Discuss this recipe on the EMKOLBASKI forum http://www.emkolbaski.ru/community/to... See the recipe at the end of the video and at the very bottom of this description for the video (open and rewind this description). The ingredients for this recipe - nitrite salt, thermometer, scales, smoke generator, wood chips, hooks - can be found on the EMKOLBASKI website http://www.emkolbaski.ru/ or in the retail stores of the same name http://www.emkolbaski.ru/gde-kupit/. For other recipes for sausage and meat products, you will definitely need seasoning mixes and natural spices (there are over 100 items in the EMKOLBASKI assortment), as well as any products from casings to sausage nozzles or syringes for making homemade sausage, mince mixers, smoke generators. We have a huge and constantly expanding assortment of culinary seasoning mixes and natural spices under the SPRYANOYEM brand. http://www.emkolbaski.ru/community/ - VISIT the EMKOLBASKI forum - there are any recipes for sausages and meat products, all the nuances of sausage technology are analyzed there, you will find like-minded people there. http://www.emkolbaski.ru/vse-tovaryi/... - visit a master class for home sausage makers. SUBSCRIBE TO THE EMKOLBASKI CHANNEL on this channel on youtube / emkolbaski - subscribe to the channel on instagram. All the latest news is there (I, Pavel Agapkin, run the channel). / emkolbaski.k. . - EMKOLBASKI group on facebook. https://ok.ru/profile/559614456303 - EMKOLBASKI group on odnoklassniki. https://vk.com/club59188828 - EMKOLBASKI group in VKontakte The video uses music from the YouTube audio library __ The calculation of all ingredients is given for 1 kg of raw meat Raw materials: Chicken - 1 kg For salting using the injection method: Water - 200 g Sugar - 5 g (optional) Nitrite and Table Salt 50/50 - 24 g (12 g of each type of salt) You will need a meat injector For wet salting (in brine): Water - 200 g Sugar - 5 g (optional) Nitrite and Table Salt 50/50 - 24 g (12 g of each type of salt) For smoking you will need: Smoke generator Chips for smoking (steamed debarked beech chips are available for sale) Hooks for hanging meat Temperature controller Thermometer for monitoring the temperature of the environment inside the smokehouse cabinet Smokehouse cabinet (usually homemade) Heating element (hair dryer, electric stove, etc.) Details about the device of a homemade smokehouse in the video Odessa semi-smoked sausage • Odessa semi-smoked sausage For ease of salting, you can purchase special Salting bags with a lock To control the readiness of the product, you will need a thermometer with a metal probe Cooking technology. Salting. Option 1. Mixed salting using syringes. Dissolve sugar and two types of salt in water. Evenly inject the chicken with injections into the breasts and legs Place in any convenient container or bag for salting meat and put in the refrigerator at t = + 2 ... + 4 degrees for salting for 12-24 hours. Option 2. Wet salting. Place the meat in a convenient container and fill with water. Weigh the meat and water (minus the weight of the container) and, multiplying the resulting weight of the raw material with water by 2%, get the required amount of salt mixture (nitrite + table salt). Stir the salt in the water until completely dissolved. If desired, you can add sugar at the rate of 5 g per 1 kg. Place the container in the refrigerator at t = + 2 ... + 4 degrees for salting for 3-5 days. Heat treatment. To get a "varnished" baking crust, before heat treatment, you need to lower the chicken into boiling water for 2 seconds!!!. Method 1. In the oven without smoking. Heat treatment is carried out at 80 degrees with mandatory air convection inside the oven until 69 ... 72 degrees are reached inside the product. To speed up this process, you need to increase the humidity inside the oven by pouring boiling water into the tray. This should be done when the temperature inside the product reaches 60 degrees. Method 2. In the oven with subsequent smoking. Heat treatment should be carried out at 80 degrees with mandatory air convection inside the oven until the temperature inside the product reaches 69…72 degrees. For flavoring, it can be smoked at a smoking temperature of 45…50 degrees for 1-2 hours. Method 3. It is carried out in a smoking cabinet in three stages (classic). This is how the chicken in the roller was cooked. Stage 1 - drying. Drying is carried out at 60 degrees until the temperature inside the product reaches 37…45 degrees. Stage 2 - roasting. Roasting with smoke (this is smoking) is carried out at 80…85 degrees until the temperature inside the product reaches 55…60 degrees. Stage 3 - boiling. Boiling is carried out at 80 degrees until the product is ready (until the temperature inside the delicacy reaches 69…72 degrees). At this stage, the humidity should be maximum. To increase the humidity inside the smokehouse, you can place a tray of water in the smokehouse cabinet or splash hot water on the bottom and walls of the wooden box several times.