Press on the meat with your finger - the dent should disappear
Every experienced culinary specialist knows that it is necessary to properly marinate or salt the product, since its taste depends on it. But it is equally important to be able to choose meat. If it is initially tough, old or rotten, then no pickle will fix it.
When you come to the market or store, you should pay attention to the condition of the meat. Its surface should be resilient and quickly recover from finger pressure. If an unpleasant odor is present, the product is spoiled. The same can be said if there is a white film or mucus on the surface.
As for the type of meat, then the person himself decides which one to choose. It is good to use beef, pork, chicken and lamb for smoking at home. They become soaked in smoke and taste great.
How to salt meat before smoking
Salting meat is quite simple and doesn't require a special recipe. It is enough to take about a glass of salt and sprinkle it with chopped pieces of pork or beef. Try to make sure that the salt layer completely covers the meat. You can also add peppers and spices to help make the product flavorful and savory.
For sprinkled with a thick layer of salt
Many people prefer to take garlic for pickling. It is crushed into slices and placed between the slices of meat. The amount of garlic can be any amount to taste. Salting lasts from several hours to a day. The optimal time is considered to be 12 hours, since during this period the product manages to take the required amount of salt.
Meat marinade recipe with honey
There are many ways to prepare a marinade for smoking meat. An interesting recipe with honey: this ingredient is in perfect harmony with pork and chicken. And the seasoning contributes to the fact that the pieces acquire a pleasant taste.
Ingredients:
- meat - 1 kg;
- lemon juice - 80 g;
- honey - 50 g;
- spices to taste;
- crushed garlic - 4 cloves;
- salt;
- pepper;
- olive oil - 130 g.
This recipe will help you to deliciously marinate a product for cold or hot smoking. Pour olive oil, lemon juice into a container, add a teaspoon of salt, pepper and spices. Garlic should first be passed through a press, and then also put in the marinade. You need to take about 50 g of honey, maybe a little more. All ingredients will need to be thoroughly mixed so that they form a homogeneous mass.
Honey-based smoking marinade
Pork, beef or any other meat should be placed in a container to start marinating. It is important to make sure that the resulting mixture falls on each piece. Pickling sweeps for about 8 hours. After that, the meat should be laid out on the wire racks and smoked at home.
Marinade kefir for meat
The recipe with kefir helps to perfectly marinate the product before smoking. You will need to take for 1 kg of meat: a teaspoon of sugar, a little olive oil, mint leaves, garlic (2 cloves) and about 200 ml of kefir. You can also add pepper to taste. The result is not a brine, but a high-quality marinade, with the help of which the salting will be successful.
Marinade for smoking kefir-based
All of the listed ingredients must be mixed together, after chopping the garlic and mint leaves. You can add pepper to taste and seasoning. You need to salt a little, about one tablespoon is enough. You can put meat in the resulting mixture and hold it for a day. Unlike standard salting, the product will be more tender. This option is suitable for both hot and cold smoking.
Brine for smoking meat
A marinade for smoking meat is easy to prepare, but it will be even easier to make a pickle. It can be used for hot and cold cooking. Pour water into a saucepan (about 3 liters), add bay leaves, spices and sliced lemon, boil it all. Salt should be to taste, usually 3-4 tbsp is enough. spoons. And don't forget to pepper.
When the brine boils, turn off the heat and let the pan cool. After putting meat in it, cover with a lid and send it to the refrigerator for a day.
