КОПТИМ ПРАВИЛЬНО. КУРИЦА ГОРЯЧЕГО КОПЧЕНИЯ Видео для начинающих. Маринад, температуры, время, ошибки

Explore and purchase HOBBI SMOKE products: https://hobbi-cold.ru/tihon-gotov-i-p... Promo code for equipment purchases with a DISCOUNT: TIKHON Advertisement by Aleksey Geraldovich Danilov, Individual Entrepreneur, Taxpayer Identification Number (INN) 773386751060. erid: LjN8KDkfJ How to properly smoke and prepare delicious and juicy hot-smoked chicken? This is the question that every beginner asks when they decide to explore the art of preparing meat and fish delicacies at home. Before deciding which smoker to use, whether to focus on cold or hot smoking, people begin to explore the most popular recipes and products, and hot-smoked chicken is rightfully one of them. Smoked wings, legs, and thighs make the perfect appetizer, and smoked chicken breast is the perfect ingredient for sandwiches or salads. Today, I'll show you how to prepare chicken for smoking, how to properly brine or marinate it, how to dry the product before smoking, how long to smoke chicken for hot smoking, what temperature to choose in the chamber, and how to achieve a perfect, even color and avoid smoking mistakes. You'll need: Chicken Nitrite salt: 1.5-2% of the chicken's weight Sugar: 0.3% of the chicken's weight Water: 15% of the chicken's weight Dissolve the salt and sugar in water and spray the chicken with the brine to fill it up to 15% of its weight. Brine in the refrigerator at 2-4°C (37-4°F) for 24 hours. After brining, pour boiling water over the chicken to remove any excess fat. Warming the chicken to 20°C (68°F) internally at 40°C (104°F) in the chamber. Drying with maximum airflow at 60°C (140°F) in the chamber until the surface is dry and matte (approximately 40-60 minutes). Roasting with smoking: chamber temperature 80°C (176°F), maximum smoke for 25 minutes. Steam cooking: chamber temperature 80°C (176°F), steam generator running, until the internal temperature of the chicken reaches 74°C (168°F) at the bone (thigh). Airing and refrigerating for 24 hours. Telegram https://t.me/TihonC_T VK Group https://vk.com/tikhonvb OK Group https://ok.ru/tikhongoto Zen https://dzen.ru/tihonc_t RuTube https://rutube.ru/channel/24679897/ YouTube    / @tihonct   Instagram   / tikhonpastry   Subscribe, like, and share this video. New video on the Tikhon Cook and Travel channel: "Smoking Properly. Hot-Smoked Chicken - Video for Beginners. Marinade, Temperatures, Time, Mistakes." Subscribe to the channel