Курица холодного копчения.Сырокопчение. Два засола СУХОЙ ПОСОЛ vs МАРИНАД.

Friends, welcome to the Siberia 38 channel!!!! READ THE DESCRIPTION!!! By popular demand, I'm showing you how to smoke chicken breasts in my smoker. The most important thing is to salt the chicken. In the video, I demonstrate two methods of salting and preparation: dry salting and marinating. I had two chickens, one weighing 1.5 kg for marinating and one weighing 1.3 kg for dry salting. Naturally, the marinated chicken turned out juicier and tenderer than the dry-cured chicken!!! But both chickens tasted excellent, and the spices were just right. Enjoy watching, and bon appétit!!! Dry salting for 1.3 kg: ½ cup coarse salt, red pepper, ground black pepper (I didn't add sugar), grilled chicken seasoning, bay leaf, finely chopped garlic, add citric acid to tenderize the meat, a tablespoon of vegetable oil, mix everything together, rub the chicken, and place under pressure. Marinade for 3 liters: Boil 3 liters of water. Once boiling, add a cup of salt, 3 tablespoons of sugar, bay leaf, peppercorns, and citric acid. Cool the marinade. Add the chicken and breast to the marinade. Cover with a plate so the whole chicken is in the marinade. Refrigerate for several days, turning the chicken over during these days. Afterwards, rinse, dry, dip in boiling water for a few seconds, and hang in the smoker!!! How to build a smokehouse like this: https://www.youtube.com/watch?v=3BFpv... Smoking small crucian carp: https://www.youtube.com/watch?v=CIStp... Smoking grayling: https://www.youtube.com/watch?v=pHfnF... Smoking huge perch and pike on birch: https://www.youtube.com/watch?v=zrl95... Smoking pike on aspen:    • КОПЧЕНИЕ КРУПНОЙ ЩУКИ НА ОСИНЕ. ПРОСТАЯ КО...