Smoking is a laborious and lengthy process. So, relatively fast hot smoking requires at least 6-8 hours, and cold smoking is carried out for several days. In addition, you need to prepare a device for smoking, a smokehouse, and stock up on shavings and firewood. But creating a culinary masterpiece, such as a duck with juniper berries, smelling of aromatic smoke, is worth the work and time.
Pick your recipe
You will need
-
- For a simple smokehouse:
- galvanized bucket with a lid;
- alder shavings
- mountain ash
- pears
- apple trees
- plums
- grid on legs;
- alder wood
- mountain ash
- pears
- apple trees
- plums.
- For smoked duck:
- 1 duck;
- garlic;
- 2 onion heads;
- 50-100 g of salt;
- 10 g of sugar;
- 1 tsp ground cloves;
- 1 tsp ground cinnamon;
- 0.5 tsp ground allspice;
- 3-4 bay leaves.
- For smoked duck with juniper berry:
- 1 small duck;
- 100-150 g of garlic;
- ground allspice;
- ground black pepper;
- 1 tsp salt;
- 1 tsp sugar;
- ¼ tsp citric acid;
- 3-4 dried juniper berries.
- For smoked duck:
- lean meat duck;
- salt (30 g per kg of poultry);
- saltpeter (1 pinch per kg of bird);
- spices (to taste).
Instruction manual
1
Simple smokehouse Take a galvanized bucket, pour a layer of wood sawdust or shavings 1-2 cm thick on the bottom. Install the grate in the bucket, put the prepared bird on the grate, close the bucket with a lid, start a fire under the grate. Do not open the lid while smoking.
2
Hot-smoked duck Pinch, rinse, duck, gut, remove small feathers, cut legs, neck and wings to the first joint. Wash the bird very thoroughly. Rub with salt, put in a deep bowl, soak in the cold for 2-3 days.
3
Pour water at a rate of 1 liter per 1 kg of poultry into the pan. Pour salt, cloves, cinnamon, allspice, bay leaf and sugar into the water, bring to a boil, remove from heat and cool in a sealed container so that the smell of spices does not disappear.
4
Pour the duck with this decoction to cover it for 1-2 centimeters, stir, check that the salt has dissolved. Put in a cold place for 2 days. Remove the duck from the brine, hang it in a dry room at room temperature, wait until the bird dries. Smoke the duck for 4-5 hours at a temperature of 70-80 ° C, then another 5-6 hours at 50-60 ° C.
5
Smoked duck with juniper berry Cut the duck in the middle of the breast, mix salt, peppers, sugar, juniper berries, citric acid, squeeze the garlic into spices. Rub the duck with this mixture inside and out, put it in the dishes, squeeze with the weight and pickle for 2 days in the cold. Rinse and dry the carcass, then smoke with alder branches in cold smoke for 2 days.
6
Pinch, gut the carcass, cut the wings to the first joint, paws and neck. Wash the bird, cut along the back, separate the meat from the bones, remove the bones. Put in a deep dish, sprinkle with salt, saltpeter, spices, soak in the cold for 2 days.
7
Roll the carcass with the skin out very tightly, tie with twine, rub with salt and spices, wrap in gauze and hang in a cold room for another 2-3 days. Smoke with cold smoke for 2-3 days.