💥 Куриные окорочка горячего копчения 🔥 Комбинированный посол (шприцевание + рассол) | Полный рецепт

👉 The secret to juicy hot-smoked chicken legs is combined curing. I demonstrate the full process, from brine to finished product. Hot-smoked chicken legs with a rich flavor and juicy texture. In this video, I demonstrate combined curing (injection + brine filling) – this method ensures uniform curing and consistent results, just like in a professional production facility. Let's break down the full process: — preparing the brine — injecting the chicken legs — curing in the refrigerator for 72 hours — drying and warming — hot smoking modes in a thermal chamber — stabilization 📌 Ingredients and technology: Weight of chicken legs: 4.5 kg Injection brine: — Water: 450 ml (10%) — Salt: 2% (100 g of total weight) — Nitrite salt 0.6% (50/50 with table salt) — Sugar: 10 g — Sodium ascorbate: 2.5 g Brine for filling: — Water: 4 l — Salt: 80 g (2%) — Nitrite salt 0.6% (50/50) — Sugar: 8 g — Sodium ascorbate: 2 g Spices for 1 liter: — Black pepper Crushed — 2 g — Coriander — 1.5 g — Garlic — 5 g — Bay leaf — 4 pcs ⏱ Curing: 72 hours at 4°C 🌡 Drying: 2 hours at 22°C 🔥 Heat treatment and hot smoking modes: — Drying: 60–65°C to 45–50°C internally — Smoked roasting: 85–90°C to 65°C internally — Steaming: 80°C to 70–72°C internally — Final drying: 60°C (140°F) (15–20 min) ❄️ Stabilization: 12 hours at 4°C 📌 This method is suitable for home smoking, as well as for those wanting to reach the level of a craft product. Video Sections (Timecodes) 00:00 Introduction 01:27 Brine for Injection 03:04 Brine for Pouring 04:20 Spices for Flavoring the Brine for Pouring 05:40 Injection 06:55 Pouring with Brine 08:25 Drying. Preparing for Heat Treatment 08:48 Alternative Heat Treatment Options 10:28 Heat Treatment in a Smokehouse 11:02 Heat Treatment Modes in a Full-Cycle Smokehouse 13:54 Review of the Finished Product after Hot Smoking 14:44 Tasting 17:21 Storage Packaging 18:10 Shelf Life of the Finished Product 19:42 Conclusion ================== My Telegram channel, FoodCourt - Sausage Workshop, is for you. In this Telegram channel, you can find interesting and useful information about homemade meat and sausage making, ask questions, and connect with like-minded colleagues. Follow the link https://cutt.ly/we2sGagP and join right now! ================== You can contact Dmitry Boyko, a full-cycle smokehouse manufacturer, on his page at https://cutt.ly/FtUnrsQy =================== Friends, if you liked this video and recipe, please support my channel with a like, a subscription, a comment, a review, and a like and share button. I'd love to hear from you. My gratitude and appreciation go out to you. ================= For advertising, collaboration, and partnership inquiries, please contact [email protected] 💥Subscribe to the FOOD COURTE channel💥 🔥▶ https://goo.su/aKZT =================== #smoking #hotsmoked #chicken #legs #smokedchicken