Hot smoked chicken legs

Ingredients for 8 servings:

• 8 large chicken legs
• 2 liters of water
• 120 g salt
• pepper
• Paprika powder
• Smoking flour (beech flour)

Instructions

Working time approx. 5 minutes; Rest period approx. 1 day; Total time approx. 1 day 5 minutes

for smoking with beech flour

Marinate chicken thighs in a 6% brine for 24 hours and refrigerate (for the brine, dissolve 120 g of salt in 2 liters of cold water). Remove the chicken thighs from the brine, place them on a wire rack, and let them dry thoroughly, or pat them dry with a clean cloth (paper towel). Season with a little pepper and paprika, and smoke them in a preheated smoker with a little smoke dust for 30 minutes at 150°C. The chicken thighs also taste delicious cold.