar - 80 g;
• salt - 120 g;
• pepper - 3-4 g;
• cloves - 1 bud;
• juniper fruits - 70 g;
• cinnamon.

Water must be put on fire, adding a little salt, sugar, pepper, cinnamon and cloves to it. You can put a few bay leaves. When the liquid boils, place the ham in it. By boiling it in advance, you can reduce the smoking time. The meat itself will become softer and more tender.

Soak the ham in the marinade for at least a day

After about 20-30 minutes, the stove must be turned off and the pork allowed to cool. For several hours, put the pan in the refrigerator, then remove the meat and let it dry slightly.

Salt, sugar and pepper must be mixed and ground. You can add other spices if you like. Grate the boiled ham with the resulting mixture. The product must be placed in a container, sprinkled with juniper berries. You need to put a press on top, and then place the pork in a cool and dark place. After 2-3 days, it can be smoked in a cold or hot way. This is how a boiled-smoked ham will turn out at home.

If desired, you can simplify the preparation process, and just pickle the pork. To do this, rub the piece with salt, pepper, garlic and spices, and then wrap it in foil and send it to the refrigerator. You need to stand for about a week to get the most delicious.

About hot smoking

It is believed that smoked pork ham is made the fastest in a hot way. The whole process takes between 2 hours and up to 5 hours depending on the size of the meat. First you need to prepare the smokehouse. It is good if there is a private yard on the territory of which it will be possible to cook the product. It will be more convenient than if you smoke in an apartment.

The device itself is not difficult to buy. But you can do it yourself.

1. Prepare a place for a fire. Make sure that there is nothing nearby that can quickly ignite and start a fire.
2. Add wood chips inside the smoker and place metal grates.
3. Place the smoker on top so that it is just above the fire.
4. Place the meat on the racks and cover with a lid.
5. Light a fire.

Hot smoked smokehouse

Now it remains to ensure that the pork ham is not smoked. Once every 20 minutes, excess smoke should be released by slightly opening the lid. This is necessary so that the meat does not come out bitter.

On average, the product is prepared in 2-4 hours, but it may take longer. You should monitor his condition and decide for yourself when it is time to put out the fire. If the pork was boiled in advance, then it can be smoked earlier, from 1 to 2 hours.

The finished dish does not need to rush to serve or send for storage. It is necessary to let it hang in the fresh air for at least a few hours, and preferably a day. After that, you can use it at your discretion.

If we talk about smoking in an apartment, then the principle is the same. The only thing is that instead of a fire, an ordinary gas stove is used. On it you will need to turn on the burner, and place the smokehouse on top.

Cold smoked pork ham

For cooking pork ham, you can use cold smoking. It will give a different taste to the dish, and increase the shelf life. This method is more labor intensive than the previous one. You will need a special smokehouse. By the way, the one that is intended for the hot method will not work.

The smokehouse must be equipped with a chimney through which cooled smoke will enter the chamber. This function can be handled by a pipe, which in turn comes from a fire. Smoke will flow through it. This is necessary so that the temperature is lower than with conventional smoking. The degree should not rise above 20-25.

In time, the cold method lasts much longer. It will take several days. It is not worth pulling out the meat prematurely, as it may turn out to be raw. It should be left long enough for it to be completely smoky. After that, leave it hanging outside for a few days, and then use it for food.

Buy ham maker 1.5 kg

Delicious smoked chicken is a welcome guest on the festive table, and on weekdays, few will refuse it.

And if you are a lover of smoked chicken meat, then try to cook it at home.

And if you decide to do hot smoking chicken on your own, then the process will give you a lot of positive emotions, not to mention the pleasure that you get from eating your own product. And it will turn out tastier than store-bought, be sure of that.

To cook smoked legs at home, you do not need long preparation, but you will need a hot smoked smokehouse, which you can purchase or make yourself.

hot smoked leg recipe

How to smoke chicken legs at home:

Defrost chicken thighs. Rinse them well.

Rub the chicken legs with salt, pepper and seasoning.

Place the chicken legs in a container and refrigerate for 5-6 hours.

Before smoking, put the chicken legs on a paper towel and let them dry for half an hour.

To smoke the legs in a hot way, you will need 3 handfuls of wood chips for smoking: alder sawdust, sawdust of fruit trees, apple trees, plums, etc.

Pour smoking sawdust into the bottom of the smoker.

Lay the legs on the grate of the smokehouse so that they do not touch each other.

Cover the smoker with a lid and put on fire. Fire should be medium.

After 10 minutes, open the lid and release the smoke from the smoker to rid the finished chicken legs of bitterness.

Cover again and wait another 30-40 minutes.

Check the readiness of smoked legs with a knife.

If there is no blood and the juice is clear, then the chicken legs are sufficiently smoked and ready to eat.

You can remove the smoker from the fire and put the smoked legs on a dish. Enjoy your meal!

kolbasadoma.ru

Smoking chicken legs at home

In summer, everyone wants to have time to enjoy fresh air, sun and delicious food. A rare picnic or gatherings with friends do without fragrant meat. A win-win option is smoking chicken legs at home.

Chicken is very healthy and almost everyone loves it. Legs are rich in vitamins and minerals and the nutritional value per 100 g is:

• Calorie content - 230 kcal;
• Proteins, - 16.8 g;
• Fats - 10.2 g;
• Carbohydrates - 0.0 g.

Do-it-yourself meals are much tastier and safer than store-bought ones. Not everyone will decide to buy a dubious product in a store. Moreover, there are a huge number of marinade recipes and dish options. At home, chicken legs are cooked in a special smokehouse or in a thick-walled pan. All chicken lovers should know how to smoke chicken legs correctly!

According to the method of preparation, 2 processes are distinguished - cold and hot smoking. The main difference between these technologies is the cooking temperature. Hot smoking occurs intensively (40-120 minutes) at a high temperature (up to 150 degrees). Cold is a long process that necessarily takes place in a smokehouse at a low temperature of 30 degrees. Cooking in the "cold" way can take several days. For smoking, you can use different parts of the chicken, but the legs are especially tasty.

Preparation of cold smoked legs

For cooking, the first step is to wash and marinate them. To do this, the chicken is abundantly sprinkled with salt, ground pepper and other seasonings. This fragrant mixture should tightly cover the entire surface of the meat. Then the chicken pieces are placed in a pan under the press. As a press, a cover of a smaller diameter with a load on top can be used. This container is sent to the refrigerator for 5-6 days, so that the meat has time to fully marinate.

On the eve of the day of cooking, the legs are taken out of the pan, strung on a strong thread and hung to dry in a warm room. It is worth laying something under them, because the marinade will slowly, plentifully drain.

When the legs are dry, the thread with them is placed in a smokehouse for 12 hours. For fragrant smoke, sawdust from fruit trees is well suited. After 12 hours, the legs should acquire an appetizing brown hue and an incomparable "smoked" smell.

Smoking legs in a hot way

Hot smoked legs in a smokehouse cook much faster. The recipe is extremely simple. Smoking chicken legs at home includes 3 mandatory steps:

• salting;
• drying;
• direct smoking.

Before cooking, the thawed meat is thoroughly washed with cold water, coarse salt and favorite spices are rubbed, after which it is put in the refrigerator for several hours (preferably overnight, so that the salt penetrates into the depths of the meat). Salted legs are thoroughly dried with paper towels to remove excess moisture.

While the chicken is drying, you need to prepare the smokehouse. Fruit tree chips can be used as fuel. They are placed at the bottom of the smokehouse. The grate that holds the meat must be thoroughly lubricated with vegetable oil so that the legs do not stick and their appearance does not deteriorate. Chicken legs should lie freely and in no case touch each other. The smokehouse is covered with a lid and placed on the stove. At first, the fire can be strong, in the process of cooking it should be reduced. The average temperature should not be less than 90 degrees. After 10-15 minutes, the lid must be slightly opened and smoke released so that the meat does not turn black and become bitter. Then the lid is returned to its place, and the chicken is smoked for another 30 - 40 minutes. To check if the smoked leg is ready, an incision is made with a knife. When the juice is clear and without blood, it means that the legs can be tasted!

Smoking legs with juniper

Smoked hams can be with a different aroma and taste. To do this, use various combinations of seasonings and sawdust. For example, to make smoked legs with juniper, you can follow the following recipe.

For smoking you will need:

• Chicken thighs - 5 kg,
• juniper berries - no more than 100 gr,
• allspice - 5 peas,
• bay leaf - 2 pcs,
• salt,
• ground cinnamon
• sugar.

Each piece of chicken is rubbed with salt, sugar and cinnamon. The meat is put into a capacious container and covered with juniper berries. The marinade for this recipe is prepared as follows: water (4 - 5 l) is brought to a boil, pepper and bay leaf are added to it. After boiling for a couple of minutes, the finished brine needs to be cooled, pour chicken over it and put it under oppression for 2 to 4 hours. After this time, take out the pieces of meat and dry with paper towels and smoke until a golden-reddish crust (30-50 minutes, periodically checking the readiness with a knife).

zakoptili.ru

Smoking chicken legs in a hot smoked smokehouse recipe

I continue the topic of hot smoked products. If you notice the process of smoking, I go according to the principle from simple to complex. This solves several problems at once. Gaining experience in cooking hot smoked products. And what is very important, I choose the cooking time and the amount of sawdust, specifically for each product. The last time I smoked pork ribs. Today I will smoke chicken legs.

Since I was preparing for this event in advance, the legs were purchased yesterday. Then I salted them. As I wrote earlier, the whole process of hot smoking can be divided into three stages. These are salting products, drying, and smoking itself. For salting, rub the chicken legs with coarse salt, rubbing it into the meat.

Salt with soul. Then we rub the legs with a mixture of seasonings for chicken, as well as a mixture of allspice. Tear the bay leaf into pieces and add to the chicken legs. We take one large clove of garlic for each leg, finely chop, and rub into the legs.

Then we put them in a bag and send them to the refrigerator. This time they will salt for sixteen hours. Let's start drying the legs. To do this, hang them in a cool place. To prevent flies from landing on them, wrap them with gauze. Leave in a cool place for three hours. During this time, the brine, which was formed during salting, drains. We begin to prepare the smokehouse.

At the bottom we pour wood chips for smoking. This time I will use plum. Wood chips do not need much, half a glass. Previously, when smoking, I soaked the wood chips for half an hour to keep them moist. But then he stopped doing it, so as not to add excess moisture when smoking. Place a tray to collect fat.

This is where the fat from cooking will drip. We install a grate for products, and we put prepared, chicken legs on it.

Close the lid of the smokehouse and put it on the fire. At first, the fire should be quite strong. Since, lately, I have been smoking on gas, I first put the smokehouse lower. I put a load on the lid, I used bricks so that the smoke does not come out through the cracks between the lid and the box.

As soon as the first smoke came from the smokehouse, we note the time. After twenty, thirty minutes, open the lid and control the cooking process. If the meat is not yet ready, close the lid, and put the smokehouse higher. To prevent the meat from burning and drying out, check its readiness every fifteen minutes.

Next time, when I smoke chicken legs, I will already know the time, but for now we check the readiness in this way .. After the meat is ready, remove the smoker from the heat and let it cool down a bit. Now you can get and take a sample.

And at the end of this recipe, I want to highlight a few points common to the entire smoking process.

• The smoking process itself does not like haste, if you take your time and follow the cooking regimen, it turns out very tasty, and the dish will look beautiful.
• When salting fish for every kilogram, one hour of salting.
• For salting meat, it is necessary that it be salted overnight, ideally a day, otherwise it will not salt inside.
• After salting, any product must be dried so that the brine stack, otherwise the product will be boiled and not baked. Two to three hours will be enough to remove excess moisture.
• Sawdust or wood chips must be taken in the minimum amount, otherwise the products will turn out black and will be bitter. For the volume of my smokehouse, half a glass will be enough.
• In order not to write on the Internet that it is impossible to open a smokehouse, the process must be controlled until you find the optimal time for preparing a particular product.
• Do not be afraid to experiment with the addition of seasonings and spices when salting the product, this will diversify its taste.

Well, that's all for today. Enjoy your meal!

gourmanmen.ru

Smoking chicken thighs

Cooking chicken legs in a home smokehouse is not difficult. Due to the high temperature and the aroma of alder-apple twigs, the chicken acquires a bright brown color and an unusually rich taste. This is not to say that the meat will be soft, rather, it will be elastic and juicy.

Ingredients for smoking chicken thighs

Chicken legs - 10 pieces;

Suneli hops, ground pepper, dry coriander - to taste.

Leg preparation

You should not buy chicken legs for smoking in a regular store - if you want it to be tasty, do not be too lazy to go to a specialized chicken products store. Take the legs of one batch, carefully inspect them - broken bones and slightly weathered skin indicate that the legs have already been thawed at least once!

At home, we thoroughly wash the legs under running water, remove the cuts of the skin along the edges. Let the water drain and place the chicken legs in a deep marinating bowl. We prepare the pickling mixture immediately to grate each leg with it before putting it in a bowl.

We put the bowl with the legs in the refrigerator for five hours. In order for the meat to marinate well, light oppression is needed. We take out the bowl from the refrigerator, wash each leg, put it on a paper towel or gauze to dry it in the air.

Our home smoker is made of 2mm thick steel sheet. We made it ourselves, so the dimensions of the smokehouse are more in line with our preferences than technical parameters. The length of the smokehouse is 45 cm, height and width are 22 cm each. Bolts are screwed into the bottom of the smokehouse - a tray is placed on them, into which fat is collected during smoking.

The smokehouse has two shelves for gratings on which products are placed. Alder shavings or thin twigs (sometimes apple shavings) are placed on the bottom of the smoker, and the tray closes the chips from dripping fat when the smoker is working. In summer, it is convenient to put the smokehouse on supports near the fire (we specially made them in the country), in spring the smokehouse is installed on the grill, in which dry firewood is placed.

We put dry birch firewood in the brazier, kindle it. We heat the brazier until the first coals appear, then we put a smokehouse on top of it with a mixture of alder and apple twigs and shavings.

We level the chips and twigs along the bottom, put a pallet on top of them on the bolts.

Lay the chicken legs on a wire rack, cut side down, skin on top. Before putting the grate in the smoker, hold the chicken legs in the air for a while so that the skin dries.

It is better to put the grate on the bottom shelf, because it will be very hot on the top shelf, and the meat will burn.

We close the lid of the smokehouse, and go about our business for 40 minutes. The smokehouse will cook delicious chicken legs, and we can enjoy the rest.

In modern conditions, buying smoked meats in the store is not only expensive, but sometimes it is unhealthy to use such products.

Current manufacturers of meat products often do not adhere to technology and meat products are of poor quality due to the fact that liquid smoke and flavor improvers are used instead of normal smoking.

To eat delicious meat delicacies and not harm your health, cook smoked meats at home on your own. It's not difficult at all.

For example, smoked pork ham at home turns out to be tasty, juicy with a characteristic smoky smell.

The recipe for homemade smoked ham is varied, you can choose to your taste.

Homemade smoked pork ham

Ingredients:

• pork - 5 kg,
• salt - 100-150 g,
• sugar - 25 g,
• bay leaf -3-4 pieces,

How to cook homemade smoked pork ham:

Wash the pork belly thoroughly and pat dry. Rub the meat with a mixture of sugar and salt, then place it in a salting dish and place a press on top.

Place the container with meat for 24-36 hours in a warm room. Then remove the meat, rinse and hang in a ventilated and cool room for a day.

After that, smoke pork for 3-4 hours in a hot way. During smoking, the meat will secrete juice, add 10 liters of water, bay leaves to it, lower the pork ham and cook for 1.5-2 hours.

Cooked smoked ham at home

Ingredients:

• pork - 5 kg,
• saltpeter - 6 g,
• sugar - 25 g,
• bay leaf - 7 pcs.,
• salt - 300 g

How to cook boiled-smoked ham at home:

Mix salt, saltpeter and granulated sugar in a cup. The back of the piglet prepared in advance, rub with this mixture.

Keep the salted ham for 2 days under load.

Remove the meat, wipe it with a cloth, tie it with a thin rope and hang it on a hook to dry for 24 hours.

Smoked pork ham with juniper

Ingredients:

• pork ham - 5 kg,
• salt - 130 g,
• juniper berries - 75 g,
• sugar - 70 g,
• pepper - 4 g,
• cloves - 1 bud,
• cinnamon to taste

How to cook smoked pork ham with juniper:

Rinse the meat and cut into portions. Mix 70 g of salt, 30 g of sugar and pepper and pound in a mortar.

Grate the ham with this spicy mixture, put the pieces in a pickling container, sprinkling with juniper berries.

Set the press and leave the dish with the ham at room temperature for a day, then transfer it to a cool place for 6 days.

Dissolve the remaining sugar and salt in 2.5 liters of boiling water, add cloves and cinnamon, boil for 2-3 minutes, strain, cool, and then pour the meat with brine.

After that, keep the meat in brine for 2.5 - 3 weeks in a cool place. Dry the meat, and then smoke it in a cold way for 1.5-2 weeks in a cold-smoked smokehouse.

Wet-salted smoked pork ham

Ingredients:

• pork ham - 5 kg
• red wine - 200 ml;
• garlic - 2-3 cloves;
• juniper berries - 80 g;
• salt - 450 g;
• sugar - 50 g;
• carnation (buds) - 2 pcs;
• bay leaf - 2 pcs.

How to cook smoked ham with wet salting:

Rinse the pork pieces, dry well, and then rub with chopped garlic and sprinkle with salt. Add juniper berries, place pork in a salting container.

Prepare the brine for the ham: add sugar, bay leaf, cloves, and the remaining salt to boiled water (5 liters).

Boil all the ingredients for 15-20 minutes over medium heat, then filter the brine and cool. Then pour the pork with the resulting brine and let it brew for a week in a cool place.

After the pork has been salted, remove the pieces of meat and dry for 6 hours.

Then boil the meat until half cooked in boiling water. Cool and dry the pork, then wrap it in paper, previously moistened with red wine.

Then tie the meat tightly and compactly with twine. Constantly soaking the paper with red wine, cold smoke the ham in a cold smoker for a week and a half.

Pork is a special kind of meat. When cooked correctly, it turns out tender and fragrant. Pork ham is the most delicious and juicy part of the carcass. Pork hind legs are often used because they are more meaty. There are many ways to cook pork ham at home: roasting, salting, smoking.

Baking in the oven

If the meat product is fresh, it should be washed and dried with paper towels. Salted ham is necessary pre-soak and then rinse well under running water. For cooking, you will need the following ingredients (take the number of components “by eye”, depending on the size of the pork leg): ham, salt, garlic, spice mixture, lemon juice, black pepper.

To make the finished product tender and juicy, the meat ingredient must be marinated for at least 12 hours. dry meat is good brush with honey and lemon juice sprinkle with herbs. With a knife, make deep cuts over the entire area. Place garlic cloves in each incision. The more it is, the more fragrant and tasty the finished dish will be. Garlic plates should insert deeper, because if they are on the surface, after baking, the meat around will acquire a greenish tint. Put the ham on a dish and put in the refrigerator for 12 hours.

If a sleeve is to be used for baking, small holes should be made in it and the meat should be placed in a cold oven. If placed in a hot oven, the sleeve will melt.

If you bake in food foil, then you need to put the form into a preheated oven. 25-30 minutes before the end of cooking, open the top layer of foil to get a delicious crust.

There is another, more interesting way to roast pork, for which you should marinate for a day meat ingredient. Sprinkle the ham on all sides with salt and ground pepper. After overlay with onion rings, then wrap in cling film. Send to refrigerator for 24 hours. Before putting the meat in the oven, stuff it with carrots and thin strips of lard.

Cover the baking dish well with foil and send to the oven. 20-25 minutes before the end of cooking, remove the foil and coat the meat with sour lemon-apple juice, or Ugorka plum jam. At the end of baking, allow the meat to cool and nourish. You can not immediately cut it, otherwise the juice will flow out, and the ham will become dry.

Salted pork

How to pickle a ham at home, everyone chooses for himself. There are several ways of salting: dry, with brine or combined.

dry method

Pour a layer of salt on the bottom of a wooden barrel or vat and lay out the hams, pre-coated with a mixture prepared in the following proportions: for 1 kg of salt - 0.2 kg of sugar and 50 g of saltpeter. Saltpeter in this case acts as a color preservative, so you can safely add it. With the help of saltpeter, the meat will remain red. After the meat is laid, the free space should be filled with salt. After three days, it is necessary to fold the lower hams up, and the upper ones down. The duration of dry salting is three weeks. After that, you can get the meat, clean off the salt from it and hang it in a cool place.

Salting in brine

Put the meat in a barrel in layers, between which pour spices (ground black pepper and bay leaf). Prepare brine. For 10-12 liters of water you will need:

• 1 kg of salt;
• 0.3-0.4 kg of sugar;
• 0.06 g of saltpeter.

Add dry ingredients to a bowl of water and bring to a boil. Boil for 5-10 minutes, then remove from heat and set aside. Pour the cooled solution into a barrel with hams, place a press on top. The duration of salting in this way is 1-2 months. At the end of the process, remove the hams and hang them in a cool place to dry.

Combined method

To begin with, the meat ingredient should be salted by the dry method. Garlic can be added if desired. Salting time 14−21 days. The brine can be made not very salty. This is due to the fact that during dry salting, the ham will absorb a sufficient amount of salt. For 10 liters of water you need:

• 500 g of salt;
• 150 g of sugar;
• 20 g of saltpeter.

The meat is taken out of the barrel and cleaned of salt. The container is washed well, then the hams are placed in it. Pour cooled brine and leave for 21-28 days. After the salting time has elapsed, the meat should be hung in a cool place.

Smoked pork hams

Smoked homemade pork ham is much tastier than store bought. Like any other meat, pork ham must be salted before smoking. This can be done by any of the known methods. There are two types of smoking: hot and cold.

hot way

After salting, the ham should be soaked and dried well. For the process of hot smoking, you will need: a smokehouse, firewood and chips of fruit trees.

At the bottom of the smokehouse, put the chips, then hang the meat. Close the smokehouse and light the fire. The smoking process should last at least 12 hours on moderate heat, at a temperature not exceeding 60 ⁰ C. If the fire is too strong, raw sawdust should be added. The finished product has a beautiful and appetizing dark brown crust. At the end of the smoking process, ventilate the ham for 6-8 hours, and then you can try.

cold method

In order for the ham to be stored for a long time, a cold smoking method is used. This cooking method is longer and more painstaking than hot, but it turns out an appetizing and very fragrant ham that can be stored for several months.

After salting, the ham is soaked for at least five hours. Then the meat is dried and aired for 7-8 hours.

The period of cold smoking lasts from three to seven days. The processing process takes place with cold and thick smoke. The temperature should be no more than 25 ⁰ C.

Smoking must be continuous. This is especially important in the first 12-15 hours. At the end of the process, the meat should ripen. To do this, it must be wrapped with a piece of gauze and hung out in a dry, cold and well-ventilated area for 14 days. Only after all manipulations the meat is ready for consumption.

Features of home smoking

1. The smoking process is best done in dry, calm weather.
2. Chips and firewood from oak, fruit trees or alder should be used.
3. At the end of the smoking process, juniper twigs can be added if desired. They will give the meat an unusual and piquant taste.
4. The finished product must be ventilated to remove the strong smell of smoke.

Before serving, it is better to put the ham in the refrigerator for several hours. This will give the meat the taste of a real homemade delicacy.

Storage of smoked meat

Cold smoked ham can be stored for 6 months at a temperature of 2 to 5 degrees. The room should be dark, dry and well ventilated.

Hot smoked meat is stored much less time - no more than two months in the refrigerator. It is better to wrap the ham with thick parchment. It is not recommended to use cling film for these purposes.

Leftover meat can be stored in the freezer for up to a year. The product should first be wrapped in foil, and then put in a bag.

boiled ham

Pork meat can also be boiled. Rinse the ham, then put it in a pot of cold water and put it on the stove. Bring to a boil and reduce heat. Cook the meat until tender over low heat. The process takes approximately 3-4 hours. Allspice or black pepper, onion and carrots should be added to the broth. Onions make the meat juicy, and carrots give it a sweetish aftertaste. 20-30 minutes before the end of cooking, put salt and bay leaf. Do not put salt at the beginning of cooking, otherwise the meat will be tough.

The meat should cool down along with the broth. The ham should not be taken out earlier, so that it is not dry. Must be stored in the refrigerator.

Some people like to cook boiled-smoked ham. The cooking process consists of two parts: first, the salted meat is boiled and then smoked. Salted ham is soaked in water for at least an hour. Then put in boiling water, adding bay leaf. The product is boiled for two hours, after which it is taken out of the broth, dried and proceed to the smoking process. In this case, the hot method is suitable. Duration 8 hours at a temperature of 60 ⁰ C.

So, cooking a ham at home from pork is a very real task. It is important to decide on the method of preparation so that the finished product is to the taste of all households.

Smoked meat, sausage, fish have firmly entered our daily and festive menu. We regularly buy smoked delicacies in the store and in the market. Unfortunately, we have also heard that industrial-scale smoking is often done with liquid smoke, and the seductive smell is achieved through dubious chemical operations.

In this sense, homemade smoking is much more preferable. This process is much less complicated than it seems at first glance. Cooking your favorite smoked meats in a hot smoked smokehouse is no more difficult than cooking meat in the usual way - in a frying pan, saucepan or oven. Interestingly, you can smoke meat, fish and vegetables right at home. The water lock will ensure tightness, and the smoke will not escape outside the smoker, except through a hose.

In this recipe, we will tell you how to properly cook smoked chicken legs at home in an ordinary city apartment, or rather in a kitchen on gas. If you have your own house or summer cottage, then smoking chicken legs in a hot smoked smokehouse is also easy. We do it on a fire.

Taste Info Second courses of poultry

Ingredients

• 1.5 kg of legs,
• pepper and salt to taste,
• a handful of alder chips.

How to cook smoked legs in a hot smoked smokehouse

The easiest way to cook chicken in a smokehouse. Process chicken legs, wash. Smoked legs should not be large, otherwise they may remain raw.

Before smoking the legs, salt them for 8 hours. Salt as usual - to taste. Pepper, you can sprinkle with your favorite seasonings, but there is no particular need for this: all the same, the smell and taste of smoke will be dominant.

After 5 hours, you can start preparing for smoking. Put the legs on a wire rack for half an hour so that they are weather-beaten and dry.

In the meantime, let's prepare a hot smokehouse. Wet wood chips of alder or other trees (conifers will not work) with water.

Line the inside of the smoker with foil to make it easier to clean after use.

Lay the wet chips on the foil.

The layer of chips should be thin. In total, we need no more than a handful (male) for a smokehouse of this size.

We put a pallet on the wood chips.

On the pallet - the grate. In total, there are two grates in the smokehouse - two tiers. You can put 1.5-2 kg of meat on them.

We lay out the legs on the grate so that there is free space between them.

Installing the second grid. On it you can put another batch of legs or other parts of the chicken - wings, legs. You can put other meat, the main thing is that its cooking time is the same as the legs.

We close the smokehouse. Smoke will be removed through the fitting. Pour water into the groove around the perimeter. This is the water castle. We put the smokehouse on a small fire. The size of my smokehouse is such that it fits on one burner of a gas stove.

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When smoke comes out of the fitting, we put a hose on the fitting, and send this hose to the window or hang it from the hood. From the moment the smoke appears, we cook the legs for about an hour on a fire slightly less than average. After that, we turn off the fire, but do not open the smokehouse for another 20 minutes (so that the smoke leaves).

A common question: how much to smoke hot smoked legs? The smoking time depends on the mass of the meat and the level of gas, and on average varies from 60 to 80 minutes. If you see that the meat has not been smoked, cover the lid of the smoker and continue smoking.

Ready smoked legs have a pleasant light brown color. You can eat them after 5 hours. Most often, the owners do not stand up and the first tasting is carried out immediately.

Smoked meats should be stored in a cold place for no more than three days.