SIMPLE WAY TO MAKE SMOKED POULTRY
INGREDIENTS
8 turkey breast (about 900 g each)
One celery stick
Salt
PREPARATION
We boil the water in a large pot (about 1 litre of water for every kilogram of meat). We cut the celery sticks into cubes and add it into the hot water. We put the rinsed meat into the pot and put the pot back on the stove. Turkey should be blanched in a temperature of 70-80 ° C for 30 to 40 minutes. DO NOT BOIL! After this time, remove the meat and add salt to the water remaining in the pot, 10 grams per liter of water. We put the meat back in a pot making sure that it is completely covered by the brine. We take the pot to a cool place for 8-10 hours. Before smoking, we rinse the meat under the running water. We put the fillets on hooks and hang in the smoking chamber for about an hour to dry out our meat a little. We smoke (using only the smoke generator) at 40-60 degrees (Celsius) for 4 - 6 hours. Bon Appetit.
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