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The EMKOLBASKI YouTube channel has over 400 videos with recipes for homemade sausages and meat delicacies. / @emkolbaski RUTUBE https://rutube.ru/channel/24026587/ ZEN https://dzen.ru/id/5c0f9b11137b3000a9... VK https://vk.com/club59188828 Boosty https://boosty.to/emkolbaski Telegram https://t.me/agapkinpavel ____________________ You can order a THERMOCHAMBER by emailing us at [email protected] or calling +79054396150 or 8-800-700-11-89 ext. 2 on weekdays from 10:00 to 18:00. https://t.me/termokamerasupport - repair of thermal chambers https://t.me/agapkinpavel - personal channel of Pavel Agapkin ___________________ Dry Brine for injection https://www.emkolbaski.ru/rassol-dlya... Nitrite salt https://www.emkolbaski.ru/nitritnaya-... Injector for injection https://www.emkolbaski.ru/inyektor-po... ____________________ Raw materials: Chicken thighs - 1 kg Ingredients: Water - 1 liter Dry Brine for injection - 150 g Nitrite salt - 100 g Equipment: Injector for injection Thermal chamber or oven with a smoking cabinet Technology. Pump the meat with brine to about 15% of its own weight. It should be taken into account that about 5% of the brine will leak out and about 10% will remain inside the product. Place the injected meat in the remaining brine and leave to salt for 2 hours at room temperature. DRYING. Hang the product, taking into account the gaps for free convection (at least 2-3 cm between the thighs or other types of meat). Dry until the product has a dry varnish surface at a temperature of 55 ... 60 degrees. ROASTING. Light the smoke generator and smoke for 18, 22 or 26 minutes (smoking time depends on the desired degree of smoking). Roast at 85 degrees. COOKING. Cook the product at 80 degrees until done (until it reaches 69-72 degrees). ____________________ Tomorrow by Scandinavianz / scandinavianz Creative Commons - Attribution 3.0 Unported - CC BY 3.0 Free Download / Stream: https://bit.ly/3iH8rlX Music promoted by Audio Library