Advice 1: How to smoke rabbit

Question about how to smoke rabbit, quite often those people who are responsible for breeding these animals. But urban residents can treat themselves to delicious meats, beneficial at any age.
How to smoke rabbit
You will need
    • smokehouse;
    • rabbit;
    • salt;
    • water;
    • pepper;
    • garlic;
    • sawdust.
Instruction
1
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.
2
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.
3
After two hours, grind rabbit pepper, liquid smoke, and minced garlic. With spices smoked rabbit will be more fragrant.
4
As a smokehouse you can use the units on offer in sports shops, or any sturdy pan sufficient.
5
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.
6
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.
7
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.
Note
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.
Useful advice
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.

Advice 2 : How to feed a rabbit

Meat rabbits is a useful dietetic and even medicinal product. Meals of postoperative patients, as it absorbed the meat is 96%, and pork or beef - only 60%. Preparing it is easy and simple. To the rabbit meat was more tender and tasty, the rabbit you need to feed, give to tie fat.
How to feed a rabbit
Instruction
1
The process of fattening rabbits divided into three periods: preparatory, main and final. In adult animals the duration of the first period of five days, the second eight days, and the third, seven or eight days. For young rabbits all the periods are increased to ten days.
2
During the preparatory period the food can not be changed, leave that rabbits usually feed. Just increase the dose by about 50%, and twice in the winter reduce the amount of hay or any other roughage. The perfect products for the first period are animal feed, corn, oats, hard wheat bread, legumes, herbs. Autumn and winter, feed the rabbits carrots, bran, cabbage, high-quality hay.
3
The second period is the main, that during this time the rabbits must find the perfect cold condition. Feed the animals and thoroughly washed with boiled potatoes, mixed with feed and wheat bran, corn, barley, oats, wheat, peas, flax seed, greens. Don't let the rabbits root crops, hay should be very little. Can Pets drink skimmed or whole milk.
4
In the third period it is necessary to consolidate the results. Feed your rabbit a wide range of food, eliminate hay, it can only be given in disorders of the gastrointestinal tract of animals. Should be included in the diet of aromatic herbs: chicory, dill, cumin and many others. The best products for this period are mixtures of feed, grains, wheat bran and boiled potatoes, dairy products, branches of coniferous trees.
5
During the entire fattening process let the rabbits two or three grams of salt a day. Feed the animals three or four times a day, don't skimp on the food. Long-eared Pets should always have access to fresh water. Keep rabbits in individual cages and darken the room, these animals eat more during the day. Slaughter spend after molting.

Advice 3 : Why bloat gas stove

Soot refers to the category of those harmful particles which are settling on the Airways, increases the risk of cancer and trigger asthma attacks in asthma patients.
Fall in the risk zone all of whose apartments and homes are equipped with gas stoves and boilers. The cause of soot is incomplete combustion of gas, which, mixing with air, greatly reduces the rate of oxygen and promotes the release of highly toxic carbon monoxide. The question naturally arises, why bloat gas stove and how to deal with it.
Why bloat gas stove
By itself, the gas, natural or propane, has a toxic effect on the body, as practically does not dissolve in the blood. However, mixing with the air, it greatly reduces the content of oxygen in it. It becomes the cause of its incomplete combustion and the appearance of soot.

Warning signs:

the bottom of the dish is covered with black hard coating laundered;
flame gas acquires a yellow-red color, in normal it must be blue.
The appearance of these signs indicates that the air in the apartment is poisoned by the products of incomplete combustion of gas and can be hazardous to health.



The causes of grime



1.Clogging of injectors (nozzles).

Often during the cleaning plate when the hostess takes primarschule and covers the burners, and foreign substances in gas burners and clog them. To eliminate the cause, accurately having cleaned the nozzle, if necessary, unscrewing her socket wrench.

2.Primarschule made of silumin alloy, which when intensive and prolonged use, often deformed and contributes to the formation of soot.

To remedy the situation, it is sufficient to replace the old primarschule for a new one.

3. The nozzle on a gas stove does not match the type of gas used (mains or bottled).

4. Changed the chemical composition of the main gas. This problem occurs on gas-distributing stations, and to affect it is almost impossible.

Why bloat gas stove in the cottage



Most often, the problem of occurrence of soot faced by gardeners when trying to connect household gas stoves for cylinders equipped with a liquefied gas.

Most gas stoves designed to use the main gas – methane. Their jets with a large through hole, which is not suitable for liquefied gas, where the pressure is much greater than in an urban environment with network gas supply.

To solve this problem in two ways: reduce the diameter of the hole or buy a new nozzle.
If you incorrectly install the nozzle can be severe gas explosion.


Summing up, it should be noted that the use of gas in everyday life has more pros than cons, and can be quite safe for health if the following conditions are met:

- annual preventive inspections of gas equipment;
- promptly rectified all faults;
- additional hood over the stove;
- the room is well ventilated;
- all repairs, including replacement of nozzles, are performed by a specialist.

Advice 4 : How to cook pilaf with rabbit meat

Rabbit meat is full of different minerals and vitamins, so necessary to the human body. It is a successful competitor of poultry and cattle meat. Rabbit is less fatty than pork or beef, but the fat is higher in food value. The rice used in the diet. He, in turn, is rich in various amino acids. Mix in the pilau rice and the rabbit gives unique sweet taste, it is healthy and wholesome food.
How to cook pilaf with rabbit meat
You will need
    • For 2 servings:
    • Rabbit - 250 g
    • Rice – 1 tbsp
    • Onion – 1 piece
    • Celery root – 1 piece
    • Carrots – 1 piece
    • Tomato – 1 piece
    • Garlic – 2-3 cloves
    • Vegetable oil – 3 tbsp
    • Oil slivochnoe 30 g
    • Water – 0.5 l
    • Vinegar – ½ tsp
    • Salt to taste
Instruction
1
Slice the rabbit fillets into arbitrary small pieces, cover with water with vinegar and leave for 2-3 hours to marinate. Then fry in mixture of butter and sunflower oil until Golden brown. Add a little water and simmer until fully cooked.
2
Onions finely chop, carrots to RUB on a large grater or cut into strips, celery finely chop. Vegetables fry in a pan in vegetable oil.
3
Tomato pour over boiling water, remove the skin and finely chop. Add to sauteed vegetables, and a few minutes to extinguish under a cover.
4
The rice rinse, pour it to the meat. Expanding the rice, put the garlic on top, add the prepared vegetables. Simmer, covered on low heat until tender. Ready pilaf loosen.
Note
Add water to the stew before add rice if it is too little. The meat should be completely closed with the broth.
Useful advice
Celery root can be replaced by parsnip or carrot.
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