燻製の工程を準備から全て見せます。鴨の燻製とスモークチキンを外で燻製します。

In this video, I will show you how to make smoked duck and smoked chicken. 【material】 Chicken breast about 350g About 350g of duck meat I always use this Hungarian duck meat. https://amzn.to/3I5qFnZ [Saumur liquid] Water 500cc Salt 50g Granulated sugar 25g Smoke chips https://amzn.to/3KWtp9p [How to make] ① Make saumur liquid ・ Put water, salt, granulated sugar and white pepper in a pan and bring to a boil to dissolve. ・ When it boils, turn off the heat and transfer to a bowl to cool. ② Prepare the meat. ・ Wipe off the water and then remove blood vessels and muscles. ・ Skewer several places with a bamboo skewer so that the taste can be easily absorbed. ・ Remove the skin of chicken breast and remove blood vessels and muscles. ・ Open the thick part to make the thickness uniform. ③ Soak in Saumur liquid ・ Soak the meat in Saumur liquid, wrap it in plastic wrap, and soak it in the refrigerator for 6 to 8 hours. ④ Dry for 12 hours ・ Wipe off the water. ・ Place it on a net and let it dry in the refrigerator for about 12 hours. ⑤ Prepare for smoking ・ After drying, wipe off the moisture. -Cover aluminum foil on the frying pan and bowl used for smoking. ・ Put about 2 grabs of smoked chips and add granulated sugar. ⑥ Smoked ・ Put a frying pan with smoked chips on medium heat. ・ If smoke comes out from the smoke tip, reduce the heat to low. ・ Put a net on the frying pan and put the ingredients on it. ・ Bite disposable chopsticks so that smoke can escape, and then cover the bowl with a lid. ・ Smoked for about 15 minutes while watching the situation on the way. ・ Please heat the chicken to the center. ・ When the heat goes all the way in, turn off the heat and let it rest for about 10 minutes with the lid on. #smoked #cookingrecipe #howtosmoked #duck #chicken #japanesefood #japanesecuisine #chefrecipe