How to smoke a beaver - hunting secrets of cooking
Secrets of beaver
Everyone knows about the incredible benefits of badger fat. This is an excellent remedy for any respiratory disease (bronchitis, pneumonia, sore throat, etc.. d.), it is used for cough, rub their body. Found application in the cosmetics industry, as a component of many creams.
Beaver meat is very tender due to the many thin layers of fat. During heat treatment, the fat melts and gives the product an incredibly tasty juiciness. Interesting, that the Catholic clergy considered the beaver a fish (because of his tail) and allowed their flock to eat it fasting.
The younger the animal, the tastier his meat. Example, cooked young beavers resemble goose or hare. But individuals are harder 15 kg in the kitchen are not quoted.
Beaver is very useful. It contains:
- in 100 g of meat - 146 kcal;
- 70,2 g leads, 1 Mr. Ash, 24 g proteins and 4,8 g of fat on 100 g of meat;
- vitamins: (V1), рибофлавін (V2), nicotinic acid (B3), ascorbic acid (WITH), thiamine;
- minerals: alanine, arginine, aspartate, valine, histadine, glycine, glutamic acid, isoleucine, lysine, etc.;
- trace elements: potassium, calcium, phosphorus, sodium, magnesium, selenium, iron.
One of the great properties of this product is the absence of any parasites.
A special place in the recipes of folk healers is a beaver stream. It is considered a panacea for all diseases (including cancer). But when disassembling it is necessary to very carefully remove it from the carcass, so as not to spoil the meat.
Beaver tail is a delicacy, which is more like meat, and solid lard. Smoked beaver tail is especially tasty, which is prepared separately from the meat.
We cook meat for smoking
Preparation of the product begins with the removal of the skin. It is necessary to spend the entrails and separate the paws, head, tail. Wash with cold water, without separating the fat from the carcass. If the beast was large, cut it into several pieces. You can only take an edible product from a 30-kilogram beaver 15 kg.
At the base of the tail are 4 glands: two fatty and two with secretion (jet), which beaver marks the territory. They must be cut before cutting very carefully, without damaging the thin film.
Now attention! If you are going to put hot smoked beaver, immediately start dry salting. Use large rock salt to do this. First, rub the pieces, and then generously sprinkle them. Don't be afraid to overdo it. Fatty meat will absorb so much salt, as much as he needs. You just wrap the meat in a canvas and leave it in a cool place 2-3 days.
If your plans include cold smoking, and the forked beaver is not distinguished by youth, before salting, boil the meat until semi-finished in salted water. Then prepare the brine. To do this on 1 l take water:
- a pair of bay leaves;
- 2-3 black pepper peas;
- 1-2 carnation heads;
- onion, garlic to taste;
- salt and sugar to taste.
How to smoke mutton kurdyuk
Bring the marinade to a boil and bring to a boil 5 minutes. Cool, add finely chopped onions and garlic and pour over the meat. Leave for two days in a cool place. During this time, stir several times.
And in the first, and in the second case after salting it is necessary to shake salt, wash the pieces of meat and dry them.
Hot smoking
Properly cooked meat should be slightly warmed before smoking. If you put a cold beaver in the smokehouse, it will turn out bitter and tasteless. Alder should be used for smoking, aspen or willow chips. Place warm pieces of meat in a preheated smokehouse and start. The whole process, which continues 2-3 years, is carried out at a temperature of 100oC. It should be closely monitored, so that the supply of smoke does not stop, and the sawdust did not burn. After the process, if you have time, you can not remove the smoked meat, and give it the opportunity to cool gradually in the smokehouse. Hot smoked beaver can be stored in the refrigerator for no more than a week.
Cold and semi-cold smoking
The same alder chips are used for such smoking. The process lasts about a day and takes place at room temperature 30 degrees. Semi-hot smoking lasts several hours less, as it is carried out at a smoke temperature 40-60 degrees. The smoke temperature can be adjusted by the length of the pipe. At an ambient temperature of about 10oC for cold smoking it is enough to install a chimney length 2 meters, dug it a little with earth. This product is stored in the refrigerator for no more than a month. If you put meat in the freezer, the term will be doubled.
Your comments
After the uncontrolled, thoughtless destruction of beaver populations in Russia in tsarist times to this day hunting for this animal is strictly limited. And the special useful healing properties of beaver are attractive to hunters. All this makes beaver not just a delicacy, but also prestigious and popular. The more interesting it will be to learn your personal recipes for smoked product or any other secrets, associated with smoking beaver. Write about it in the "comments" section.
