I didn't even expect how delicious these smoked legs would turn out.
Delicate soft smoked chicken legs. It is very tasty.
Ingredients:
1. Chicken legs
2. Salt (can be halved with the cure salt 0.6% sodium nitrite) - 1.8% (18g / kg)
3. Water - 10% (100ml / kg)
Technology:
Trim the fattest parts from the legs. Boil the water and cool to room temperature, dissolve all the salt in it. Syringe pump legs about 40-50ml solution for one whole leg, depending on their size.
Remove in the refrigerator for 10-12 hours.
Before heat treatment, hang the legs out for several hours so that excess brine will drain, the surface will dry out and the product will be warmed up.
Heat treatment:
Drying at 60C until the surface of the product is dry.
Roasting at 80-85C with smoke (serve smoke no longer than 25-30 minutes), then without smoke until the core temperature reaches 55-58C.
Steam cooking at 80C until reaching 70-74C inside the legs.
Remove in the refrigerator for 12-24 hours.
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