Smoked leg salad. Hot smoking chicken legs

Salad with smoked legs is a great solution for any festive table, and the variety of salads with this ingredient will not leave indifferent any housewife. Smoked chicken meat has a special aroma and taste. Each time, you can cook different, delicious salads without thinking about where to make them.

Any hostess, before the arrival of the holidays, is puzzled by the question: "How can you please your family this time?" I would like to cook something unusual, simple salads in the form of Olivier and a fur coat, have not caused much delight for a long time, and they will not surprise anyone. I would like to feed my household with something tasty and unusual, which they have not tried before. For lovers of meat salads, recipes for salads with smoked legs are most suitable.

In order to make a salad with a chicken leg, you do not need to have special skills and expensive ingredients.

The main guarantee of a delicious salad is a high-quality and fresh leg. Pay attention to the packing date and smell. And, of course, it is ideal if you smoke the ham yourself.

Salads, as a rule, include vegetables, those products that are in the refrigerator of every housewife, and mayonnaise is most often used for dressing. After spending a little time, you get a delicious and unusual treat that will become the highlight of your festive table.

How to make smoked leg salad - 15 varieties

Poultry meat is very juicy, and at the same time low in calories. It goes well with tomatoes, cheese, mushrooms and corn. This tomato salad has an unusual taste and a very pleasant aroma. Let's get down to cooking.

Ingredients:

• Smoked leg - 1 pc.
• Sweet pepper - 1 pc.
• Tomato - 4 pcs.
• Low-fat mayonnaise -100 g.
• Bow 1 pc.
• Pepper, salt, herbs - to taste

Preparation:

1. Let's start preparing chicken meat. First you need to clean the ham from bones and skin, and cut the meat as thin as possible into strips.
2. Wash the tomato and cut into strips in the same way.
3. Wash sweet peppers, peel and cut into half rings. Peel the onion, then cut it into small cubes.
4. Place the ingredients in one bowl, add finely chopped herbs, black pepper and salt.
5. Season with mayonnaise and mix well.

The salad will taste better if it is refrigerated for 2-3 hours.

The salad is very unusual and delicious. Cooking takes little time, you can prepare a salad in a few minutes if guests suddenly appear on your doorstep, and there is not much to treat them with.

Ingredients:

• Smoked leg - 1 pc.
• Boiled eggs - 2 pcs.
• Hard cheese - 50 g.
• Korean carrots - 50-100 g.
• Bunch of greenery
• Mayonnaise - 100 g.
• Canned corn
• Salt to taste

Preparation:

1. We disassemble the leg: remove the bones and peel. Cut the meat into cubes.
2. Rub cheese on a coarse grater, eggs on a fine grater.
3. Chop the greens finely.
4. When all the ingredients are crushed, we begin to stack the salad.

Laying in layers:

We put smoked meat on the bottom, make a fine mesh with mayonnaise on top. With the next layer we put Korean carrots, which we also coat with mayonnaise on top. The next layer is greenery. Lay corn on top of the greens, then grease it with mayonnaise. We put grated eggs, make a fine mesh with mayonnaise, sprinkle with cheese on top, and add a little mayonnaise on top.

We put in the refrigerator for 2 hours. Salad ready.

The salad is tasty and satisfying. To prepare it, you will not have to make a lot of effort, since many ingredients need to be fried. But after trying it, you will understand that your work is not in vain.

Ingredients:

• Smoked leg
• Canned champignons - 300 g.
• Medium onion - 2 pcs.
• Hard cheese - 100 g.
• Mayonnaise - 100 g.
• Vegetable oil for frying
• Salt to taste

Preparation:

1. Finely chop the champignons, cut the onion into half rings, fry in a hot skillet, until golden brown.
2. Peel the carrots and grate on a coarse grater.
3. Try mushrooms. If they are ready, add salt and put in a salad bowl.
4. Fry and salt the carrots, send to the mushrooms.
5. Remove bones and skin from the ham. Finely chop the meat. Send to the salad bowl.
6. Season everything with mayonnaise and mix well.

Delicious smoked chicken leg salad with cheese. Juicy chicken goes well with cheese, but it turns out to be slightly higher in calories than we would like. In order to make the salad more harmonious, you need to add potatoes.

Ingredients:

• Chicken leg -1 pc.
• Hard cheese - 200 g.
• Large potatoes - 4 pcs.
• Canned peas
• Mayonnaise - 100 g.
• Greens - a bunch
• Salt and pepper to taste.

Preparation:

To start the robots, we need to boil potatoes in their uniforms.

Separate the bones and skin from the leg, leaving only the meat. Cut into strips.

We clean the potatoes, then chop them as you like.

Finely chop the greens.

If there is little time, chop it with a knife, and if you have enough, then chop the greens with your hands, in this case the greens will be more fragrant.

The cheese can be grated on a coarse grater, or sliced \u200b\u200bas you like.

We combine all products. Drain the marinade from the peas, add it to the salad.

Season the salad. Salt, pepper and add mayonnaise.

Mix well, you can serve.

If you wish, you can decorate the dish with herbs.

Ingredients:

• Fresh champignons - 300 g.
• Smoked leg
• Green onions
• Fresh cucumber
• Eggs - 3-4 pcs.
• Mayonnaise -100 g.

Preparation:

The first thing we need to do is put the eggs to boil, so that later they do not slow down the cooking process.

Cut the champignons into cubes, salt, fry in vegetable oil.

Separate meat from bones and skin. Cut into cubes and place on a plate.

We put mushrooms on top of the meat.

It is important that the mushrooms are cooled down, otherwise their taste will mix with the taste of meat.

Lubricate with a thin layer of mayonnaise.

Put a cucumber cut into small strips on the mushrooms, then onion, cut into half rings.

On top of the onion, lay chopped eggs. We leave two yolks and half of the egg white for decoration. Salt lightly and grease with mayonnaise.

Three on a fine grater, the remaining yolks and white. Sprinkle our salad on top.

The dish is ready.

We will prepare a salad that will decorate any table. First, the robots need to prepare 2 plates. Let's get down to making a delicious chicken and pineapple salad.

Ingredients for 2 plates:

• Chicken leg (you can take chicken breast) - 1 pc.
• Eggs - 4 pcs.
• Pineapple - 4 slices
• Hard cheese - 200 g.
• Mayonnaise

Preparation:

Preparing the meat. If you have a leg, separate the meat from bones and skin, if you have a breast, remove the skin from it. Cut the meat into cubes. If there is a desire, then the chicken can be torn.

Cut canned pineapple into small cubes.

We clean the eggs, grate it on a fine grater, grate the cheese on a coarse grater (you can also grate it finely, as you like).

All ingredients are ready for stacking. We take 2 plates and grease the bottom with mayonnaise. Put the chicken on a plate. Lubricate with mayonnaise and sprinkle with grated eggs, then add salt and grease with mayonnaise again. We spread the pineapple. Put grated cheese on top of the pineapple. "Delicate" salad with pineapples is ready.

Ladies' salad with smoked chicken legs

The hostess, too, will not hurt to rest. But, even when planning a bachelorette party with friends, everything needs to be cooked exactly. This salad is perfect for treating friends. It is delicious and unusual, and most importantly, you will spend no more than 15 minutes on its preparation.

Ingredients:

• Smoked leg - 300 g.
• Grapes - 200 g.
• Walnuts - 30 g.
• Peking cabbage - 600 g.
• Mayonnaise

Preparation:

Coarsely chop the Chinese cabbage.

If you have time, it is better to tear the cabbage with your hands, then it is more tasty and juicy.

Preparing the meat. Separate the bones and skin. Cut the sirloin into strips.

Wash the grapes well, then dry with a paper towel.

Finely chop the nuts.

Pour chicken, cabbage, grapes into a salad bowl. Salt to taste and season with mayonnaise. Sprinkle the salad with chopped blemishes on top.

If you want to please your household with a delicious salad - this salad is for you. Fast and easy to prepare. Its components are in the refrigerator of any housewife. Optionally, the chicken leg can be replaced with a chicken breast.

Ingredients:

• Peking cabbage - 150 g.
• Medium onion - half
• Canned corn - half a can
• Mayonnaise - 100 g.
• Chicken leg - 50 g.
• Cucumber
• Salt to taste

Preparation:

1. Coarsely chop the Chinese cabbage. Place it in a salad bowl. Add chopped onion and canned corn to the cabbage.
2. Prepare the meat. Remove bones and skin. Cut as you like.
3. Wash the cucumber. Cut into half rings, peel off if necessary.
4. Place everything in a salad bowl. Season with salt, pepper, season with mayonnaise.
5. Salad ready. If desired, you can decorate with greens. Enjoy your meal!

This salad is ideal if you don't really want to cook, but you need to eat. The recipe is very simple and quick, and the salad is delicious and satisfying.

Ingredients:

• Canned White Beans - 400 g.
• Smoked chicken leg 500-600 g.
• Greens: onion, dill
• Fresh cucumbers - 150 g.
• Mayonnaise - 190 g.

Preparation:

1. Separate meat from skin and bones, chop at random.
2. Wash the cucumber, peel if necessary. Cut into strips or cubes.
3. Open a jar of beans and drain the liquid from it.
4. Finely chop the herbs.
5. Combine all products in a deep bowl, salt and pepper, season with mayonnaise. Put the salad in the refrigerator for 2 hours.

A salad with vegetables and smoked legs is a great summer solution. Vegetable salad harmoniously complemented by smoked chicken. A couple of minutes - and you have an excellent dish ready.

Ingredients:

• Cucumber
• Red bell pepper
• A tomato
• Canned peas
• Mayonnaise
• Smoked leg
• Greens
• Salt, pepper - to taste

Preparation:

1. Wash vegetables. Cut the tomato, cucumber and pepper into strips.
2. Disassemble the chicken leg into fibers. Remove the skin from it and cut the meat into strips.
3. Chop the herbs finely.
4. Season with salt and pepper all the ingredients of the salad.
5. We begin to lay the ingredients in layers: put cucumbers in the first layer, tomatoes in the second. The next layer is pepper. Set green peas and chicken on top of the pepper. Grease everything on top with mayonnaise, sprinkle with herbs, decorate with small cucumber cubes. Optionally, you can smear each layer with mayonnaise.

Ideally, this salad will go up to the festive table. Its elegant look and exquisite taste make it one of the most popular dishes. The taste of this salad will exceed all your expectations. And most importantly, it is prepared without the use of mayonnaise, which makes the salad more low-calorie.

Ingredients:

• Legs - 2 pcs.
• Black olives - 1 can
• Croutons - 80 g.
• Feta cheese - 200 g.
• Lettuce - 50 g.
• Balsamic vinegar - 1 tbsp. l.
• Olive oil - 2 tablespoons l.
• Salt, pepper - to taste

Preparation:

To start cooking, you need to remove the meat from the hams and cut it into small cubes.

Drain the marinade from the corn, add it to the meat.

Wash the salad well and line the dish with it. Tear the remaining 2-3 leaves and add to the salad.

Break the croutons into small cubes.

You can use ready-made crackers from the store, but in order not to interrupt the taste of the rest of the ingredients, it is better to cook the crackers yourself. To do this, place the diced bread in the microwave for 1 to 2 minutes.

Put the salad in a salad bowl, sprinkle with croutons, whole olives (pitted) and cubes of feta cheese on top. If Feta is not to your liking, you can replace it with slightly salted feta cheese. Then pour the dressing over the salad. It is worth stirring it already on the table, before pouring it into the plates.

On a holiday, you always want to try something delicious. But a salad can be prepared not only for a holiday, but also on a weekday. This salad turns out to be inexpensive, as it contains ordinary products that do not cost much at all. Everything turns out very tasty.

Ingredients:

• Fresh cucumbers - 300 g.
• Smoked leg - 300 g.
• Eggs - 4 pcs.
• Canned corn - 1 can
• Mayonnaise - 1 tbsp. l.
• Sour cream - 1 tbsp. l.
• Mustard - 1 tsp
• Dill - 50 g.
• Salt to taste

Preparation:

1. To start cooking, we need to boil hard-boiled eggs.
2. We clean the smoked ham from bones and skin, cut into small cubes.
3. My cucumbers. Peel and cut into strips.
4. Cool the eggs, peel and cut, also into cubes.
5. We wash the dill and cut it as small as possible, if you do not rush, you can tear it with your hands, this will give more aroma.
6. Put all the ingredients in a salad bowl, add corn, which must first be thoroughly rinsed and drained from it.
7. For dressing, mix mayonnaise, sour cream and mustard.
8. Salt and pepper everything. Mix well and the salad is ready. Delicious, simple, fast. If you wish, you can decorate the salad with a fresh cucumber.

This salad has a very presentable look and unusual taste. The dish looks especially impressive in a transparent salad bowl or bowl or large glass.

Ingredients:

• Carrots - 2 pcs.
• Smoked legs - 2 pcs.
• Prunes - 200 g.
• Eggs - 4 pcs.
• Mayonnaise to taste
• Dutch cheese - 200 g.
• Fresh herbs for decoration
• Salt to taste

Preparation:

1. Let's start by setting the eggs to boil.
2. Remove the meat from the legs and cut it into cubes.
3. We take juicy and bright carrots, peel and rub on a coarse grater.
4. We take prunes. If it is too dry, pour boiling water over it for 5 minutes and then cut into small pieces.
5. Rub the cheese on a coarse grater.
6. Hard-boiled eggs, chop with a knife into small pieces.

We begin to lay out the layers of salad:

Put the carrots in the bottom layer and cover it with a "cobweb" of mayonnaise. Then, completely cover the carrots with the meat. We also cover the meat with a "cobweb" of mayonnaise. We put the prunes, lightly coat it with mayonnaise, and on top of the prunes - chopped eggs. Salt and pepper, you do not need to grease with mayonnaise. Put grated cheese on the eggs. The finished salad must be refrigerated for 1-2 hours in order for it to soak.

Salad ready.

Delicious salad with smoked chicken and apples. This recipe is just a godsend. If you have nothing in your fridge except chicken, eggs, apples and starch in your nightstand, go ahead and prepare a delicious salad.

Ingredients:

• Smoked legs - 2 pcs.
• Eggs - 4 pcs.
• Starch - 2 tbsp. l.
• Sour apples - 2 pcs.
• Mayonnaise - 5-6 tbsp. l.
• Green onions
• A clove of garlic
• Vegetable oil for frying
• Salt to taste

Preparation:

1. To start cooking, we need to prepare pancakes: break the eggs, add starch. Beat well. Grease the pan with vegetable oil and begin to fry the pancakes.
2. Remove the skin from the legs and separate the meat from the bones. Cut into strips. We transfer the meat to a bowl.
3. Wrap the cooled pancakes in a roll and cut into strips, send them to the chicken.
4. Peel and seed the apple, cut it into strips and send it to a bowl.
5. Pass the garlic through the garlic, add to the mayonnaise. Mix well and season the salad.
6. Decorate the salad with finely chopped green onions.

This salad looks very nice on the table due to its bright appearance. But this is not its only advantage. For all its simplicity, the unusual combination of pomegranate with other products adds to its taste, notes of piquancy and originality.

Ingredients:

• Chicken fillet (chicken breast, boneless legs) - 300 g.
• Potatoes - 2 pcs.
• Beets - 2 pcs.
• Carrots - 2 pcs.
• Bulb onions - 1 pc.
• Pomegranate - 1-2 pcs.
• Walnuts - 2 tbsp l.
• Vegetable oil for frying
• Salt, pepper - to taste

Preparation:

1. First you need to prepare food for making salad. To do this, boil potatoes, beets, carrots, and eggs.
2. Finely chop the onion and fry it in vegetable oil until golden brown, then let it cool.
3. Cut the chicken into cubes or strips as you like.
4. Peel boiled vegetables and eggs and rub on a coarse grater.
5. In order to give our salad the shape of a bracelet, we need a glass of a suitable diameter. We put it in the middle of the dish and begin to lay the salad in layers.
6. We put potatoes on the bottom, lightly salt and grease with mayonnaise. The second layer is chicken. We coat it with mayonnaise, then put the onion, and carrots on top of the onion. The next layer is chopped nuts. Put the beets on the nuts, coat it with mayonnaise, put pomegranate seeds on top. Salad ready.
7. It is advisable to cook this salad overnight so that it can stand for 10-12 hours in the refrigerator and be completely saturated.

We bring to your attention four popular and simple recipes for making aromatic and juicy chicken legs.

Recipe 1. Legs in mineral water

A simple recipe that will take about an hour to cook (not counting the time for marinating the product). Doesn't require any special culinary skills or specific seasonings. With it, you can cook fragrant golden legs outdoors or at home.

Ingredients:

• fresh legs - 10-12 pieces
• mayonnaise - about 400 g
• mineral water - 0.1 - 0.2 l
• salt - 2-3 teaspoons
• black pepper - 1 teaspoon
• dried dill - 1-2 teaspoons

Product preparation

Before smoking, the product must be marinated. To do this, you will need a container for soaking the legs in the marinade - a saucepan or bowl. As a last resort, you can use a plastic bag.

• First, the legs must be rubbed thoroughly with a mixture of salt, pepper and dried dill.
• Then place them in a saucepan (or deep bowl) and add the minced garlic.
• Then add the mayonnaise and mix thoroughly until each piece is evenly coated with the mayonnaise and spice mixture.
• After that, add mineral water and gently stir the product again. As a result, a marinade of uniform consistency is formed (mineral water is needed so that after smoking the meat remains soft and juicy).
• Then place the product in a cool place for 30 minutes. This is enough to absorb the spices and salt.

Smoking

For smoking, you can use a small portable smokehouse. If possible, use models with a drip tray, as they do not get grease on the smoldering wood chips, resulting in meat without unpleasant bitterness and burning smell.

• Chips of alder or fruit trees are poured into the bottom of the smokehouse in an even layer (if possible, it is recommended to place the chips in a loose envelope made of heat-resistant foil).
• A drip tray is placed on top of the chips to collect the fat.
• A grid is placed above the pallet for storing the product, on which the legs must be placed at small intervals (for better smoke circulation).
• Then the smokehouse is closed with a lid and placed on a heat source (fire, brazier, gas burner, etc.).
• The optimal cooking time is 20 minutes. After the specified time, you can check the readiness of the meat. To do this, open the lid of the smoker and make a small incision. The product is ready if clear juice begins to ooze from the incision (cooking time may differ depending on the characteristics of the smokehouse, the intensity of fuel combustion and the desired result).

Recipe 2. Smoked chicken legs with spices

A simple recipe that requires fruit tree chips. Combined with seasonings, it will create an appetizing aroma of the finished product.

Ingredients:

• chicken legs - 8-12 pieces
• spices (black pepper, chili, marjoram, basil, thyme, etc.)

Product preparation

• Legs must be thoroughly rinsed under running water.
• Then the product is rubbed with a mixture of the selected spices and salt. An obligatory ingredient is pepper.
• After that, the legs should be placed in a cool place for 4-5 hours.
• After a specified time, the product is removed from the refrigerator and laid out on a napkin to dry before smoking for half an hour.

Smoking

• At the bottom of the smokehouse, chips of pear, plum, cherry or apricot are poured in an even layer.
• A drip tray is placed on top to collect the fat.
• Then a lattice is fixed above the pallet, on which the legs are laid out, leaving small gaps between the pieces.
• The smokehouse is placed on a heat source and wait until smoke appears. From this moment, 10 minutes are counted.
• After the specified time, it is necessary to remove the lid of the smokehouse (this will relieve the meat of the bitter taste). After that, the cover is returned to its place. This action must be repeated 3-4 times during cooking.
• After 30-40 minutes, you can check the readiness of the legs by making an incision (if clear juice appears, the meat is ready). If the legs are not yet ready, they are smoked for another 10 minutes.

Recipe 3. Home-style smoked chicken legs

A quick recipe for a small amount of chicken legs, for which it is not necessary to use a smokehouse: you can get by with a goose maker or a large saucepan.

Ingredients:

• chicken legs - 4-5 pieces
• ground black pepper
• set of spices for chicken (to taste)

You will also need food foil and 200 grams of wood chips for cooking (beech chips are best for this recipe, but if they are not available, you can use alder or fruit tree chips).

Product preparation

• Legs must be thoroughly rinsed under cold running water.
• Then the excess moisture is removed with a paper towel or napkins and laid out on a tray or baking sheet to dry for 15-20 minutes.
• Then the legs are rubbed with salt, pepper and other spices.

Smoking

• The bottom of a smokehouse, duckhouse or other metal container must be covered with several strips of heat-resistant foil, making small sides along the edges. Make sure that there are no gaps between the foil pieces.
• Then the chips are poured in an even layer.
• Another layer of foil is placed on top of the chips.
• The smokehouse is now placed on the fire.
• After the smoke appears, the chicken legs are carefully laid out on the top layer of the foil.
• Then the rooster is placed on a heat source for 10 minutes.
• After the specified time, it is necessary to check the condition of the product. If the legs are covered with a golden crust, you can reduce the heat and continue cooking for another 20 minutes.

Recipe 4. Chicken legs smoked with juniper

An original recipe for quick, simple and inexpensive cooking of spicy chicken legs using the hot smoking method.

Ingredients:

• fresh chicken legs - 5 kg
• ground black pepper 2-3 teaspoons
• juniper fruits - about 100 g
• bay leaf
• sugar
• ground cinnamon - 3-4 teaspoons

For best results, smoke fresh meat that has not been frozen.

Training

• legs should be rinsed with running water and dried with napkins
• then rub them with a mixture of sugar and cinnamon

Pour 5 liters of water into a large saucepan, add the remaining seasonings, bring the liquid to a boil and continue boiling for 5 minutes.

After that, remove the pan from the stove and wait until the marinade has cooled to room temperature. Then we place the legs in a saucepan so that each piece is under the liquid (if necessary, the product can be pressed down with a load). After three hours, you can start smoking.

Smoking

• Legs must be removed from the marinade and laid out on a wire rack or tray and left to dry for 30-40 minutes.
• After that, they are pulled together with twine, tightly wrapped in paper and placed in a smokehouse (chips of alder, beech or fruit trees are used for smoking).
• Once the pieces are covered with a reddish brown crust, the smoker can be removed from the heat source.
• Before eating the legs, place the legs in a cool place for 24 hours for airing. As a result, the product is evenly impregnated with a smoke smell. The result is a unique taste and mild aroma of a smoked delicacy with hints of juniper.

Smoking meat has long been a common way to prepare it. We have not forgotten about this method even now. To make smoked pork leg, you need fresh, low-fat pork. Smoked ham is a hearty dish that can be consumed as an independent snack. It is also used in various dishes. Smoking allows you to preserve almost all nutrients: vitamins and minerals.

Before salting the ham, it is necessary to stand for about 2 days in the cold. Before being sent to the smokehouse, the pork is soaked in cold fresh water. This is necessary to reduce the salt content, especially in the outer layers of the product. How long the ham needs to be soaked depends on the strength of the brine, i.e. the amount of salt used, the concentration of the brine and the residence time of the product in it. On average, the product should be soaked for 2 to 5 hours.

To get rid of dirt, the soaked ham is washed with warm water, after which a loop is made on the leg to hang it in the smokehouse. To do this, use a thick needle or make a narrow cut with a knife in the leg of the ham. Twine is dragged through it. The cut should be made approximately 3 cm from the end of the leg. The ham is suspended for 2 hours in a cool room, preferably with a little draft. The aromatic substances of the smoke will not penetrate well into the structure of the meat if it is not dried. After cold smoking, uncooked smoked ham of long-term storage should be kept hanging for 4 weeks, placing it in a dry, cool room.

Meat can be salted in a pickled cucumber or cabbage barrel. It may also be a new container that has not been used before. Only containers used after fish and non-food products are not suitable. The containers are scalded with boiling water and ventilated to eliminate the smell. You need to check if the barrel will not leak. To do this, pour boiling water into the container and close the hole in the lid. Having rolled the barrel from side to side, check if there are any cracks in it.

Now - about salting meat. The cooked ham is cut between the tibia and rubbed with a spice mixture. More spice is poured into the incision to keep the meat longer. The salted hams are placed in a barrel. A little salting mixture is poured onto the bottom. The hams are laid horizontally with the skin underneath. Sprinkle each layer with seasoned salt. After that, close the lid and put in a cold place. The room temperature should be between 2 and 5 degrees Celsius. If the temperature is lower, the meat will be salted unevenly. After a few days, brine will be visible on the surface. Dry salting of meat lasts 2 weeks. Then pour it with cold brine, cover it with a circle and put oppression on top.

Salting meat is possible in several ways. For salting with dry spices, a mixture is taken in the following proportions: 1 kg of coarse salt, 150 g of sugar, 20 g of saltpeter (food), ground black pepper.

A small layer of salt is placed on the bottom of the salting dish, and the meat, previously grated with the curing mixture, is placed on top. The ham is placed skin side down. The curing mixture is also poured between the intervals. The meat is salted for two weeks at temperatures from + 2⁰C to + 5⁰C. When the marinating is finished, the ham is removed from the brine and soaked in cold water for 5 hours. After that, it is hung out in a ventilated place to dry the meat. Here he will have to spend about 10 hours.

Salting in brine: add 750 g of salt, 180 g of sugar, 20 g of saltpeter to 10 liters of water. The components are dissolved in water and brought to a boil, cooled. Put the hams in the prepared dishes, skin side down, sprinkling them with spices. You can take bay leaves, allspice and garlic. Pour chilled and strained brine so as to completely cover the meat. The meat is salted for 4 weeks in a cool place. After this, the hams are soaked and hung out to dry.

For smoking a ham, it is advisable to take the following tree species: oak, birch, ash, alder, beech. Conifers and birch bark are not suitable for this.

To prepare a home-smoked ham, you need:

• Assemble the device and check the health of the firebox;
• Clean the smokehouse from combustion products and other contaminants;
• Heat the device to 200˚, then cool to 100.

The choice of wood chips is very important.

The type of wood used affects both the taste and smell of the final product.

Smoking process

After soaking and drying, you can smoke the ham hot. This will require a smokehouse, firewood, chips of fruit species.

At the bottom of the smokehouse, a chip is strewn. Then the hams are hung out here. The smoker is covered with a lid and put on fire.

Hot smoking lasts 12 hours, at least at a temperature of 60 degrees. The fire should be moderate. If it flares up excessively, you need to throw raw sawdust into the flame. In order for the ham to be finally ready, it is necessary to air it for 8 hours.

For a longer storage of meat, a cold method of smoking is used. This is a painstaking process. But the result is a pork leg with a unique taste and aroma that can be stored in a cool dry place for up to several months.

After salting, the pork is soaked for 5 hours in fresh water. After that, it is dried for 7 hours. By means of cold thick smoke, the meat is smoked for 3 to 7 days. The temperature inside the smokehouse should be between 22 and 25 degrees. Smoking should continue continuously, this is especially important in the first 12 hours. After smoking, the meat is left to ripen. The ham is wrapped with gauze and left hanging for 2 weeks in a cool and dry room with good ventilation.

Smoking at home and its features:

• It is advisable to smoke pork ham in dry, calm weather.
• Firewood and sawdust from fruit trees, alder and oak are better suited for this procedure, as they do not impart bitterness to the final product.
• At the end of smoking, you can throw juniper branches into the fire to kill germs, as well as to add spice and unusual taste to the product.
• To get rid of the pungent smoke smell, be sure to ventilate the ham after smoking.
• It is not recommended to open the smoker often, as this will reduce the temperature inside the device.

Chill pork before serving. She will find the real taste of a homemade delicacy after lying in the refrigerator for about 2 hours.

Cold smoked ham can be stored for up to 6 months at temperatures ranging from 2 to 5 degrees Celsius. It should be placed in a dry and well-ventilated area. It is desirable that the rays of light penetrate slightly into it. This is why an attic or storage room is ideal for this purpose.

Hot smoked products are stored much shorter. They can be stored in the refrigerator for no more than 2 months. In this case, it is advisable to wrap the ham in dense parchment, but you should not use cling film.

The meat can be placed in the freezer. To do this, it is wrapped in foil, and then put in a bag. Such a product will retain its freshness for about a year.

Poultry is ideal for any cooking method. An excellent minced meat is made of it, cooked boiled and fried, but, of course, the crown of the festive treat is smoked chicken, whole or cut. Chicken meat is heterogeneous in its composition. The drumstick contains a lot of protein, which is valuable in the preparation of the jelly. The thigh is made from what is called red meat. Chicken breasts form a separate category.

The legs are separated from the carcass so that they make up the drumstick and thigh; they have long since become an independent dish. The useful yield of meat from legs is very high, therefore, instead of a whole carcass, consumers often buy individual elements.

Cold smoked chicken legs are sold ready-made. But most of the manufacturing enterprises have long abandoned natural smoking due to the high cost of production. Poultry treated with liquid smoke arrives on store shelves. Despite the fact that it does not carry much harm to the body, natural smoking is still more appreciated.

How is chicken meat useful?

Speaking about the benefits of chicken, it is necessary to consider its chemical composition. This is not only useful information for nutritionists when formulating a diet. Knowing which components make a useful contribution to a particular product, you can choose the optimal cooking method in order to preserve all vitamins and elements to the maximum. By the way, it is cold smoking that is famous for retaining the useful properties of the product, but the complexity of the procedure always plays a decisive role in the choice of the smoking method.

On an industrial scale, raising chickens is considered the most demanded activity of agricultural enterprises around the world. It was possible to take the leading place due to the unique properties of chicken meat, which is considered dietary, since it practically does not contain carbohydrates and cholesterol. With all this, the nutritional value of chicken, as well as the protein content, are at their best.

In addition to vitamins A, C and E, poultry meat is rich in the vitamin B complex. It has about 7 varieties, including amino acids. Macronutrients include potassium, sulfur, chlorine, phosphorus, zinc and iron. In the diet of a patient with heart ailments, chicken must be included as a source of magnesium and sodium.

Many sources are full of general information about the composition of a particular product. It will be useful for every consumer to find out the secret value of amino acids, otherwise all statements look unfounded.

• Tryptophan, when entering into chemical reactions, can be transformed into serotonin. This active substance causes relaxation of the nervous system, suspends mental actions. During the hours of rest, we sometimes lack serotonin, so we feel headaches, we are depressed, we experience unnecessary anxiety.
• Leucine is directly involved in protein synthesis. In simple terms, this amino acid affects muscle growth.
• Lysine acts as a counterbalance to serotonin, activating brain activity.
• Valine ensures the stable functioning of the liver, gallbladder, and is also considered a building material and is part of proteins.
• Lack of isoleucine causes fatigue. High fatigue is accompanied by decreased appetite and nervousness.
• Pudding is responsible for supplying all tissues with oxygen. Joint diseases are 90% due to the lack of this amino acid.
• Taurine is involved in regeneration processes.

The right product choice

Almost every customer chooses products in the store with extreme caution.

• Firstly, I do not want to spend my own funds on the purchase of low-quality goods.
• Secondly, food products directly affect the state of the body, and spoiled goods can undermine health.

Vendors know a lot of ways to disguise flaws that begin to emerge, so there is no reason to hope for their integrity. You can only know the elementary rules to choose the hams that have been stored and transported in accordance with all the stipulated norms.

The selection of chilled or frozen chicken legs begins with a visual inspection. The condition of the skin on the reed can tell a lot. It is not damaged during normal storage. Solid color, no spots or bruises. Pay attention to the quality of the pluck. Small feathers should not remain on the skin. The chicken legs are cut at the joint. If the place of the medium is weathered, then this indicates a long shelf life. This technique is especially useful when choosing chilled chicken legs. The fact is that chilled poultry should not be stored for a long time. If you have one of the listed signs, you should refuse to purchase.

Leg fat has a slightly yellow tint. If it is dark, then the product is not suitable for consumption. The smell of missing meat can spread even from frozen convenience food. It is imperative to examine the product for smell. All chilled carcass parts must be packed so that they do not have access to air. To increase the mass, some sellers are engaged in injection. They use a syringe to inject water into the fibers, as a result of which the mass of a part of the carcass increases. It is possible to identify the legs that have been "pumped up" by an unnatural proportion.

Mineral water recipe

Chicken meat cooks very quickly, which is why it has gained such popularity. Any attempt at unity with nature is associated with cooking chicken over the fire. If there is an opportunity to make a fire in a personal plot, then you should not give up the opportunity to smoke chicken legs. But, despite the simplicity of the recipes, each of them has its own nuances, from the preparatory stage to the smoking itself.

At home, if you have a smokehouse, you can deliciously cook a chicken in just an hour. And this is provided that the smoking process is considered sufficiently long. By and large, even the role of a smokehouse can be played by any saucepan with thick walls. Salting will require mayonnaise, mineral water, salt and pepper. The secret of the recipe is that carbonated mineral water penetrates the fibers of the fabric, breaking them down. After such a marinade, the chicken will cook very quickly, even in a smokehouse, where the temperature barely reaches 100 ° C degrees.

Surprisingly, you don't even need to pick up the dishes to marinate. All ingredients are packed in a plastic bag. After half an hour of marinating in the refrigerator, the semi-finished product will be ready. This is followed by the standard procedure for preparing the smokehouse and barbecue for the process. Chips are laid out, a tray for fat is installed. There are no difficulties here, but to put the legs on the sieves, you need artistic skill.

The problem is that the legs should not touch each other, that is, it is necessary to occupy the maximum area with the listed conditions.

For the beginning of the process, the appearance of smoke from under the lid of the smoking box is taken. It indicates that the wood chips have begun to smolder. The legs can be smoked within 20 minutes. However, it is recommended to check the doneness by cutting the meat with a sharp knife. If the color of the emerging liquid is transparent, then the dish is ready. It is important to remember that maximalism is inappropriate here. Chips should not be too much, otherwise it will lead to a bitter taste. And with the time allotted for hot smoking, it is not worth delaying.

Smoked meats with spices

For hot smoking in a smokehouse, not only legs are suitable, but also chicken drumsticks. You can get rid of bones by getting chicken thigh fillets. To do this, it is enough to make only one cut and remove the meat. Some experts tend to cook chicken with a simple salting method. They believe that spices will only fight off the true smell and taste of the product. For those who disagree with this statement, there is a suitable recipe to smoke spiced chicken legs.

• Parts of the carcass are well washed in running water. Spices must be rubbed into the meat along with salt and pepper. It makes no sense to present a list of spices, since here everyone is guided by their own preferences. It takes at least five hours to marinate meat using this technology. Then the chicken legs are placed on napkins and dried a little.
• Smoking seasoned chicken legs is no different from smoking in other recipes. Hot smoke will cook the dish in half an hour. The smoke density in the smokehouse should be checked periodically. In case of high humidity, it is advisable to open the box lid for a few seconds.

If done correctly, you will get a fragrant dish with a golden crust. Otherwise, the meat will be smoked with dense smoke, which will lead to the appearance of a specific smell and bitter taste.

How to smoke at home

Today, even those who do not have the opportunity to build a real smokehouse have every chance to enjoy smoked products. The airfryer has a special function that allows you to process food with natural smoke. Unfortunately, not everyone can afford to buy such a device, so we will show you how to smoke at home in a goose-maker.

We prepare ingredients according to an arbitrary recipe. It doesn't take a lot of salt to marinate chicken. It is enough to add a little lemon or vinegar. These supplements will be helpful to those who decide to save time. If there is enough free time, then it is desirable that the meat is marinated in a natural way.

Sawdust is laid out on the bottom of the goose bed, previously covered with foil. Another sheet of foil is placed on top. After the start of smoking, the fire on gas is added and it takes 10 minutes to smoke. Opening the lid a little, we make sure that the legs began to become crusty. Further, the gas is reduced, and the meat is simmered over low heat for about 20 minutes.

It should be noted that ventilation should work well in the apartment, otherwise the entire interior will smell like smoke. Even a barrel is suitable for cold smoking, in which the products will have to be hung on special hooks. Due to the low temperature of the smoke, the duration of such smoking is several days. Otherwise, there are no differences in the process of cold and hot smoking.