Chicken fillet itself smoking in the cameras smoker a la Sandra
What do you need: (0 points)
1 chicken fillet (250 grams)
½ liter of water
50 grams of coarse sea salt
50 grams Greensweet Brown
1 tablespoon black pepper grains (bruised in the mortar)
5 juniper berries (bruised)
3 cloves smoked garlic (bruised, not cut)
2 bay leaves
1 tablespoon of dried marjoram
1 tablespoon of dried thyme
This is how you make it:
Boil all ingredients in half a liter of water and let cool well.
Put the chicken fillet in the salted water and put in the refrigerator for 6 hours.
Remove the chicken from the brine and pat dry well with kitchen paper.
Allow the chicken to dry for 2 hours on a rack in the refrigerator. Cover it.
Put a large tablespoon of wood moth in the bottom of the smoke oven.
Put the smoke oven on the gas cooker.
Place the chicken fillet on the grid.
Close the lid almost and turn the heat on, the lid should remain open a very small gap.
If you see smoke coming out of the crack, slide the lid completely closed so that the smoke stays in the oven.
Smoke the chicken in 30 minutes.
Enjoy your meal!
Source / photos: Sandra Kemna