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My Hark Smoker and Pickled &Smoked Chicken Wheels

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4 years 7 months ago - 4 years 7 months ago #2159 by Klemmstein
G'day from South Aussie guys, next to the beautiful Barossa Valley.



Just thought that I would say 'hi' and let you drool (hopefully that's all you'll be doing ;) ) over my Pickled &Smoked Chicken Wheels. I usually knock these up for Chrissy as we usually have a Chicken & Champagne Christmas breakfast tradition here in my household, although my youngest son wants to change it to beer & bourbon ! Will have to take him up on that one year (his buy!) ;)

Cheers...




I'm a happily married man...
I'm married and she's happy !
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Last edit: 4 years 7 months ago by Klemmstein.

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4 years 7 months ago - 4 years 7 months ago #2160 by Gash
ohhhhh they look good! Not a bad little smoker that I have one myself, I think I prefer the flavour from charcoal/heatbeads but I find myself using this all the time, so easy and no hassle, its great, especially in winter.. Come on spit out the recipe :)
Last edit: 4 years 7 months ago by Gash.
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4 years 7 months ago - 4 years 7 months ago #2161 by Klemmstein
Replied by Klemmstein on topic My Hark Smoker and Pickled &Smoked Chicken Wheels

Gash wrote: Come on spit out the recipe :)


Yep, they sure are a crowd pleaser!.... :P

I use Pineapple Flavoured Pumping Compound 525g from Master Butchers,
(I usually follow the mixing ratio as listed on the packet. I have used a stronger mix as well and enjoyed it).
It's really about your own taste. Add salt to help pickle and for taste. In a 10kg batch, I usually put in about 800g. If you like things saltier, then by all means, just up the salt quota and then mix with water.
Combine in a large food grade bucket, 1 litre of pickle to 1kg of chicken legs.
As I said, I tend to do 10kg of Chicken Wheels at a time, so that's 10kg chicken legs, to 10lt of pickle mix.
I wait for the special deals in the supermarket and do the Chicken Wheels for storage in the freezer for impromptu consumption (with a few good mates and some craft beer).
Cover the food grade bucket and refrigerate for 12hrs, then drain and smoke in the HARK. I use red gum sawdust, this gives that beautiful colour and combines well with the chicken/pickle mix.

Also, If you're into rabbiting, as I am, when I butt out the back and rear legs of the rabbit (these I bone out, tenderise and coat to make up Rabbit Schnittys), I make up the same pickle mix and soak the rabbit ribcage and front legs for a couple of hours and then HARK them. Most times people hardly use let alone eat the front half of the rabbit, (due to minimal meat) but I can almost guarantee that if you pickle and smoke them, people will scoff the lot and gnaw the bones clean, as if they've been left in a paddock for a year!

Give it a whirl, you wont be disappointed.
Cheers.

I'm a happily married man...
I'm married and she's happy !
Last edit: 4 years 7 months ago by Klemmstein.

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4 years 7 months ago #2165 by Gash
Thanks for that mate! Cheers!

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Drunken Ramblings

BeerRay1986 - Fri 22 Jan - 21:39

good brewing weekend coming up!!! putting on a mild and bitter! have a rippa weekend

Finnroo's Avatar Finnroo - Sat 2 Jan - 10:28

Happy New Year Everyone. Cheers :D

Finnroo's Avatar Finnroo - Wed 25 Nov - 16:43

Feel free to ask questions in the forums and not in the drunken ramblings. Its all good and thanks for taking time to join in and ask questions. Cheers keep em coming. Cheers :D

Finnroo's Avatar Finnroo - Wed 25 Nov - 16:38

Hi BeerRay, great question ,but we need to post in the Forum so we can be notified about your question. Ill post it now for you, no worries. Go to forums. cheers.

BeerRay1986 - Sat 21 Nov - 12:44

Hi all does anyone had a set amount of priming sugar they use to bottling? i use online calculators and its always under carbed!!! cheers guys

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