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My Hark Smoker and Pickled &Smoked Chicken Wheels

  • Klemmstein
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1 year 11 months ago - 1 year 11 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: 1 year 11 months ago by Klemmstein.

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1 year 11 months ago - 1 year 11 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: 1 year 11 months ago by Gash.
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1 year 11 months ago - 1 year 11 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: 1 year 11 months ago by Klemmstein.

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1 year 11 months ago #2165 by Gash
Thanks for that mate! Cheers!

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Drunken Ramblings

Gash - Sat 14 Jul - 21:42

ah well, seems Ive answered on one and Finroo on the other, no dramas, all good!

Cherry1's Avatar Cherry1 - Sat 14 Jul - 16:16

Managed to double post a topic, can you delete the second one Gash?Cheers Chris

bradobrew - Wed 20 Jun - 20:42

Thanks for the help gash. bradobeer, bradobrew its almost the same haha

Gash - Mon 18 Jun - 18:09

Sorry mate, missed this message! Hope everything is ok! Cheers

Finnroo - Tue 12 Jun - 17:32

Finn roo here, im g oing to take a monthoff social media because of my health issues.Cellar dweller is something i have come to enjoy just putting my 2 bobs worth in and enjoying it. Cheers Gash and thank you so much for everything see you in 4 weeks

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