How much to smoke hot smoked duck. Homemade smoked duck cooked in a simple and quick way. Smoking duck with liquid smoke

Do you want to preserve the carcasses of poultry such as duck, chicken, goose or turkey for a long time? Try cold smoking them at home for the winter. This method is simple and affordable, and poultry smoked products cooked using it are aromatic, juicy and tasty.

For the preparation of our stock, poultry carcasses (turkey, chicken, duck, or goose) of fresh slaughter are required.

At the first stage of cooking, poultry carcasses need to be plucked from the feathers, small feathers can be removed with tweezers. Then, the carcasses to be cleaned must be gutted (remove the insides) and cut them lengthwise, into two equal parts.

Further, it is necessary to put our half-carcasses between two boards for cutting meat and beat off the meat well with the back of the ax so that the bones and joints of the bird are flattened, and cerebral fluid flows out of the spinal cord. This manipulation is necessary so that the brine penetrates the meat better and in the future, it smokes better.

To make smoked meat more tender, half-carcasses of poultry must be hung in a cool (t not more than 10 ° С) ventilated room for 48–96 hours.

• boiled warm water - 700 ml.;
• table vinegar (30%) - 3 tbsp. lies;
• table salt - ½ tbsp. lies;
• chopped garlic - 2 cloves;
• bay leaf - 2-3 pcs.;
• sugar - 1 tbsp. lies;
• ginger (chopped) - ½ tsp. boxes;
• cinnamon - ½ tsp. lodge;
• juniper berries (dried) - 5 pcs.;
• black peppercorns - 2-3 pcs.

The brine for poultry smoking is designed for 1 medium-sized carcass.

It's easy to make. Stir all the components of the brine in boiled water and lower the bird into it so that the carcasses are completely covered.

During the time it is in the brine, the meat must be turned over several times.

Chicken carcasses are usually too lean. In order to make them a little fatter, after salting in the meat, you need to make several cuts in which you put chopped lard and garlic.

Fatty poultry (goose, duck, turkey) can only be stuffed with garlic for flavor.

Before starting smoking, the poultry carcasses need to dry out. To do this, they are hung up for a short time in a cool room.

During the cold smoking process, we need to water our homemade smoked meats with brine several times.

A fatty bird should be smoked longer to melt excess fat. The readiness of the meat is very easy to determine; in the finished carcasses, the film will easily separate from the meat.

Store smoked poultry in a cool place wrapped in wax paper. This will preserve the aroma better.

Such cold smoked poultry can be served as an independent dish, or, on the basis of such smoked meats, you can prepare a very tasty roast or salad.

See also video: Salting and Hot Smoking Geese. My recipe. Part 1

Hot Smoking Geese! Part 2.

The mere mention of smoked dishes causes an impetuous desire to taste and feel the very taste. An unforgettable aroma is able to satisfy the sophisticated whims of the fastidious gourmet and become the main dish on the festive table. There are no huge difficulties in the smoking process itself, but there are some subtleties on which the taste of the resulting dish depends.

And before the final serving of poultry, a special place is occupied by the preparatory stages:

• plucking from feathers;
• butchering the carcass;
• pickling with special seasonings;
• smoking.

The following method is suitable for cooking duck:

The second method is good to use in a deep container on a gas stove or with the help of a designated smokehouse in your own summer cottage. The main task is to prepare the bird for marinating, and then follow the cooking time.

Note that 100 grams of smoked duck contains 330 calories. Energy value is contained in proteins - 18 g and fats - 28 g.

Ever smoked a duck on your own?

YesNot

Preparatory process for pickling

To get a tasty dish, you should know how to marinate in the right way:

1. The carcass of a duck must be carefully plucked without leaving feathers on the skin.
2. Burn with a special burner to remove excess hairs. Wear oven mitts during this process for safe work.
3. Rinse well and dry with a towel.
4. You can leave the whole carcass or cut it into portions.

Many hunters use the cooking method before smoking. hot water for their game. The taste of the bird itself depends on the action, how much and how to salt.

1. The game is boiled in salted water with spices for 20-30 minutes.
2. By the next step, the duck should cool down in its own broth.
3. Wipe the carcass with a towel and send to the smokehouse.

Steaming the carcass in advance and immersing it in the pickling brine for 4 hours will make the meat more tender and juicy.

How to smoke duck on the stove in a smokehouse

If there is no way to go on your own country cottage area, you can smoke a bird on a gas stove. Special smokers for home cooking are sold on store shelves. Whether you choose a rectangular or cylindrical shape, it doesn't matter. Pay attention to its volume.

The result at home in the kitchen will turn out no worse than cooking according to the same recipe in the air. But if you do not have such a device, you can cook duck according to this recipe using a pressure cooker.

How to smoke over an open fire

The instructions for cooking over an open fire suggest the following sequence:

1. Place the pickled duck according to the recipe suggested above in the article in the smokehouse.
2. Spread an even layer of sawdust from fruit trees on the bottom.
3. Put a dense pallet on top of the sawdust, roll round balls of foil instead of legs.
4. A lattice is placed on the pallet, and a prepared carcass is placed on top of it.
5. Light a fire on the burner.
6. Withstand the time in the smoking device for 1 hour.

Important: check the carcass over time so that it does not burn. You can also not only cook the whole duck, but also divide it into portions, so it will take less time to cook it this way.

Sometimes the smoking procedure takes about 40-50 minutes.

How to cold smoke

Cold smoking also includes pre-marinating.

1. Soak before smoking in a cold marinade in a saline solution with spices. For a more pronounced taste, it is a good idea to add the juice of one lemon to the marinade. To add softness, it is recommended to beat off the carcass a little with a wooden mallet.
2. After marinating, dry the carcass, wipe dry and rub with a mixture of spices.
3. Put under oppression for 48 hours.

For the cold method, a special device should be selected. As for the choice of time, how much to smoke hot smoked duck, it can be increased, ranging from 48 hours to 54 hours.

So, duck. An attempt, nothing more, to try to master the smoking process.
Here's the result ... the result.

There are many recipes, or rather a recommendation for smoking poultry - there are many duck. From downright simple to incredibly sophisticated. More precisely, not so much fancy as indistinct and difficult to describe. And at the same time, simple things are incomprehensible from these descriptions, which, according to my feelings, are complicated simply by ignorance of the subject. For example, a recommendation to smoke poultry for 10 - 12 hours with a two-stage temperature change. First, keep it at 50 - 70 degrees for 5 - 6 hours, and then ..., but it is still not clear how to smoke. "Hot" or…. In general, as in most "wise culinary" sources, these recipes ... "take 100 grams of beef, pepper and salt - to taste, and fry yourself a steak" and, of course, strictly obligatory, a beautiful photo of a piece of fried meat.
But! Some useful and interesting information was nevertheless collected and ... but by the way, judge for yourself whether it is worth taking note of something.
I will only repeat, excuse me, I will tell you everything in some detail. Precisely because if it suddenly "who needs it", then not all are powerful experts in cooking and ... in general, I hope that the details will be useful.
So, let's take a duck.

Where do we get it? I took in the freezer. Harvesting, sorry, last year. We have them at home. Looking ahead, I will note. Although ru ..., in general, we harvested on the seventieth day, as the recommended day, from hatching, but still we had a lot of fat in the birds. So I do not recommend using it for smoking ducks from the supermarket. And although there is now on sale the so-called. "Peking" (in the sense of the breed) ducks, but ... in general, they differ little from the "non-Peking" ones. So - go to the market and choose such that there is less fat in the carcasses.
I will tell you in detail how I butchered. Because, unlike the way it was,

And cut out the tail too. This part, which is, so to speak, opposite the neck.

Then we cut the carcass in half. On the keel, so to speak. Or along. This is as familiar as anyone.

If you paid attention, when butchering the duck, I cut off the edges everywhere. Oily skin.
Cut each half, along the border of the ribs, into the breast and thigh.

The winglet from the chest part and the leg from the femoral part do not need to be cut out.

But, again, cut off the edges. There will be enough fat without them - I guarantee it.
Here is such a winged breast.

And a thigh with a mastic.

Actually, here are the main four parts of the carcass that will go into action.

I cut two carcasses. Here's what's in store.
Note that the tail and neck with a collar were also left for smoking. Eat them, of course, will be ... very fatty, but for cooking, such as soup or a hodgepodge, it will be very harmless.

For salting meat, I prepared this mixture. A teaspoon of coarse salt per kilo of duck is a mixture of herbs. There thyme, oregano, rosemary. And a mixture of peppers. Paprika, black, white fragrant, a little hot red. These condiments and spices, their quantity and set - to taste. And mix well.

Then sprinkle each piece of duck with this mixture and even slightly, I'm not afraid of this word, stir it. Not that strongly rubbing the salting mixture, but rather distributing it evenly. But without fanaticism.

We put it in a saucepan. Between the layers of meat and on top, then it is useful to sprinkle with the same mash of salted.

And in the refrigerator. Or a cellar. This is who has what. Twelve hours. No oppression is needed.
And then…. Fill with water. To cover the content - nothing more.

Bring to a boil. It is not necessary to remove the foam. The main thing here is not broth.

Later…. One remark should be inserted though.
Sources unambiguously explain the meaning of this process by the fact that it is necessary to boil subcutaneous fat from the bird's parts. Here I agree. Look at the resulting broth, so to speak. Its saturation is very, very impressive.

Again, the duration of the process. Somewhere it is recommended to bring to a boil and remove the pan from heat. Somewhere I advise you to cook for minutes from fifteen to half an hour. I let it gurgle for about twenty minutes. Still, the first experience and how the smoking of meat will go, I do not know yet.

Remove the pan from heat and set to cool. I had to put a load on top so that the duck would not crawl out.

When it cools down, we take out the bird pieces from the pan and ... I put it in a colander so that the glass water and the pieces dry out a little.

Of course, it would be better to hang it, but ..., in general, somehow it did not grow together.

We charge the smokehouse. A couple of handfuls of apple chips and quite a bit of cherry. For perfume. Above is a pallet that protects sawdust from grease and other emitted juices.

Place the duck skin side down on the wire shelf. So that the pieces remain a place.

The pieces are quite voluminous, and the legs - the folds of the lattice are not very good. And so that the upper grill does not lie on the smoky pieces of meat, I put these supports under the upper grill.

And the upper lattice no longer lies on ... however, this has already been said.

We close the lid and box on fire. Not very strong, but still fire. Although, nevertheless, closer to well-heated coals.

After about twenty minutes, open the lid for a couple of minutes to ventilate, or rather to release the steam. Excess moisture - no need.

And then I kept the smokehouse on low light for another forty minutes. So ... a little more than a candle. I threw in the chips.

Then he let the coals ... practically go out.
And here's what happened.

Eh ... Juicy. Those. drought did not work. Already good. Meat cannot be called fat, although there is quite a lot of subcutaneous fat left. And, if without vodka, then it will still be difficult for the body to process. Although, if, as I said, cook soup or make a hodgepodge with duck, then it is quite applicable. But! The sediment is dark, especially from the skin, for example, the near-neck areas must be removed. Whatever one may say, but it brings bitterness.
But, in general, the experience is positive. Quite.
Angela for you at your meal!

And a couple of practical remarks - conclusions.
1. It is necessary to cook. But no more than five minutes after boiling. While it cools down, the subcutaneous fat will still be melted to the same extent as with a longer gurgling of the broth. Longer boiling has no practical benefit.
2. Wood chips. Based on the shown volume of the bookmark and the smokehouse itself. Slightly more than a third and a little less than half of a regular faceted glass. Regardless of the composition, in terms of wood species. Optimum would be, in my opinion, two-thirds - an apple tree, the rest ... I would put in half a cherry and alder. Put more ... you can see what happened.
3. Heating temperature and cooking time. Here, no comment. Everything will work out correctly if, I repeat, the chips are in moderation. The duck will be baked and will acquire aroma and aroma.

Russia is not the leader in the consumption of duck meat. Residents of the countries of Southeast Asia do not accept vitamins in tablet form, but prefer to get them from natural products. Dark meat is especially appreciated, as well as broth cooked on fatty parts of carcasses.

Historical facts show that duck dishes appeared in the era of Ancient civilizations. That famous Peking duck was known during the reign of the most famous dynasties.

The Chinese used this bird in traditional medicine. It was believed that it maintains the balance of "cold" and "heat".

As for the opposite part of the world, Europeans have always considered the duck a delicacy, as it was served in expensive restaurants.

Useful qualities of duck meat

It is known that the iron contained in any meat is considered a precious element for the human body, as it is involved in the formation of hemoglobin. When its level in the blood decreases, there is a risk of developing anemia, which mainly affects women, especially during pregnancy. In addition to general weakness, anemia is also observed. But this is far from being positioned beneficial features element - iron. Without it, B vitamins will not be absorbed.

Vitamin A has traditionally been considered an agent that accelerates regeneration processes. Patients in the postoperative period were prescribed vitamin for wound healing. It also has a positive effect on vision, but few people are aware that it serves as a kind of barrier for infections that attack the body from the outside.

The group of B vitamins keeps the body in good shape. Some of them help to strengthen bones, nails and hair. Others stabilize the central nervous system, improve metabolism, and increase immunity.

Duck meat contains a lot of unsaturated acids. At least there are many more of them than in any other bird. Not so long ago, the "pursuit" of this substance began, as it was discovered that it is fatty acids that are antioxidants. General rejuvenation of the body is the goal of the overwhelming majority of "dieters". In addition, a lack of acids leads to the development of diseases of the cardiovascular system and the central nervous system. This is especially dangerous for a growing organism.

Preparatory stage

Duck smoking, like any other outdoor cooking process, is a whole ritual. If you do not honor its peculiarities, then the easiest way is to buy a ready-made smoked product in a store. But what can compare with the aroma of a fresh baked crust, enticing with its golden tint. For this, many are ready to give up all even the most urgent matters and go out of town, to the country, especially if the weather permits, in order to work wonders of cooking.

However, even the most experienced smokers at home cannot do without a recipe that describes the entire sequence of actions, from preparation to serving a delicious dish on the table.

Let's make a reservation right away that we are not supporters of abundant equipping with seasonings and spices, although we will consider this method of salting. Only natural scents are able to convey the entire fine composition, characteristic only for home smoking.

First, you need to acquire basic raw materials, materials and ingredients. The queen of the holiday is the duck itself, which can be raised in a subsidiary farm, obtained during the hunt, or simply bought in a store. Note that the calorie content and fat content of wild duck is not an order of magnitude, of course, but significantly lower than homemade. And if lovers of a slender figure want to control themselves in eating the latter, then a smoked wild duck will not spoil your energy balance in any way.

You will need to purchase or prepare sawdust. To make the right choice, you need to know some theoretical aspects.

• Many people advise to smoke with thin dry twigs. For cold smoking, this method is quite acceptable, since the firebox of the smokehouse is located at some distance from the box. Even if ignition occurs, the fire can always be extinguished, the branches can be lined and continued to smoke without consequences. When smoking hot, it is not recommended to open the lid of the smoking box, so the twigs will not work.
• If we consider sawdust, then they are more suitable as a material. Sawdust does not burn, but smolders well, but there is little air between the particles, and this complicates the pyrolysis process. The fact is that any wood, when burning or smoldering, emits a whole set of volatile compounds, which are products of chemical reactions. These compounds form light and heavy fractions. The lungs are considered safe for humans. They are the antiseptics and preservatives. But heavy fractions are carcinogens that cause the possibility of cancer. During pyrolysis, heavy particles are “burned out”, but this requires air. Optimum conditions for pyrolysis occur when wood chips are smoldering. Therefore, it is best to choose only this material. Of the breeds, apple, cherry, beech or alder should be considered, conifers contain a lot of resin.

A large amount of spices will eliminate the natural taste and smell of duck meat, but they cannot be dispensed with either. Salt is not only a flavoring agent, but also a good marinade and antiseptic. Pepper does not affect the taste, it only adds pungency and light piquancy. The rest of the spices can be added to the recipe or removed at will, these are thyme, garlic, lemon, dill, tea, basil.

Cutting, salting and pickling

The standard procedure that will have to be done before smoking the duck is butchering and marinating. The first step can be avoided if the carcass is purchased at the store. Otherwise, you will have to start boiling the water, since the pluck is best done if the carcass is doused with boiled water.

Plucking a duck is not easy, except for feathers, you need to get rid of fluff and stumps. With patience, you will end this unpleasant stage anyway. Then the carcass should be singed to get rid of small growths. Usually the bird is scorched over a gas stove.

Cutting begins with removing the entrails. It is advisable not to damage them, as otherwise the meat will have to be thoroughly rinsed with water. If the integrity of the gallbladder is violated, then it will not be possible to get rid of bitterness. Do not try to rinse out the bile site. It is best to remove the lesion along with the meat.

To exclude the possibility of bile getting on the tissue of the product, it is recommended to cut out the gallbladder from the liver only when it has been completely removed from the belly. Through an incision made below the tail, all the insides are removed, except for the goiter. It is best to get it after removing the head.

There are several ways to salt duck.

• The simplest of these is dry marinade, which consists of salt and pepper. This is exactly the minimum set of spices that we mentioned above. The salt is mixed with pepper and washed into the carcass (if you decide to cook the whole bird) or part of it. There won't be a lot of salt here, so you don't need to save. All pieces are placed in a saucepan and placed under oppression. It will be possible to completely salt the meat only after 12-14 hours, because the salt needs to penetrate deep into the fibers. The dry mixture remaining on the surface is washed off with water, and the water, in turn, is wiped off with a towel or napkin. A duck or drake is ready to go to the smokehouse.
• Let's share one more secret that will allow you to add additional tastes and aromas. If you marinate a duck for smoking with spices, then there is an opportunity to combine with "bouquets" according to your taste and desire. Marinade for smoking is water-based, soy sauce or vegetable oil. There is plenty of fat in duck, so it is best to choose plain water. At the very least, it will make it easier to control the salinity of the meat. The water is brought to a boil so that all the ingredients are dissolved in it. You need to take for 4 liters of water 300 g of salt, 100 g of sugar, pepper, garlic and other seasonings to taste. Cool the resulting brine to room temperature and place the meat in it. You need to marinate it in the refrigerator for about two days.

• The third method allows you to immediately pickle and smoke the duck (or rather, imitate these processes). We start in the standard way, then prepare the marinade, but add 2-3 tablespoons of liquid smoke to it. Thanks to this, that you do not have to light a fire and smoke a duck in the country, but only put it in the oven, this method allows you to quickly prepare a dish, and it will not be much worse than a naturally hot smoked duck.

Important points of smoking poultry

The chips have already been picked, the smoker is prepared, the duck is properly salted. You can start smoking. But you need to know that there are two types of meat processing with smoke, and they are implemented both at home and in factory conditions. In one case, hot smoke acts on the meat. Its temperature ranges from 80 to 110 ° C degrees. With this treatment, the protein is denatured. The duck is baked, filling with the aroma and taste of wood smoke. In the second case, cold smoke (26-28 ° C) permeates the meat for a long time, this is called cold smoking.

Hot smoked duck will be ready in a few hours. You can imagine the algorithm for such cooking, but the most important thing is already behind - the meat is pickled.

• Chips are poured into the smoking box.
• A fire is made in the grill.
• The box is installed on the grill.
• A pallet in the box is required, as a lot of fat will be released from the carcass.
• Pieces of carcass are laid out on sieves.
• During smoking, you need to monitor the constancy of the temperature.
• After 2 hours, check the readiness by piercing the meat with a thin, sharp twig. The liquid that is released in this case must be transparent.
• With cold smoking, there is no need to check readiness for at least a day.
• The finished products must be ventilated in the air for at least 2 hours.

You can enjoy the prepared dish, but it is not recommended to store it for a long time. Meat smoked using the second method will last longer than the first. The pieces must be wrapped in foil or parchment and placed in the refrigerator. So that the meat does not absorb the smell of the refrigerator, and the products are not saturated with a smoky smell, it is recommended to eat the duck right away.

This recipe will delight all meat lovers. The special aroma imparted to the duck when smoked creates an inimitable gastronomic experience. Smoked meat has a long shelf life. You will find out how quickly it prepares exquisite dish in a hike and in the country, or at home. We will not use marinade and a lot of spices in the recipe, the advantage of the recipe is its simplicity and availability.

What is needed for the recipe

For cooking, you will need a small smokehouse, homemade or store-bought. If duck is cooked at home, you can use any stainless steel pot of a suitable size as a smokehouse. To smoke, you will need chips or sawdust of alder, bird cherry, apple and other fruit trees.

Products:

• salt;
• black or red ground pepper;
• one duck.

Hot smoked duck cooks very quickly for this recipe. Half an hour is spent on aging the meat in a mixture of salt and pepper and the smoking process itself lasts forty minutes.

In any finished dish, the quality of the original product plays an important role. The fresher the duck, the tastier it will be after smoking.

The duck is plucked, gutted, taking out the entrails. Carefully pull out all the hemp from the feathers remaining after plucking and scorch over an open fire. Rinse well until the water is clear.

The prepared duck can be cut into pieces or smoked whole. Before smoking, it must be rubbed with salt and black pepper and left for half an hour. You can pickle the duck and just cover the bowl with a lid or cling foil. You do not need to put meat in the refrigerator, as in recipes when it is placed in a marinade.

Cold-smoked duck takes longer to cook, and not at home, only at the dacha in a special smokehouse.

Cold smoked duck

After thoroughly rinsing and gutting the carcass of the bird, they put it under oppression for two days in the refrigerator, after rubbing it with the juice of one lemon and salt. To make the meat softer, it is advisable to beat off the duck in front of the ambassador, breaking its bones. So it will be well salted. Before smoking, sprinkle the meat with pepper.

Duck is smoked in a cold way at a temperature of 30 degrees for two days, placing it on the grill of the smokehouse.

Hot Smoked Duck Recipe

Hot smoked duck

The cooking process depends on where the duck is cooked - in the country, on a hike or at home.

The prepared duck, kept for half an hour in salt, is placed in a smokehouse. Before that, sawdust is poured on the bottom of the smokehouse, a baking sheet for fat, a wire rack is placed on top, and a duck is placed on the wire rack - belly down. The smokehouse is placed on an electric stove, making sure that the heating temperature does not exceed 90 degrees.

If they do not cook at home, put a smokehouse with duck on the coals. A good design of a smokehouse has a small diameter pipe with a damper. The smoking process is monitored by the color of the outgoing smoke.

Bluish smoke coming out of the chimney of the smoker may indicate insufficient heating, you can slightly increase the heating under the smoker. If the smoke is dark and thick, it is necessary to open the chimney flap so that the finished duck does not give off bitterness.

After forty minutes, the duck is ready. In order to check if the meat is raw, you need to pierce it with a wooden skewer. If ichor and blood stand out, you need to continue smoking.

Features of cooking hot smoked wild duck

A duck caught on a hunt is a source of pride for a hunter and he wants its taste to be excellent. It is interesting to know how the preparation of wild duck differs from the poultry bought in the store.

A feature of the meat of wild animals is its hardness and a specific, sometimes pronounced smell. But the right cooking process can turn disadvantages into advantages.

For cooking you will need: a smokehouse, alder chips.

Products:

• wild duck;
• salt;
• black pepper;
• garlic;
• cooking water.

The wild duck is prepared by plucking, gutting, searing and washing. In order not to put the meat in the marinade for a long time, which is very inconvenient in field conditions, it can be salted before smoking.

Sprinkle salt on top at the rate of 1/3 tablespoon of salt per duck, pepper to taste and sprinkle with finely chopped garlic cloves (half a head). Leave the duck in a sealed container, belly up for twelve hours.

Twelve hours later, fill the container with the duck with water, bring to a boil and cook for fifteen minutes. Remove the container from the heat and let the duck cool down without taking it out of the water so that the meat becomes juicy and aromatic.

When the broth with the duck has cooled, drain it, and wipe the duck dry with a clean cloth. The meat is half-baked and the ichor will stand out from it, which must be wiped dry. Pre-cooking removes unpleasant odors and eliminates the need to use a marinade to soften tough meat.

A dry alder torch, no more than two centimeters thick, is poured into the bottom of the smokehouse. Place the duck on the grill of the smoker, cover and heat up under the smoker. It is necessary to smoke forty or sixty minutes from the moment smoke appears from the smokehouse chimney.

When you smoke, make sure that the fire is even and does not cover the smoker on the sides, otherwise the duck may burn. Readiness can be checked with a wooden skewer - if clear juice is released, the duck is ready. Do not allow the surface of the meat to darken strongly, otherwise it will be dry, with a bitter aftertaste.

There are recipes in which to acquire softness, raw duck grated with salt and pepper is kept in the refrigerator for three days, and then, placed in a salted marinade, for another three days. But waiting almost a week to smoke a duck is too long.

Video: How to Cook Smoked Duck