Smoking Recipes
Smoked Chicken Thighs
PAMEL Editorial
PAMEL content — excluded from competitions and rewards, including minimum recipe and author counts.
Original author / source: CLOUD AI / pub-10 — Doradca Smaku: Wędzone udka z kurczaka — https://www.doradcasmaku.pl/przepis-wedzone-udka-z-kurczaka-172451
Thighs in an aromatic spiced brine, smoked with fruitwood smoke and obligatorily brought to a safe temperature.
Keep the fresh thighs chilled and prepare the brine exactly according to the original source; verify the composition of the salt used.
Marinate exclusively in the refrigerator in accordance with the source time.
Dry before smoking so that the smoke evenly flavors the surface.
Smoke, then carry out the final heat treatment until at least 74°C in the thickest part of the thigh, without touching the bone with the probe.
Marinate exclusively in the refrigerator in accordance with the source time.
Dry before smoking so that the smoke evenly flavors the surface.
Smoke, then carry out the final heat treatment until at least 74°C in the thickest part of the thigh, without touching the bone with the probe.
Ingredients & preparation
8 chicken thighs
1 liter of water
Allspice and bay leaves
Salt/brine — exact proportions and type in accordance with the source and the adopted technology
Fruitwood chips
Process & settings
PAMEL device used: PRW5 · PRW4 · PRW · PRD3 · PRM Product Centre ↗
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