Smoked chicken delicacies are a decoration for any festive table. Flavorful smoked wings, brisket or whole chicken will become a favorite dish if prepared correctly. Smoking chicken allows you to preserve the cooked meat for long term. Breast is considered the most dietary, tender meat. Excellent salads and snacks are prepared from smoked chicken breast.
Composition, benefits, calorie content of smoked chicken breast
Many people are interested in how many calories are in this product. Compared to other smoked meats, chicken is considered a low-calorie dish.
Energy composition of 100 g of smoked chicken fillet:
- Proteins – 18.0 g.
- Fats – 5.0 g.
- Carbohydrates – none.
- The calorie content of smoked chicken breast is only 117 kcal.
So, you can prepare quite healthy, dietary dishes from smoked chicken.
Chicken fillet contains a sufficient amount of useful substances necessary for humans: calcium, magnesium, iron, phosphorus, potassium, sodium. As well as a number of vitamins of groups A, B, PP.
Like any other smoked meat, chicken is not recommended for people with digestive system disorders, kidney disease, or cardiovascular diseases.
Preparing chicken breast for the smoking process
Before the chicken goes into the smokehouse, it needs to be marinated. The future taste of the finished product depends on the correct marinade. You can use two types of marinating of meat: dry and marinating in brine. The first is used to save time. It will take from 12 to 20 hours. The second one will be more aromatic and piquant. But this method takes more than 48 hours. Prepared by any method, smoked chicken breast At home it will taste great.
Dry pickling:
- Wash the chicken carcass and pat dry thoroughly with a paper towel.
- Rub the meat well with salt, black pepper, and add your favorite seasonings.
- Wrap in foil or cling film and refrigerate for 12-20 hours.
Recipe for pickling in brine:
- Prepare the brine. Boil 3 liters of water and cool. Add 80 g of salt, 50 g of vinegar, 5-6 black peppercorns, 2-3 bay leaves, 2 teaspoons of hop-suneli seasoning. Add spices according to your taste.
- Wash the chicken meat, dry it, dip it in the prepared brine, and place it in the refrigerator for 48 hours.
- Remove the chicken from the brine and dry it lightly with a napkin.
- Hang the breasts so that the brine can drain and the meat can dry thoroughly. This will take at least 2 hours.
Homemade hot smoked chicken breast
For smoking you will need chips of any fruit trees (cherry, sweet cherry, apricot, plum).
Chicken breast is prepared as follows:
- Mix a small handful of wood chips with a teaspoon of sugar and place it on the bottom of the smokehouse. Adding sugar will give ready-made dish nice caramel color.
- Place a tray on top of the wood chips to drain chicken fat and juice. Avoid getting any grease on the wood chips, otherwise the chicken will taste bitter.
- Place the chicken breasts on the grill, leaving some space between them. This is necessary so that the smoke has the opportunity to escape.
- Close the smokehouse with a lid.
- Place the smokehouse on a gas burner or a lit fire. After smoke appears from the lid hole, the fire must be made less intense and maintained for at least 1 hour.
- At the end of the process, remove the meat from the smokehouse, let the smoked chicken breast stand in the air for 2-3 hours until it cools completely.
Smoked chicken breast at home, prepared in this way, turns out to be incredibly aromatic, tasty and juicy.
Features of smoking in a cold smokehouse
Cold smoked chicken takes more effort and time to cook than meat from a hot smoker. This cooking method lasts about 3 days.
Chicken breasts are prepared and marinated with dry spices or in brine, similar to hot smoking. During smoking, the temperature in the smokehouse must be maintained constantly at 40⁰C. Since a cold smoker has a long chimney, the smoke cools before it reaches the meat. Therefore, the process takes a long time.
It is necessary to control the procedure - monitor the consistency of the temperature, turn the meat over for uniform cooking. This method of smoking provides the meat with a long shelf life; cold smoked chicken breast has a more piquant and rich taste.
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After some time, people realized that fried meat is much tastier, and after another couple of thousand years they mastered many interesting and delicious recipes. Today, you can easily cook, smoke, fry meat, stew it, or purchase finished product in the store.
Smoked chicken breast has an incredible aroma, unusual taste and a relatively long shelf life, and the calorie content of this dish is minimal. Of course, the range of smoked goods today is very diverse, but the most delicious and tender dishes are obtained from the breast.
To choose the right product, pay attention to the color; it should be a uniform golden hue without stripes or stains, and the meat itself should be soft and juicy.
Smoked chicken breast can be either an ingredient for preparing a dish or an excellent independent snack; the meat should be cut into thin pieces and served with a little sauce.
Useful properties of smoked breast
The benefit of smoked meat is that it has great content protein, of course, during processing the amount of useful substances decreases, but still, the low calorie content and many recipes attract the buyer to this product.
In general, chicken meat contains many substances necessary for the human body, such as calcium, phosphorus, magnesium and iron. All of the above substances are easily absorbed in the human body from chicken meat.
By itself, chicken breast is considered a dietary meat; it is not without reason that it is highly valued by people involved in sports.
Smoked chicken breast: calories 184 kcal per 100 grams;
Fats: 5 grams per 100 grams;
Carbohydrates: 0 grams
A dish with smoked meat is undoubtedly tasty, but for it to be also healthy, the products must be chosen only of the best quality.
The recipe for smoking high-grade chicken consists only of meat and salt; in the smokehouse, chicken fillet acquires a beautiful color and an unforgettable aroma. You should avoid products of poor quality that are harmful to human health. Unscrupulous entrepreneurs, in order to reduce the cost of the cooking process, may use harmful synthetic dyes or use liquid smoke instead of the natural smoking process.
The most enterprising, but unfriendly people use it to smoke chicken fillet large number chemical additives in order to increase the shelf life of goods. Of course, the taste of such products will not only be different, but will also be harmful to human health.
Recipe for smoking chicken fillet at home
To prepare a delicious, healthy chicken breast, you need the following ingredients:
- Several pieces of chicken breasts;
- Ground black pepper;
- Salt;
- Black brewed tea (about 30 g);
- Soy sauce (60 g);
- Sugar (2 tbsp);
- Oil, preferably olive (70 ml);
- Vinegar (3 tbsp.).
Cooking steps:
Holders home smokehouse The following smoking method is available:
What to cook from smoked breast
If serving homemade smoked breast is too simple for you, you can make interesting salads to complement the taste of the cooked meat:
Salad "Spontaneity"
Ingredients:
- smoked chicken breast;
- fresh champignons (150g);
- hard cheese (150 g);
- Korean carrot (100 g);
- one fresh cucumber and one onion.
Execution steps:
- Chop the meat into small pieces;
- Chop the champignons and onions, then fry over low heat;
- Cut the cucumber into small cubes;
- Grate the cheese onto a coarse grater;
- Mix all ingredients and season the salad with mayonnaise.
Of course, the calorie content of such a dish will be rather high due to the mayonnaise, but you can pamper yourself and your loved ones during the holidays!
Salad "Simplicity"
Ingredients: smoked chicken fillet, bell pepper, greens, mayonnaise.
Cut all ingredients into small pieces, mix and season with mayonnaise.
Salad “Unusual”
From the name of this salad, you can understand that the recipe will not contain the usual ingredients, but try to prepare it, because it is very tasty and healthy!
Ingredients:
- smoked breast (500 g);
- potatoes (6pcs);
- green onions (6pcs);
- egg yolk (4 pcs);
- pickled cucumber (3 pcs);
- cucumber marinade (6 tbsp);
- juniper berries (5 pcs);
- vegetable oil (80 g);
- salt and pepper to taste.
Execution steps:
- Crush the juniper berries;
- Pour vegetable oil into a pan and put the berries there. Heat the mixture for 10 minutes, then let it brew for 1 hour and strain;
- Boil the potatoes with their skins on, then peel and cut into slices;
- Pour the already-infused marinade over the chopped potatoes;
- Chop chicken breast into cubes;
- Chop the onion;
- Peel the celery and chop it;
- Cut pickled cucumbers into cubes;
- Beat the butter with juniper fruits thoroughly with the yolks and spices to make a sauce;
- Mix all ingredients and add sauce.
A wonderful appetizer on the table is smoked chicken breast with aromatic seasonings, garlic, and herbs.
Juicy, tender and flavorful smoked chicken breast fillet. I offer a recipe for hot smoking in a smokehouse with a water seal. First you need to dry the fillet, then marinate it, and then smoke the chicken breast in a smokehouse at home. And most importantly, wait for the time to chicken fillet cooled down properly. Sawdust is better to use fruit trees. Store in the refrigerator for up to 10 days. Serve cold as an appetizer on slices of white bread or use as a salad base.
- chicken fillet 1 kg
- vegetable oil 1 tbsp.
- seasoning for chicken 3 tbsp.
- salt 1 tsp
- ground black pepper 1 tsp.
Rinse the chicken breast fillet and dry with a paper towel.
Mix vegetable oil, chicken seasoning, salt, pepper and grate chicken fillet. Leave to marinate for 1 hour.
Place chicken fillet on smoker rack.
Place the soaked sawdust on the bottom of the smokehouse, place the grill with chicken fillet, cover with a lid with a water seal, pour water and put on the fire.
Smoke the chicken breast in the smoker for 35 minutes over medium heat.
Chicken fillet cooked by hot smoking in a smokehouse at home is ready. All that remains is to cool it and put it in the refrigerator overnight.
Cut the smoked chicken fillet into slices.
Bon appetit.
Recipe 2: Hot smoked chicken breast
It's time to smoke the chicken breast. The breast turned out tender, juicy and not dry at all. And what a gorgeous aroma... Smoked chicken breast will be a wonderful treat for guests and loved ones. It can be used for salads or sandwiches.
- Chicken breast (500-600 g) - 1 piece
- Soy sauce (TM Kikkoman) - 2 tbsp. l.
- Salt (without slide) - 1 tsp.
- Pepper mixture (without a slide) - 1 tsp.
Pierce skinless chicken breast with a toothpick over the entire area.
Season with salt and pepper, then coat thoroughly with soy sauce.
Cover and leave for 1-2 hours.
Pour sawdust into the bottom of the smokehouse.
Place a tray on top to collect juice and fat. Install the grille.
Place the breast. Close the lid.
Place the smokehouse on the fire; the coals should burn well all the time.
Smoke the breast for 40 minutes.
Tender and juicy breasts, with a rich smoked aroma, ready.
You can enjoy it immediately or cool it and use it for its intended purpose.
Bon appetit.
Recipe 3: smoked chicken breast with orange
Do-it-yourself hot smoked chicken breast at home will please every connoisseur. delicious meat. Its delicate structure and delicate taste will delight even a gourmet who has repeatedly enjoyed delicious smoked meat. You can prepare such an appetizing dish either in a specially equipped smokehouse or in a regular cauldron with a wire rack. In both cases, the chicken breasts are simply delicious.
The interesting thing is that in this form, chicken fillet can be used both as a separate cut of meat and as an additional ingredient for preparing many dishes. Smoked chicken breast can be added to absolutely everything. meat salads and in all soups that contain meat. Moreover, if we take into account the fact that its calorie content is one hundred and seventeen calories per hundred grams of product, then using such a meat product you can create a diet menu.
You need to be very careful when preparing the marinade; it should be moderately salty, sweet and spicy. If you overdo it with adding any spice, you can ruin the entire snack. To avoid this, taste the marinade after each component added to it. Taking into account all the recommendations given in step by step instructions With this recipe, you will make the most delicious hot smoked chicken breast at home. Start cooking right now, and we wish you good luck in this important matter!
- chicken breasts - 2 pcs.
- orange - 1 pc.
- port wine - 50-100 ml
- ground black pepper - to taste
- ground coriander - to taste
- ground cardamom - to taste
- hot pepper - to taste
- rosemary - to taste
- table salt - to taste
The first thing you need to do is stock up on a few chicken breasts so you can cook them at home. delicious dish. If you have to buy this product in a store, then purchase it only from meat departments that you have personally checked. However, even in this case, do not forget to pay attention to the freshness and appearance chicken breasts. There should be no foreign smell coming from them, and their color should be exclusively pale pink. So, to start cooking, the purchased chicken meat should be washed and dried with a napkin.
Next, you need to start preparing the ingredients that are intended for preparing the marinade. First of all, bring the orange to the desired state. Carefully remove all the zest from it in a thin layer.
Then cut the orange peel into thin strips, and squeeze the juice from the remaining fruit pulp.
Combine the resulting freshly squeezed orange juice in a bowl with chopped zest.
Add port wine and spices to the exotic mixture, then mix everything thoroughly. Pay attention! After adding spices, be sure to taste the marinade; if any component is missing, add it. However, you should not be overzealous with nutmeg and rosemary, as these spices have a strong taste and aroma.
Place the previously prepared chicken breasts into the prepared marinade, then place the meat in the refrigerator overnight. All areas of the meat should be coated with the orange spice dressing.
The next morning, remove the chicken from the marinade, pat it dry and gently shake to remove any stuck-on spices.
The marinated meat now needs to be slightly dried by hanging. To do this, pay attention to the photo below, in it you will see how easy it is to hang the breasts using ordinary large paper clips.
However, you should not attach paper clips directly to the edge of the fillet, as it may break and fall during the drying process. Hang all the breasts on a rope as suggested in the photo below.
Leave the chicken meat hanging at room temperature for exactly one day.
After the specified time, the meat should dry out and change color. If in its raw form it has a soft pink color, then after this procedure the breasts should turn light brown.
It's time to smoke the dried chicken fillet. To do this, take a cast iron cauldron, cover its bottom with foil, and place wood chips on top of it. Afterwards, place a wire rack in the cauldron closer to the wood chips.
Place the prepared chicken breasts on the installed grill, leaving small gaps between them.
Also cover the edges of the cauldron with foil, then cover the container with a lid and place on low heat. When the first smoke begins to appear in the cauldron, the heat needs to be increased slightly. Attention! There shouldn’t be a lot of smoke in the container, so then adjust the power of the fire yourself depending on the intensity of its release.
Be sure to turn the chicken breasts over to the other side during smoking. The meat should be smoked for about one hour, as a result its color should become appetizingly brown and slightly rosy.
Before serving the finished smoked chicken fillet, it is recommended to cool it first. When cold, hot smoked chicken breast is many times tastier, juicier and more tender. Before use, the meat product should be cut into thin slices and supplemented with mustard and herbs.
Recipe 4: Home-smoked chicken fillet
- Chicken breast 2 pcs
- Tea 30 gr
- Soy sauce 50 gr
- Dried ginger 1 teaspoon
- Balsamic sauce 3 tbsp. spoons
- Olive oil 70 ml
- Salt, ground black pepper
- Rice 1 cup
- Sugar 2 tbsp. spoons
Let's prepare the marinade: Mix soy sauce, balsamic vinegar, ginger and vegetable oil.
Chicken fillet (if it is double, i.e. 2 halves of the breast are connected together) needs to be cut, remove the breast bone. Wash the fillet and place in the marinade for 1 hour. During this time, the meat needs to be turned over a couple of times for better soaking.
Take a frying pan with a thick bottom. Line it with foil. The pan is dry. Place raw rice + tea + sugar + cinnamon on the foil. Place an oven rack on top of the pan.
The structure is ready. The grate itself will, of course, be larger than the frying pan... It can be replaced with this insert in the steamer. The main thing is that this shape is the size of the frying pan. Then the steam will not come out and the chicken will be smoked better.
Dry the marinated fillet with a paper towel, place in another frying pan with vegetable oil and fry on both sides over high heat for a couple of minutes on each side. Do not dry out the meat. It should be fried on top and remain soft inside!!.
In order not to take risks, I fried it over medium heat and a little more than what is written in the recipe. About 5 minutes on each side. I don’t really want to eat raw meat.
Place the fried chicken fillet on a grill in a frying pan with rice and tea. Cover the top with a frying pan lid. Turn on medium heat. After a few seconds, the tea, sugar and rice will begin to smoke. The chicken is smoked. The original recipe says to smoke for 30 minutes over medium heat. By experience, I found out that I smoked on low heat and for no more than 15 minutes. The bottom layer of rice began to burn. I decided that enough was enough. Remove the chicken from the grill. Cool slightly. Slice and serve with vegetables.
Recipe 5: Raw smoked chicken breast
- Chicken breast fillet - 4 pcs.
- Coarse salt - 3 tbsp.
- Turmeric - 1 tsp.
- Paprika - 1 tsp. (can be smoked)
- Ground black pepper - 0.5 tsp.
- Hot red pepper - 1 tsp.
- Dry red wine – 20-30 ml
- Cognac - 20 ml.
Wash and dry the fillet well. You can take duck or turkey breast. Place in a container, add salt and spices. Take the amount of salt based on the volume of meat, assessing visually, based on strong salting (i.e. it should seem like there is too much salt), in the end it will be just right. Pour wine and cognac there, roll the meat thoroughly and massage it in this aromatic mixture. Close and put in the refrigerator for 12 hours
After the specified time has passed, remove from the brine, rinse and dry with a paper towel. We wrap each fillet separately in a clean cotton napkin and put it back into the container, but not tightly to each other, no need to press, let there be air ventilation. Place in the refrigerator for another 12 hours
We take it out, cut it, eat it)
The taste is really raw smoked. One “but” - the consistency is softer than that of a smoked product. And it spoils faster - it must be eaten within 24-48 hours. But I found a way out - while we eat one fillet, I put the rest in the freezer. When you take it out from there, it’s not icy, but like lard—it cuts normally with a knife. I like it even better from the freezer, I made an assortment - lard, brisket, and this brisket) Under strong drinks just a PEST!!!
Recipe 6: Chicken fillet smoked with garlic
- chicken breast 3 pcs
- water 1 l
- salt 2 tbsp. l.
- sugar 1 tsp.
- garlic 3 teeth
- cloves 2 pcs
- peppercorns 4 pcs
- fragrant
- rice 100 g
- black tea 30 g
- dry tea leaves
- sugar 2 tbsp. l.
- dried rosemary 1 tbsp. l.
- marinade to taste
- peppery
- spices for meat to taste
Place the breasts in a saucepan, add chopped garlic, pepper, cloves, salt, 1 tsp sugar,
Pour boiling water, cook for 15 minutes from the moment of boiling, turn off the heat, let stand on the stove for another 5 minutes
Remove the breasts, let them cool slightly and drain
Spread with pepper marinade
Roll in any spices
Cover a frying pan with a thick bottom with foil folded in several layers. Place rice, tea leaves, 2 tablespoons of sugar and rosemary on the bottom. Stir.
Place a grill on top, reduce heat to medium and place the meat on the grill. Cover with foil and smoke for 30 minutes
Recipe for smoked and boiled chicken fillets.
Cooking smoked and boiled chicken fillets at home is easy and simple.
First, you need to salt the chicken fillet. Preparing the brine:
- Table salt - 125 grams
- Sugar - 5 grams
- Water - 1 liter of water
Stir well and add a little black pepper. Generally 2-3 peas is enough, but I use ground pepper because it gives the best flavor.
The brine is ready. Place the meat in a container (I use an enamel container) and fill it with brine.
Salt in the refrigerator for 16-18 hours at a temperature of +4... +5 degrees Celsius, periodically turning the fillet over to ensure even salting.
So, the chicken fillet is salted. Now you need to let the water drain. To do this, transfer the fillet to a dry container and put it in the refrigerator for one hour. During this time, excess water will drain and the meat will dry out a little.
Now that the excess water has gone and the fillet has dried, you need to place it in a smoking net. Cut the required amount of mesh and place the chicken fillet in it.
In general, meshes come in different diameters: 8, 10, 12, 15 cm.
Therefore, the choice of smoking grid depends on what you are going to smoke. If during the cooking process you need to press a product, for example, a roll, then you need to take a mesh of smaller diameter.
If you don’t need to press the product, you can use a larger diameter mesh.
In general, you can choose wood chips for each product. Meat is mainly smoked on alder chips, chicken and lard on fruit chips, and fish is preferably smoked on beech chips. A good result comes from mixing different types of wood chips.
Close the smokehouse with a lid and place on a very hot stove. Leave the smokehouse for 5-15 minutes for the wood chips to smolder. When this happens, we will hear a characteristic crackling sound and can turn off the stove and leave the smokehouse to cool for 3-6 hours.
We disassemble the smokehouse and remove the product.
The chicken fillet has become smoked and acquired a characteristic color and aroma.
Now it needs to be cooked. To do this, the mesh can be cut, but you don’t have to cut it.
Immerse the fillet in hot water. The water temperature during immersion should be 95 degrees, and cooking is carried out at a temperature of 85-87 Celsius degrees for 30-35 minutes.
The temperature must be monitored with a thermometer. Under no circumstances should the water boil.
After half an hour the cooking process was over. We take out our wonderful boiled-smoked chicken fillet, cool it to room temperature and then cool it in the refrigerator for 5-6 hours.
Now the fillet is completely ready. The structure of the meat is dense, the color, taste and aroma are magical. And most importantly, this is a completely natural product. No "chemistry".
It turned out to be a very tasty natural product. If someone does not have a home smokehouse or does not really like (or is not recommended) smoked food, then you can simply skip the smoking stage and make boiled chicken fillets.
The sequence of actions is the same: first, salt the chicken fillet for 16-18 hours, and then cook at 85-87 degrees Celsius (without smoking).
Bon appetit!
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Alexey Mitrokhin
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Chicken breast – dietary dish, but its monotonous preparation quickly gets boring. Therefore, in order to surprise your family and friends with a new dish, you can make a recipe for smoked breast at home. How to make a delicacy really tasty and what you need for it, everything is here.
Usually people deny themselves such a delicacy as smoked meat, believing that it is saturated with substances like liquid smoke, harmful preservatives and carcinogens. But in fact there is healthy recipe home-smoked chicken breast, which in the end will turn out very aromatic and tasty. It requires:
It takes little time to prepare this recipe, but the end result is a juicy and tender delicacy.
For information! Chicken fillet prepared in this way is served both hot and cold. Potatoes in any form are good as side dishes - boiled, baked, fried, mashed. It can also be safely used in appetizers and salads.
Preparing Chicken Breasts Before Going to the Smoker
In order for the finished product to be tender after smoking, with a pleasant taste and aroma, it must be marinated or salted. Several methods are used to marinate meat.
Dry method
It is used when it is not possible to allocate a lot of time to prepare smoked meats.
The chicken carcass is thoroughly washed, dried with a paper towel and rubbed with salt and pepper (add spices to taste if desired). The cooked pieces are wrapped tightly in cling film or foil and place in the refrigerator for 12-20 hours.
Wet method
This option takes longer than the dry method, but after it the delicacy is more spicy.
To prepare brine for smoking, you need to prepare chilled boiled water (3 l) and add vinegar (2 tbsp), salt (80 g), black peppercorns (4-5 pcs.), bay leaf(2-3 pcs.) and suneli hops (10 g).
Washed and dried meat pieces are placed in a container with ready-made brine and left in a cold place. After two days, you need to remove the chicken, dry it with a paper towel and hang it in the fresh air for 2 hours to drain off excess liquid.
There are many recipes for salting and marinades for preparing chicken breast, so let’s look at another popular salting option:
- Add salt (1 tbsp), sugar (5 g), coriander (5 g), basil (5 g) and garlic to water (100 ml).
- Mix the resulting mixture well. And so that the breast is thoroughly soaked in brine, you can inject the marinade into the fillet using a syringe and only then place the pieces in the liquid itself.
- To enhance the aroma, add a couple of bay leaves and black peppercorns to the container.
- We close the container and send it to a cold place for 48 hours if the marinade was introduced using a syringe, and for 5 days if the breast was simply filled with brine.
- After the time has passed, the fillet is hung out to drain excess liquid and only then is it ready for smoke treatment.
Important! This recipe is more suitable for cold smoking.
Smoked chicken breasts prepared at home in any way will be much tastier and more aromatic than store-bought ones. This is due to the fact that here the meat product and all other ingredients are selected independently, and only good firewood is put into the firebox, which will give the smoked meat an incredible aroma and taste.
Cold smoked chicken breast
Smoking chicken breasts in a cold smoker takes much longer than in a hot smoker. But in order to get a truly tasty delicacy, you can wait. After all, after processing with cold smoke, meat products still contain a large amount of useful substances, since the carcass is not subjected to heat treatment.
Interesting to know! The cold smoked chicken breast recipe can also be used for hot smoking. Agree, this is very convenient, because after the meat has been marinated, it can be divided into two parts and, if possible, cooked in different smokehouses (cold or hot type).
The peculiarity of a cold-type smokehouse is a long chimney through which already cooled smoke enters the pieces. That is why the smoking process lasts at least 3 days.
To ensure that your cold-smoked chicken breast is spicy and rich, you should remember to maintain a constant temperature and turn the pieces from time to time to ensure even penetration of smoke.
To get the right smoke, it is better to choose the following raw materials:
- beech or alder chips;
- sawdust from fruit trees (pear, apricot, apple).
Interesting! For real gourmets, you can make a mixture of several types of fruit tree chips.
Upon completion of smoking, the finished delicacy should be hung in the fresh air and after 6 hours it will be possible to prepare various dishes from the smoked breast.
Important! If you compare smoking chicken breasts in smokehouses different types- cold and hot, then after treatment with cold smoke the finished product is stored much longer.
Hot smoked chicken breast
To prepare hot smoked chicken breast you will need only fruit tree chips:
- apricot;
- apple;
- cherry;
- plum;
- cherries.
Interesting to know! The taste of the delicacy also depends on the choice of wood chips or sawdust. Therefore, try to choose fresh firewood and adhere to all the rules. Otherwise, the dish will get a bitter taste or even burn.
Having chosen the appropriate recipe for hot smoked chicken breast, you can begin the smoking process itself, which proceeds as follows:
- Sugar (5 g) is added to the sawdust and the resulting mixture should be placed on the bottom of the smoking firebox. Sugar is added to give the hot smoked chicken breast a caramel color in the photo.
- A stand is placed on the wood chips, onto which the fat and juice will drain. Otherwise, the finished product will have a bitter aftertaste.
- The pieces are placed on the grate in such a way that a certain distance is maintained between them. This way the smoke can escape freely.
- The smokehouse is closed with a lid and placed on the fire.
- When smoke appears, the fire must be reduced and maintained in this mode until fully cooked. Hot smoked chicken breast takes about 1 hour to cook in a smokehouse.
- After the time has passed, the meat carcasses are hung in a cool place for 2-3 hours.
- After complete cooling, the delicacy can be served.
For those who are on a diet, you can always include smoked chicken breast in your diet, the calorie content of which is 184 kcal per 100 g. As for the usefulness of the product, despite the treatment with smoke, the beneficial substances remain.