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Smoked goose, turkey, large chicken, rabbit
1 serving
Cut the prepared bird or rabbit in half along the breast, rub it with bran and leave it in this form in a marinade under oppression. After that, the carcass is smoked cold for 5-6 hours at a smoke temperature of 25-30 C. The shelf life in the cold is no more than 10 days.
Cut the prepared bird or rabbit in half along the breast, rub it with bran and leave it in this form in a marinade under oppression. After that, the carcass is smoked cold for 5-6 hours at a smoke temperature of 25-30 C. The shelf life in the cold is no more than 10 days.
garlic - 7-8 lobes, salt to taste, vinegar - 0.5 tbsp. spoons, chicken - 5 kg, or goose - 5 kg, or rabbit - 5 kg, water - 1 cup, ground black pepper - 25 g, turkey - 5 kg
