Cold smoked chicken fillet (Brand 6060 smokehouse)

Category: Meat dishes
Cold smoked chicken fillet (Brand 6060 smokehouse)

Ingredients

Chicken fillet 200 gr.
Salt taste
Ground black and red pepper taste
Spices: coriander, rosemary, ginger, thyme taste
Pepper mix taste
Consumables:
Apple chips 1 tbsp. l.

Cooking method

  • Salted chicken fillet, sprinkled with herbs and spices. I put it in a bowl
  • Cold smoked chicken fillet (Brand 6060 smokehouse)
  • I installed another bowl of smaller diameter on top, on which I then installed oppression
  • Cold smoked chicken fillet (Brand 6060 smokehouse)
  • Meat pickled for about 7 hours
  • Cold smoked chicken fillet (Brand 6060 smokehouse)
  • Poured into a bowl for chips 1 tbsp. l. chips (too much for cold smoking chicken fillet pieces)
  • Cold smoked chicken fillet (Brand 6060 smokehouse)
  • She put the meat on the shelf
  • Cold smoked chicken fillet (Brand 6060 smokehouse)
  • It turned out to be two floors. She closed the lid. I fixed it by turning it counterclockwise. Installed a pressure regulator. Included mode "Cold smoking" for 60 minutes (it turned out to be a lot, 40-45 minutes would be enough)
  • Cold smoked chicken fillet (Brand 6060 smokehouse)

Time for preparing:

60 minutes

Cooking program:

Cold smoking

Note

And now about the exit of smoke through the pressure indicator. At 58 minutes (i.e. after 1-2 minutes from the start of work) smoke appeared from the indicator. The first 4 minutes he walked intensively
Cold smoked chicken fillet (Brand 6060 smokehouse) Cold smoked chicken fillet (Brand 6060 smokehouse)

Smoke decreased after 4 minutes
Cold smoked chicken fillet (Brand 6060 smokehouse)

And after another 4 minutes, he became barely visible. The smoke stopped going completely at 40 minutes (i.e., after 20 minutes from the start of work). The hood worked all the time. Smoke was barely felt only in the kitchen. There was no smell of smoke in other rooms, although all doors were open.

The smoke came only through the pressure indicator!

The meat was completely cooked, but over-smoked (too much wood chips and smoking time).

I also turned on a delay of 3 minutes for verification. Everything worked, as soon as the postponement ended, "Cold smoking" immediately turned on.

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