Smoked chicken

SMOKED CHICKEN

  • Whole ready- to- cook chicken, turkey, duck, goose or guinea fowl can be used for this preparation.
  • Before smoking, carcasses have to be cured.
  • Curing is application of condiments (seasoning) to the dressed poultry, to improve the taste, flavour, tendemess, colour and shelf life.

Curing

  • The traditional curing mixture contains salt, sugar and salt petre.
  • But this has to be modified to suit our palate by addition of needed spices and other substances.

Sl.No.

Ingredients

Quantity

1.

Turkey , guinea fowl, chicken meat

1 Kg.

2.

Table salt

50 g.

3.

Turmeric powder

2 g.

4.

Jaggery

30 g.

5.

Monosodium glutamate

2 g.

6.

Benzoate

0.5 g.

7.

Citric acid

1 g.

8.

Sodium nitrate

2 g.

  • According to the weight of the carcass, weigh the ingredients and mix them thoroughly.
  • Apply uniformly and massage one half of the curing mixture over the surface of the carcass, both inside and outside.
  • If necessary make 1 or 2 incisions in the breast and thigh regions for better penetration of the curing mixture into the musculature.
  • Keep the carcass in the chilling chamber at 4oC for 24 hours.
  • The carcass is massaged with the remaining portion of the mixture in the next day.
  • Then it is stored in the refrigerator for 4 to 5 days at 4oC.

Smoking

  • On the sixth day, light the wood shavings/ saw dust in the smoking chamber and allow it to burn slowly, without any flame, to generate smoke.
  • Hang the cured carcass over it at 20- 50 cm height, depending on the temperature and the thickness of the carcass, so that the carcass will be exposed to 65 to 80° C.
  • Smoke it for 12 to 36 hours, depending on the carcass size, temperature and toughness of the meat, until the meat is completely cooked.
  • Now the meat is ready for consumption. Cut the meat into thin slices and serve as sandwiches.
Last modified: Tuesday, 7 September 2010, 11:01 AM