Recipes, or rather, recommendation for Smoking poultry – ducks, there are many. Totally from simple to fancy is unthinkable. Or rather not so much fancy, how indistinct and difficult described. And at the same time, these descriptions are complicated, I feel, simply from ignorance of the subject, confusing simple things. For example, the recommendation is to smoke the bird 10 to 12 hours with a two-step temperature change. First 5 – 6 hours to keep 50 – 70 degrees, and then..., but it is not clear how to smoke. "Hot" or.... In General, as with most "morokulien" sources, these recipes ... "take 100 grams of beef, pepper and salt to taste, and fry yourself a steak," and, of course, astrogeophysical, beautiful photograph of a piece of roasted meat. But! Some useful and interesting information was collected and... and well, judge for yourself whether something to take note of. Again only, I'm sorry to tell you all in detail. Because of the fact that, if it suddenly "who should", not all are powerful spices in cooking and ... well I hope that details will be useful. So, take a duck.

Where to take? I got in the freezer. Crop, sorry, even last year. They have homemade. Looking ahead to notice. Though ru... in General, we harvested in the seventies, as recommended by the day of hatching was, but still birds Zhirkov a lot of work up. So what to use for smoked duck from the supermarket are not recommended. And although there are now commercially available so-called "Beijing" ( in the sense of species) ducks, but... in General they differ little from "natinsky". So – go to the market and choose to Zhirkov was in the smaller carcasses. I will explain in detail how he butchered. The first step is to remove the neck with a band collar. And the tail is also cut. This part, which, so to speak, in front of the neck. Then cut the carcass popolam. On the keel, so to speak. Or along. It as anyone familiar. If you paid attention, then cutting up the duck, I always cut off the edge. The skin with fat. Each half, on the border of the ribs, the cuts on the breast and thigh. The wing from the breast and leg from the femoral cut is not necessary. But, again, the edges of the cut. Fat and without them enough – I guarantee you that. Actually here are the main four parts of the carcass, which will go to the cause.

I have two butchered carcasses. Here is what zagotovitel. Notice that the tail and neck collar too for Smoking left. There are, of course, will be very ... bold, but for cooking, like soup or there is a hodgepodge, to be very harmless.

For salting meat, I cooked this mixture. A teaspoon of coarse salt into keys such as duck – this time, a mixture of herbs. There is thyme, oregano, rosemary. And pepper mixture. Paprika, black, white fragrant, a little spicy red. These preservatives and spices, their number and set – to taste.

And mix well.

Then each piece such as duck sprinkle this mixture lightly and even not afraid of this word, massage. Not that much rubbing the mixture zasolochny, but rather spread evenly. But without fanaticism.

Put in a saucepan. Between the layers of meat on top and then it is useful to sprinkle the same hash salt.

And in the fridge. Or cellar. This one of things. At twelve o'clock. Oppression is not necessary. And then.... Fill it with water. To cover the contents – nothing more. I added a couple lavrushev and peppers. Fragrant and black. You can, of course, and even some roots, there's celery, parsley, but it's not for everybody.

Bring to a boil. Foam is not necessarily to shoot. The broth here is not important.

Then.... Although it is advisable to insert a remark. Sources the meaning of this process are uniquely attributed to the fact that it is necessary to boil the fat from picking parts. I agree. Look, that is to say, the broth was the result. The intensity of his very, very impressive.

Again, the duration of the process. Somewhere recommend bring to boil and remove the pan from the heat. Somewhere suggest to boil from fifteen minutes to half an hour. I gave to poboltatj twenty minutes. Still the first experience and how will smoked meat, don't know yet. Remove the pan from the heat and set to cool. I had a top load put, to duck not to come out.

When cooled, remove from pan ptichkina pieces ... and I put in a colander to water glass and the pieces of drain. a little bit.

It is, of course, it would be better to hang, but... well, somehow it didn't happen. Charging a smoker. A couple of handfuls of Apple wood chips and very little cherry. For perfumes. On top of pallet protecting the sawdust from the fat and other juices secreted.

A duck to put on the grill skin-side down. So that between the pieces remained place.

...

Close the lid and the box on fire. Not very strong, but still fire. Although, after all, closer to good hot coals.

Twenty minutes later open the lid for a couple minutes to air, more pairs later. Excess moisture – do not.

And then I have another forty minutes kept the smoker on low flame. So ... a little more than a candle. Splinter threw.

Then let the coals go out ... almost. And that's what happened.

The side that was facing "down" looks quite decent. Not burnt and not dark. But the one that was facing up, clearly gives to understand – chips was more than necessary. So the experience of "smoked fish" applies here. On my smoker it is necessary incomplete a handful of chips and nothing to fear or to listen to those sources, where they speak, and speak so all chips should pour a layer of ... up to an inch thick. Hence the overabundance of smoke, which gave this picture. Try!

Opensource Projects, Eh ... Juicy. I.e. drought did not happen. That's good. Fatty meat will not name, although subcutaneous fat remained pretty much. And if without vodka, the body will still be hard to process. Although, if, as I said, cook soup or stew to make with duck meat, it is quite applicable. But! The precipitate is dark, especially the skin, for example ogoloshennya areas should be removed. Anyway, and the bitterness it brings. But, overall, a positive experience. Completely. Angel you for a meal! And a few practical observations – conclusions. You need to cook. But not more than five minutes after boiling. While will cool down, the fat will still mytopics to the same extent as when the longer bubbling broth. Longer boiling practical use has not. Chips. On the basis of the shown volume of the bookmark and the smokehouse. Slightly more than a third and slightly less than half the usual faceted glass. Regardless of the composition, in the sense of wood. The best would be, in my opinion, two-thirds of the Apple, and the rest ... I would put half a cherry and alder. Putting more ... see for yourself what happened. The heating temperature and cooking time. There are no comments. All correctly happens if, again, the chips will be in moderation. Duck bakes and acquire the aroma and duhoviti.