HOT SMOKED CHICKEN LEGS OR THIGHS

Recipe by Smokai

INGREDIENTS

  • 2Kg Chicken legs or thighs

 

BRINE

  • 500ml litre water
  • 500ml Orange juice
  • 200g sea salt\
  • 50g soft brown sugar
  • 2 finely chopped bay leaves
  • Peel of 1 lemon
  • 2 tsp crushed black pepper corns
  • 1 tablespoon dried thyme.


DIRECTIONS

Combine brine ingredients together in a saucepan and bring to a boil.

Allow to cool completely and refrigerate of at least two hours.

Cover chicken pieces completely with chilled brine mixture, you might need to weigh them down with a plate), refrigerate for two hours. 

Remove chicken and pat dry with a paper towel.

Spread out on a baking sheet and place uncovered in your refrigerator overnight to allow time for the curing process to continue and chicken to surface dry.

COOKING INSTRUCTIONS

 

  • 110 Deg C Until an internal temperature of 75 Deg C is reached, usually two hours or so.

 Chicken should be well coloured and deliciously tender.

WOOD SUGGESTIONS