Recipe for 5 chicken legs, hot smoked** 🍗🔥
Ingredients:
5 chicken legs 🍗
2 liters of cold water 💧
174 g curing salt (8%)  
7 g ground pepper 🌶️
2 cloves of garlic, crushed    
5 bay leaves 🌿
6 juniper berries 🍇

*Directions:*
1. For the brine, put the cold water in a large bowl and dissolve the curing salt in it. Note: If the brine is too salty, soak the chicken legs in cold water for 6 hours and change the water every 3 hours. 🕒
2. Add the ground pepper, crushed garlic cloves, bay leaves and juniper berries to the brine. 🌶️  🌿
3. Add the chicken thighs to the brine and brine in the refrigerator for 2-3 days. ❄️
4. After brining, vacuum seal the chicken legs and cook at 85 °C for 120 minutes. 🌡️
5. Then dry the chicken legs slightly so that the smoke sticks better. Preheat the smoker to 60°C and dry the chicken legs for 30 minutes. ☀️
6. Hot smoke the chicken legs over beech wood at 90-100 °C for one hour. 🔥
7. Enjoy and enjoy it! 🍽️

*Note:* Smoking fish and meat together can result in different flavors. Please consider personal preferences and tastes. 🤔

*Recommendation:*
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