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My Hark Smoker and Pickled &Smoked Chicken Wheels

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3 years 3 weeks ago - 3 years 3 weeks 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: 3 years 3 weeks ago by Klemmstein.

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3 years 3 weeks ago - 3 years 3 weeks 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: 3 years 3 weeks ago by Gash.
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3 years 3 weeks ago - 3 years 2 weeks 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: 3 years 2 weeks ago by Klemmstein.

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3 years 2 weeks ago #2165 by Gash
Thanks for that mate! Cheers!

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Drunken Ramblings

OwenA - Tue 13 Aug - 18:18

Cheers Gash

Gash - Tue 13 Aug - 07:47

Gday Owen, only a couple of points, might of had a finer crush or something! Cheers mate! Good luck!

OwenA - Sun 11 Aug - 12:04

Hey Gash, I brewed up your Zombie Lust yesterday. Got 1.053 pre boil & 1.059 OG! Not sure why my numbers were high? Thanks for the great advice & videos. Cheers

Finnroo's Avatar Finnroo - Sun 11 Aug - 10:06

Navsingh, i started algrain brewing with 2 x15 litre budget boil pots. Sparged into one and then the other, Boiled them both but only added hops into the strongest wort. Made some great beer :)

Gash - Fri 9 Aug - 08:21

Only if you do a strong brew and then water it done or you can probably get a 14-15L batch I guess without watering down.

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