Smoked meat is the result of a method of preparing red meat, white meat, and seafood which originated in the Paleolithic Era.Smoking adds flavor, improves the appearance of meat through the Maillard reaction, and combined with curing preserves the meat. When meat is cured then coldsmoked, the smoke …Main ingredients red meat, white meat, fish, spices, smokeType Meat or fishAdd chicken pieces and refrigerate 23 hours. Remove chicken from brine and pat dry with paper towels. Set aside. Combine rub ingredients. Set aside. Loosen skin from chicken. Rub spice mixture under skin. Place enough hickory in the firebox of a smoker. Retrieved from https//en.wikibooks.org/w/index.
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