Marinating:
You will need:
- 1 liter of water;
- 50 g of salt;
- 30 g of sugar;
- 1 pc. bay leaf;
- 1 clove of garlic;
- Pepper.
The chicken needs to be covered, so we make the marinade according to the proportions
- Boil 1 liter of water, dissolve 50 g of salt and 30 g of sugar.
- Add 1 bay leaf, pepper, and once the water has cooled, add garlic.
- Place the chicken in the marinade and refrigerate for 24 hours.
- Before smoking, dip in boiling water for 3-4 seconds to make the skin smoother.
- Drain.
Smoking:
- Smoke at around 80°C until the internal temperature reaches 58°C.
- Raise the temperature to 110°C and smoke until the internal temperature reaches 72–74°C. About 2 hours.
