Marinating is used to saturate meat products with moisture so that in the process of smoking pieces of meat, fish or poultry do not dry out. Special marinade compositions complement the taste of smoked meats with their flavors and contribute to the corresponding softening of hard meat fibers, making the main course more tender. Adding spices with strong ethereal aromas to the composition, they achieve a stronger “freshness” effect.
Very often, pickling in saline solution replaces ordinary dry pickling. This technology allows you to better impregnate the pulp, to achieve a uniform distribution of salt and aromatic components of the marinade.
Hot smoked marinades - general principles of cooking
• Marinades used for marinating meat, carcasses or fillets of poultry and fish for hot smoked purposes can be either liquid or semi-liquid. They can be boiled or cooked without it.
• There are a lot of options and methods of cooking marinades for smoked meat, but the basic principle of cooking is to mix all the ingredients correctly.
• Hot smoked marinades are cooked on water, wine, sour cream, soy sauce. They are diversified with spices and spices according to recipes or even selected at their discretion.
• To enhance the softening effect, food acids are introduced - table vinegar, including apple or lemon juice, often using mustard for the same purpose.
• Adding sugar or honey to the marinade not only gives the meat and fish a pleasant sweetish flavor, but also contributes to the formation of a ruddy crust on its surface during hot smoking.
• Often add food saltpeter, this is done if smoked products are planned to be prepared in large quantities for long-term storage.
• Also, for longer storage, the products before pickling must be soaked in strong salt solution or sprinkled with salt and left for a day. After that, well washed. If the pieces took a lot of salt, soak them slightly and only then put them in the marinade. • After marinating, poultry, fish or meat must be dried well, suspended in a draft, and only then smoked.
Marinade for hot smoked chicken with vinegar
Ingredients for 4 carcasses:
• a tablespoon of large garden salt;
• three tablespoons of 3% table vinegar;
• half a teaspoon of ginger, coriander, allspice and black pepper (ground);
• teaspoon sugar;
• two large bay leaves;
• two large cloves of garlic;
• eight juniper berries.
Cooking Method:
1. If you took a homemade chicken, carefully pluck it and burn over an open fire. Remove the insides, cut off excess fat and rinse well, especially from the inside. Paws and neck should also be cut off. Wash the purchased bird well enough with warm water and remove grease.
2. Then dry the carcass with a towel and chop it into two halves. To do this, first cut the breast with a knife with a knife, open it and chop along the ridge.
3. Rinse, dry, and place each half of the chicken between two cutting boards.
4. Then apply several strokes with a rolling pin on the top board. This is done so that the joints are broken, and the bird is better marinated.
5. Bring three liters of drinking water to the boil. Remove from heat and dissolve salt and sugar in boiling water.
6. Pour in the vinegar, add the spices, lower the lavrushka. Press garlic into marinade. Lower the juniper berries crushed by a rolling pin and cool the marinade.
7. Put the prepared halves of the bird into a large container. Pour the marinade over the chicken so that it covers it completely. Set oppression over the meat and clean for four days to marinate in the fridge. Turn chicken daily.
8. Marinated chicken halves wrap with gauze in several layers, hang in a well-ventilated area for at least 12 hours. Drying time depends on the weather and can last up to a day.
9. After that, a well-dried bird can be smoked.
Marinade for hot smoked meat with honey
Ingredients:
• 100 ml of fresh lemon juice;
• 150 ml of high quality olive oil;
• a quarter of a two hundred gram glass of honey;
• a quarter cup of “Spice Blends”;
• finely chopped fresh parsley -1/4 cup;
• three large garlic cloves;
• a teaspoon of table salt;
• black, pounded in a mortar, pepper - to taste.
Cooking Method:
1. With pieces of meat cut off all the strands and fat. Rinse well and dry thoroughly.
2. In a large container, mix olive oil with strained freshly squeezed lemon juice and honey.
3. Add salt, crushed with a knife or press garlic.
4. Pour the parsley, “Spice Blend”, pepper to taste and mix well.
5. In the cooked marinade, put the pieces of meat and leave to marinate for ten hours.
6. After that, wipe the meat dry, remove the remnants of garlic, spices, parsley and copy it using the classic “hot” technology.
Marinade for hot smoked fish with soy sauce
Ingredients:
• two hundred gram glass of fresh lemon juice;
• half a cup of light soy sauce;
• brown sugar - 1/2 st .;
• half a cup of coarse salt;
• dry wine (white) - 1 tbsp .;
• garlic - 3 slices;
• two tablespoons of white pepper;
• to taste - dried basil, marjoram or a mixture of curry and coriander.
Cooking Method:
1. Pour 2.2 liters of water at room temperature into a large saucepan. Dissolve sugar and salt in it.
2. Add soy sauce, squeezed lemon juice and dry wine through a sieve.
3. Crush garlic with a press or a knife and send it to marinade.
4. Pour in the spices, crush in a mortar and add white pepper and mix everything thoroughly.
5. With fish, cut off all fins, remove the gills from the heads, gut the abdomens and rinse well under the tap. A small fish, weighing 300 grams. and less, you can not gut.
6. Place prepared carcasses of fish in marinade. It should be enough for all fish to “drown”. Cover and clean for 9 hours, and best of all at night in the refrigerator. 7. Then take the tank with the fish and hold at room temperature for another forty minutes.
8. Drain the carcass well from the marinade. To do this, carcasses are tied up by the tail and hung out in a draft, wrapped in gauze. After an hour, the marinated and dried fish can be smoked.
Wine marinade for hot smoked chicken with mustard
Ingredients:
• 750 gram bottle of red wine;
• 250 ml of high quality vegetable oil;
• 100 gr. dry mustard;
• a small bunch of fresh parsley;
• to taste - black pepper and coarsely ground salt.
Cooking Method:
1. Mix wine with oil and dry mustard.
2. Add the chopped parsley, salt and season with pepper to your taste.
3. Halves the chicken without the fat, rinse with plenty of running water and transfer to a large container for pickling.
4. Pour the marinade over the chicken so that it completely covers the bird. Cover with a lid and leave for eight hours in the refrigerator.
5. At the end of the time, half of the bird is wiped dry from the remnants of the marinade with a towel.
6. Dry for at least an hour in a draft and hot-copy.
Marinade for hot smoked meat with saltpeter and blueberries
Ingredients for 10 kg of pulp:
• salt of the largest grinding - 700 gr .;
• seven liters of drinking water;
• 200 gr. sugar sand;
• fresh or frozen blueberries - 20 gr.;
• food saltpeter - 50 gr.
Cooking Method:
1. Before marinating meat must be well salted. It can be poured with saline for a day or poured with salt and put under the yoke at the same time.
2. Pour all the water into a large enamel pan or bucket. Add salt, saltpeter and granulated sugar.
3. Pour fresh or frozen blueberries and boil them. When the marinade begins to boil, boil it over a low heat for no more than a minute so that all the bulk components are completely dissolved.
4. Remove from heat and cool to room temperature. 5. Rinse salted meat, if it is too salty, soak and dry.
6. Then lay out layers of washed meat in a large container. Each layer when laying well spill chilled marinade.
7. Meat should lie in the marinade tightly and be covered with it completely. Therefore, after putting all the pieces, slightly seal them, if necessary, add the marinade.
8. Cover the container with a lid and put it in the cold for 2-6 weeks. The duration of marinating depends on the size of the pieces and even on the selected part of the carcass. Thus, the loin and ribs marinated for two weeks, the shoulder blades - at least four weeks, and the gammon to six.
9. If the marinade starts to foam, it should be drained and boiled. After cool and refill the meat.
10. Rinse well-marinated meat with a stream of running water, dry in a draft and only then copy.
Citrus marinade for hot smoked fish
Ingredients for 3 liters. strong brine:
• one large orange;
• two medium lemons;
• a tablespoon of ground pepper, cinnamon and granulated sugar;
• to taste sage, rosemary and thyme;
• three onions;
• six large leaves of lavrushka;
• Four prongs of garlic.
Cooking Method:
1. Citrus rinse well and cut into slices, chop onions with large rings.
2. Put a small potato in boiling water and add salt until the tuber pops up. After that, remove the potatoes, and in the salt solution, lower the slices of citrus fruits, onion rings, all spices and spices. Boil the marinade with a slight boil for 10 minutes and then let it cool well.
3. Fill the processed carcasses with cold marinade and leave it for 12 hours in a cold room or refrigerator.
4. Then rinse the fish thoroughly under a tap, wipe dry with a towel and dry in a draft.
5. After that, you can lay out the carcasses of fish in the smokehouse.
Marinade for hot smoked mackerel on sour cream
Ingredients:
• four fresh frozen mackerel fillets;
• Chin. spoonful of salt, variety “Extra”;
• 150 gr. 20% cream;
• teaspoon of hop-suneli;
• Fifteen sprigs of fresh dill.
Cooking Method:
1. Thaw mackerel fillets in the air, wash and wipe dry.
2. Mix sour cream with chopped dill, add salt and hops-suneli.
3. Spread each fillet well with the prepared sour cream mixture and wrap in film.
4. After five hours, remove the film, wipe the fish and blot.
Hot smoked marinades - cooking tricks and useful tips
• When preparing the marinade, first mix all its liquid components and bulk ingredients and greens are introduced into the resulting mixture.
• To make it easier to pick up the remains of the marinade from the pieces of meat, carcasses of fish or poultry after marinating, crush the greens with your hands and crush the garlic with a knife.
• To marinate meat and fish products evenly, the marinade should cover them completely, and in the process of marinating the pieces of meat and carcass of fish should be periodically mixed or turned over.
• Minimum pickling time in any marinade for at least three hours at room temperature.
