You will need
The carcass of the animal purchased in the store, can be used directly, as it was originally liberated from the skins and entrails. Soak the carcass of a rabbit in a brine consisting of 2 liters of water and 4 tablespoons salt. In it he must lie for at least 12 hours so the meat is evenly salty from all sides.
Remove rabbit from brine and hang it out to dry in the open air for another couple of hours so that the excess salt could drain. For this, you can attach a meat hook and hook it over the bath on the rope intended for drying clothes.
After two hours, grind rabbit pepper, liquid smoke, and minced garlic. With spices smoked rabbit will be more fragrant.
As a smokehouse you can use the units on offer in sports shops, or any sturdy pan sufficient.
On the bottom of the pan, pour a layer of sawdust several inches thick. It is best to use chips with fruit trees, they will give the meat extra flavor.
On top of sawdust put the lattice on which place the carcass of the rabbit. So it is not burnt, brush the grill with vegetable oil. The smoker must be closed at the top, the denser, the better. Some people use for Smoking medical slut for sterilization of instruments.
Place the smoker on a gas stove or a hot plate for 2-2. 5 hours. Having waited until the smoker has cooled, you can taste the meat for readiness.
For smoked rabbit should not be too old and fat. Otherwise, the meat can be too hard, and vytaplivaete fat just pour all the sawdust that will prevent further Smoking.
Best to implement the Smoking rabbit in the fresh air, as even the most airtight container passes the smoke out. Otherwise likely to damage the ceiling in the kitchen is quite large.