Smoked rabbit
Recipe (based on 50 kg of rabbit meat)
Spice Recipe: Star anise 125 g, cinnamon 125 g, peppercorns 125 g, cumin 100 g, licorice 75 g.
Excipient Recipe: 2-2.5 kg of salt, 250 g of fresh ginger, 125 g of chili noodles, 1250 g of soy sauce, 250 g of sugar, 250 g of white wine.
Processing process methods
(1) Raw material selection and finishing
The rabbit is first slaughtered, skinned and disemboweled. After peeling off the skin, cut off the rabbit's head, cut it from the abdomen with a knife, remove the internal organs, put it in clean water and soak it repeatedly until there is no blood, drain it and set aside
(2) Halogenation
Add 50 pounds of water to the pot, and then add 125 grams of star anise, 125 grams of cinnamon, 125 grams of peppercorns, 100 grams of cumin, 75 grams of licorice, 250 grams of fresh ginger, and 125 grams of chili noodles into the yarn bag, tie the mouth of the bag, but leave a gap inside, facilitate the taste, first boil over high heat, and then simmer for about two hours over medium heat.
(3) Halogenation
In the state of boiling brine, put the treated rabbit into the brine, and then add 2-2.5 kg of salt, 1250 grams of soy sauce, 250 grams of sugar, 250 grams of white wine, cook on medium heat for about 90 minutes, until cooked can be out of the pot, set aside.
(4) Smoking
The cooked rabbit meat is put into the smoker, smoked with cypress or fruit wood sawdust, shaveds, lit sawdust, shavings, and smoked for about 20 minutes to bake.
Brush a layer of sesame oil after baking.