Hot smoking chicken marinade recipe

Smoked chicken is a special delicacy for a festive table or a picnic in nature. You can prepare the marinade and smoke the chicken yourself - it will be safer and cheaper than a store product. How to marinate chicken before smoking, read the article.

The universal marinade recipe

There is a universal way to marinate chicken for both hot and cold smoking. The meat will turn out to be equally tasty and soft.

chicken weighing 1.5-2 kilograms;
four liters of water;
three tablespoons of coarse salt;
five large cloves of garlic;
two tablespoons of dried herbs (you can take any herbs: parsley, dill, basil, etc.);
half a teaspoon of caraway seeds.

Wash and dry the carcass;
The brine is cooked from the specified ingredients. To make it more saturated, let the liquid simmer for ten minutes, reducing the boil to a minimum;
When the brine has cooled down, pour the meat over it and put it in the cold for two days (a refrigerator, a cellar will do);
Remove the meat, blot excess marinade with paper towels and smoke.

Marinating chicken for hot smoking

There are two main ways to smoke meat in a smokehouse: hot and cold. Hot smoking allows you to get a more tender, softer dish. If you expose chicken to such smoking, then it will turn out deliciously juicy, literally melting in your mouth. A vinegar marinade works best for this method. How to marinate smoked chicken in this way?

No special components are required, with the exception of spices and spices. The number of ingredients is given for marinating two chicken carcasses in the smokehouse.

one and a half liters of water;
two tablespoons of 9% vinegar;
a teaspoon of coarse salt with a slide;
half a teaspoon of granulated sugar;
one bay leaf;
to taste ground ginger, black, allspice, coriander (you can take a pinch of each spice);
a clove of garlic;
a branch of a juniper or 3-4 fragrant berries.

The water rate must be brought to a boil, sugar and salt must be added.
As soon as the water boils, throw in the spices, juniper, spices, pour in the vinegar. Let the broth boil for literally 1-2 minutes, remove from heat.
While the marinade is cooling, prepare the chicken: remove feathers and fluff, gut, wash, cut fat from the tail. How to properly marinate smoked chicken? To make the meat softer, you can chop the carcass into pieces, although with a hot method of smoking, well-marinated meat will turn out soft even in whole chicken.
When the marinade has cooled, the chicken should be placed on the bottom of the pickling pan and covered with marinade. In order for the meat to be better saturated with the fragrant liquid, it is necessary to set oppression, then send the chicken to a cool place. The recipe assumes a long marinating period - four days.
Dry the prepared carcass or chicken parts by hanging in a draft, and then cook in a smokehouse.

How to marinate cold smoked chicken

Cold smoked chicken turns out to be denser, with a characteristic grain pattern on the cut. Such a product is stored longer compared to hot smoked meat, despite the fact that the marinade is prepared without vinegar.

Please note that this method of marinating takes longer. Before sending the meat to the smokehouse, it will have to be salted in a dry mixture, and then in brine for several days. The amount of curing ingredients in the recipe is indicated for 2.5-3 kilograms of chicken meat.

1.6 kilograms of coarse salt (half a glass for pre-salting, the rest for brine);
20 grams of ascorbic acid;
three tablespoons of white sugar (one for pre-salting, two for brine);
a tablespoon of black peppercorns;
three bay leaves;
nine liters of brine water.

Grate the prepared chicken meat with the norm of salt, sugar for dry salting, sprinkle with peppercorns, shift with bay leaf.
Place the chicken in a high saucepan, cover with a lid, and put in a cold place for two days.
Cook the marinade according to the recipe from water, salt, sugar, ascorbic acid. Let the liquid boil, wait until the grains of sugar and salt are completely dissolved.
Pour chicken meat with cooled brine, leave to marinate for another 10-11 days.
Remove the meat from the brine, rinse with cold water, dry it and let it dry on a refrigerator shelf for 6-7 hours.
Then, send the dried dried meat to the smokehouse, cook until a shiny dense crust is separated from the carcass.

How to quickly marinate smoked chicken

If there is no time for long marinating, you can use the honey marinade recipe. The meat is quickly saturated with sweet juice, which is why it gets an excellent flavor. One but - this option is more suitable for a hot smokehouse.

1/2 cup honey
two large lemons;
half a glass of vegetable oil (it is especially tasty to use mustard or flaxseed oil);
three tablespoons of any spices, spices to taste;
three cloves of garlic;
ground allspice, a mixture of bitter peppers (about a tablespoon).

Chop the carcass into pieces - wings, thighs, back, breast.
Squeeze fresh juice from the lemons (you should get about 100 ml).
Mix the indicated ingredients well and rub each piece with the honey-spice mixture.
Put the pieces of meat in a plastic bag, put them on the refrigerator shelf overnight.
In the morning, take out the meat, clean it of herbs, spices and send it to the smokehouse.

Experienced smokers have a secret to use when they are pressed for time. Before marinating, the chicken carcass must be cooked until half cooked, simmering over low heat for about 20 minutes.

You can add salt, onion, carrots, parsley and dill stalks to the water.

After cooking, the carcass will go to the smokehouse, and the broth can be used to make sauces or light first courses.

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Smoker Pro Blog

Smoked chicken has become a traditional delicacy available to any family. Its tender and juicy meat is an excellent main course or an ingredient for salad or soup. You can cook this dish yourself if you know a good recipe.

Before cooking a hot or cold smoked product, it should be marinated. Legs and wings are good without a set of spices, but with seasonings they will become even tastier. An important point: you need a special smokehouse for cooking. If not, you can use a metal bucket or saucepan with a lid.

How to prepare chicken before smoking?

You need to buy fresh and large chicken. If possible, it is better to take home, not store. For smoking, both whole poultry and chicken legs or wings are suitable. The meat must be rinsed under water and, if necessary, gutted. If feathers remain on it, then they should be set on fire with a lighter. Only then can you marinate.

It is important not to store the chicken for too long in the refrigerator, but rather to cook it fresh, not frozen. It retains more nutrients, it turns out to be more juicy. But you should not buy a bird with a bluish skin, slippery to the touch, with an unpleasant odor. Old and spoiled chicken during hot or cold smoking is unlikely to be of high quality.

Marinade with ginger and coriander

There are many ways to marinate chicken. This recipe is considered one of the best.

salt;
bay leaf - 4 pcs.;
sugar;
vinegar 3% - 2 tbsp. l .;
ginger, coriander, pepper, cinnamon;
garlic - 3 cloves;
juniper (berries) - 6 pcs.

In order to marinate chicken legs, wings or a whole chicken, you need a marinade for smoking chicken - about 3 liters. He prepares as follows:

Pour salt, a tablespoon of sugar and spices into boiling water. Juniper berries must be crushed and also dipped in a saucepan. You will also need to add vinegar and garlic. Boil everything together for 5-10 minutes, then turn off the heat and cool.

Juniper berry marinade

The bird should be placed in the marinade and put oppression on top, leaving it in the refrigerator for about 3 days. It is recommended to turn the carcasses or pieces daily for better marinating.

Chicken pickle

Chicken is boiled in this brine for 10 minutes.

The brine is prepared as follows: boil water in a saucepan, then put garlic cloves, bay leaves, salt and other spices in it. Cook for no longer than 10 minutes. It is simple to marinate chicken: cooled brine is poured into the container where it lies. After that, the meat should be covered with a lid and left in the refrigerator for at least a day. After that, the brine is drained and the meat can be cooked in the smokehouse.

Marinade for poultry with ketchup

You can marinate the bird with ketchup if you want a more piquant taste. It is quite possible that the smoked meats will turn out to be slightly spicy, but this will not make it worse. To prepare such a recipe, you will need olive oil, honey, dry mustard, wine and ketchup... All ingredients must be mixed thoroughly.

The resulting mass should be spread over the chicken so that the marinade layer is on all sides. Place the meat in a closed container and put in the refrigerator. After 6 hours it can be cooked in a smokehouse and then served.

Marinade for chicken on kefir

It is not news that some people marinate meat in kefir. Moreover, you can soak in a dairy product not only poultry, but also pork, beef, lamb. It is very important to choose the right ingredients so as not to spoil the marinade. It is best to use a ready-made recipe that will definitely not let you down.

kefir - 400 ml;
sugar;
olive oil - 50 ml;
fresh mint leaves;
garlic - 2 cloves;
pepper and salt.

Marinade for smoking chicken is prepared as follows. Mint leaves need to be kneaded, pass the garlic through a press. Mix the rest of the ingredients so that you get a homogeneous mass. Add spices and salt to taste.

The chicken should be placed in kefir mixed with other ingredients. The marinade has to be applied to every piece of meat. The container with poultry meat is covered with a lid; now it should be placed in the refrigerator for about 8 hours. After that, the meat can be used for cold or hot smoking. If done correctly, it will be delicious.

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Marinade for smoking chicken

To cook delicious meat, fish or poultry, you must first marinate the product. In general, the marinade performs 2 main functions: on the one hand, it saturates the meat with moisture, and on the other hand, it gives the smoked products a richer taste. It is believed that marinating meat products before smoking should be at least 2 hours.

The following products are commonly used in chicken marinades: water, salt, wine, wine or balsamic vinegar, sugar, salt, garlic, vegetable oils, black allspice, ground black pepper, paprika, hot pepper, parsley, mint, lemon juice, mustard , cloves, provencal herbs, celery, coriander , basil, dill.

Chemical fillers such as food nitrate are very rarely used. In this case, only 2-3% of the substance is added from the total amount of salt.

Cold smoked chicken marinade

To prepare 5 kg of chicken, take: 30 g of ground pepper, 250 ml of water, a tablespoon of vinegar, 8 cloves of garlic, 0.5 tablespoon of salt.

Divide the chicken carcasses lengthwise into 2 parts, rinse well and pat dry with towels. Rub thoroughly with salt and let sit for 30 minutes. Then towel dry again to remove excess salt. Place the meat in the cooked marinade. Place something heavy on top. Marinate the bird for 4-8 hours. Then dry it and smoke it cold for 6 hours.

Of course, the easiest way to prepare marinades is with modern kitchen appliances at hand.

Hot smoked chicken marinade

To prepare the marinade, you will need: 2 cloves of garlic, black pepper, 150 g of kefir, 50 g of olive oil, 1 teaspoon of sugar, 1/3 of a glass of fresh mint leaves.

Mix all of the listed ingredients. Rinse the chicken, dry it and cut it into pieces. Place them in the marinade. Marinate the chicken for 8 hours. Then smoke the poultry hot.

Quick marinade for smoking chicken

To prepare the marinade, take: ground pepper, 1 part of chopped parsley, the same amount of dry mustard, 2 parts of vegetable oil (preferably olive oil), 3 parts of red wine.

Mix all ingredients. Place the chicken (breast, drumstick, fillet, thigh, etc.) in the marinade. You can put the whole chicken if the carcass is not large. Marinate poultry for 10 hours, and then send it hot smoking.

Multipurpose marinade for smoking chicken

For cooking, take: a flat teaspoon of salt, 3 chopped garlic cloves, 100 g of honey, the same amount of chopped parsley, the same amount of a mixture of Provencal herbs or any seasoning for chicken, 100 ml of lemon juice and 150 ml of olive oil.

Mix all ingredients. Place the chicken in the marinade and keep for 10 hours. Hot smoke the bird.

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Smoking at home, making a smokehouse with your own hands, recipes for hot and cold smoking.

Smoked marinade recipes

Smoked marinade recipes have a general principle of creation for smoked products. Marinade performs two main functions, adds a sophisticated taste to smoked meats, and saturates with moisture, which subsequently, when smoked, does not dry out the products. It is recommended to marinate in time for at least 2 hours.

Here are some of the ingredients to use in marinade recipes for smoking:

- water, salt, sugar, wine vinegar, white and red wine, olive and sunflower oil, garlic, black and allspice, lemon juice, fresh and dry mint, parsley, dill, cilantro, coriander, basil, celery, mustard, cloves and other mixtures of herbs. Food nitrate is used if you are going to smoke a large batch of meat with subsequent long-term storage, add 2 - 3% in relation to the amount of salt.

Use the ingredients to create a smoked marinade recipe tailored to your taste. Below are some basic marinade recipes that you can build on to create your experimental smoked marinade recipes.

Marinade for large poultry - duck, goose, turkey. Also suitable for rabbit and nutria.

Based on 5 kg. meat is taken 250 ml. water, a tablespoon of vinegar, 20 - 30 gr. ground black pepper, 8 medium sized cloves of garlic, 0.5 heaped tablespoon of salt.

We divide the carcass lengthwise into 2 parts, wash well in cold water and wipe dry. Rub thoroughly with salt and leave for 30 minutes, then wipe off excess salt and moisture with a dry towel and put in the marinade under oppression for 4-8 hours.

After rinsing with cold water and wiping dry, we smoke using the cold method for 6 hours.

Store in the refrigerator for no more than a week after smoking.

Universal marinade for meat with ketchup

Mix equal parts tomato ketchup, honey, olive oil, white wine. Add some dry mustard, minced garlic, salt and black pepper. Mix everything together well and pour over the meat spread out on the tray. As the marinade drains off the meat, spoon the marinade around the meat and pour over the top. Marinate for an average of 8 hours.

Marinade using kefir

For 150 grams of kefir, 1 teaspoon of sugar, 50 grams. olive oil, a third of two hundred gram glass of fresh mint leaves, 2 mashed cloves of garlic, salt and ground black pepper to taste.