The question of how to smoke a rabbit often arises in those people who independently breed these animals. But city dwellers can pamper themselves with delicious meat, useful at any age.
Pick your recipe
You will need
-
- smokehouse;
- rabbit carcass;
- salt;
- water;
- pepper;
- garlic;
- sawdust.
Instruction manual
1
The carcass of an animal purchased in a store can be used immediately, as it is initially freed from the hide and entrails. Soak the rabbit carcass in a brine consisting of 2 liters of water and 4 tablespoons of salt. In it, he must lie for at least 12 hours so that the meat is evenly salted from all sides.
2
Remove the rabbit from the brine and hang it to dry in the open air for a couple more hours so that excess salt can drain. To do this, you can attach the carcass to the hook and hook it over the bath on a rope designed for drying clothes.
3
After two hours, rub the rabbit with pepper, liquid smoke, and finely chopped garlic. Thanks to spices, the smoked rabbit will turn out more fragrant.
4
As a smokehouse, you can use ready-made units, offered in sports stores, or any thick-walled dishes of sufficient volume.
5
At the bottom of the pan, pour a layer of sawdust a few centimeters thick. It is best to use shavings from fruit trees, they will give the meat an additional flavor.
6
On top of the sawdust, place a wire rack on which to place the rabbit carcass. To prevent it from burning, grease the grill with vegetable oil. The smokehouse must be closed on top, the denser the better. Some people use smoking medical bix to sterilize instruments.
7
Place the smokehouse on a gas stove or electric stove for 2–2.5 hours. After waiting for the smokehouse to cool, you can try the meat for a degree of readiness.
note
For hot smoking, the rabbit should not be too old and fat. Otherwise, the meat may turn out to be too tough, and the greasy fat will simply fill all the sawdust, which will prevent further smoking.
Useful advice
It is best to smoke the rabbit in the fresh air, as even the most airtight containers let smoke out. Otherwise, the probability of spoiling the ceilings in the kitchen is quite high.