Hot smoked goose or duck.

We remove small feathers and frames from the gutted bird, wash it thoroughly, dry it with a towel and rub it with salt. Place the prepared carcasses in a deep container, cover and take out into the cold.

After 3-4 days we prepare the filling for the carcasses. For filling you will need:

- water 1 l;

- salt 100 g;

- sugar 10 g;

- cinnamon and cloves 0.5 g each;

- laurel leaf 0.2 g;

- allspice 0.3 g.

All data is given for 1 kg of prepared goose or duck. Add all the ingredients to the water, having previously dissolved salt and sugar in it, and bring the resulting solution to a boil. Pour the cooled brine over the bird so that it is completely covered with liquid and the salt is completely dissolved. In this form, the bird is left in the cold. After 2-3 days, we take the bird out of the brine and hang it so that the excess liquid leaves for 3-4 hours.

How to smoke duck (goose) using the hot method.

Next, we heat the smokehouse to 70-80 degrees and place the prepared carcasses in it for 12-15 hours for smoking. During the smoking process, the temperature is gradually lowered and maintained at 50 or 60 degrees.After smoking is complete, remove the bird and test its readiness. If necessary, smoking continues for some time.

The finished hot-smoked poultry is immediately taken out into the cold, where it is better to store it in a suspended state for about six months, but it is better not to exceed this storage period.

And in this video, YouTube user “Let’s Cook!” shows how to cook hot smoked poultry without leaving your kitchen. True, the bird is not cooked whole, but in pieces.