Hello 👋. Today we are preparing delicious smoked beaver.
The meat must be soaked well in water and vinegar for 5 days. For 6 liters of water add 50 ml of 9% vinegar. Water must be changed regularly. Pour boiling water over the tail for 30 seconds. Next, remove the skin, which looks like fish scales. Salt the beaver and leave it in a cool place for a day. 24 hours have passed. Soak the meat for 3 hours. To avoid drips when smoking, the beaver must be completely dry. We dried the meat for 24 hours in a cool place. We smoke the meat for 20 hours at 167°F (75°C). See you in the next video! 😊
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