Marinade for cold smoked meat. Marinade with honey for smoking

There are many ways to prepare meat and poultry for smoking. By salting or marinating, you will get finished product for hot or cold smoking.

Preparation of brine for smoking meat products requires salt without iodine.

You can use purchased pickling mixtures or cook them yourself. Hot and cold marinades include:

turmeric, ginger, black pepper, cumin, cloves;
marjoram, basil, oregano, lemon balm, thyme, celery;
Bay leaf, allspice, chili, mustard, coriander;
berries of hawthorn, juniper;
onion, dill, garlic;
white, red wine, Apple vinegar, honey.

Herbs for brine are used fresh and dried, spices are better whole.

Add to marinade vegetable oil, lemon juice, soy sauce, ketchup, tomato paste.

Salt and spices are poured into an enameled or wooden container. Each piece is rubbed with the same mixture, the meat (lard) is layered, and it is poured on top.

When the dishes are full, the contents are pressed down with oppression and put in a cold place. The salting time depends on the method of smoking: for hot, 12 hours is enough, for cold, from 2 days to 2 weeks. Periodically, the pieces are turned over for uniform soaking.

Before smoking, the released brine is drained, the meat is dried.

After dry salting, use any brine recipe for smoking meat in a cold smoked smokehouse. Guaranteed to salt the meat, replacing the high temperature treatment, the combination of the dry method and the marinade. This is also effective for .

Smoked Marinade Recipes

Most marinade recipes for smoking deli meats at home are used for rabbits and poultry. Brine saturates the products with moisture, makes them juicy and soft.

Hot smoking allows keeping products only in brine. cold way suggests that the meat can either be smoked immediately after dry salting, or additionally immersed in the marinade.

The duration of pickling ranges from 4 hours to 14 days, depending on the recipe, processing method (cold longer), type of meat and size of the piece. salts out faster than, but slower than a bird. A whole carcass of a rabbit or broiler is kept in brine longer than portioned pieces.

Most brine recipes are universal. Cold smoking requires patience and special equipment. Therefore, at home, hot technology is more often used. If speed plays a decisive role, cook a boiled-smoked delicacy:

prepared pieces are salted for 4-5 hours in cold brine;
the marinade is filtered, brought to a boil, meat, lard are boiled for 20-40 minutes;
boiled pieces are cooled, dried, sent to the smokehouse, where they are cooked at a temperature of 90-95 ° C until a ruddy golden brown(30-60 minutes).

Such a delicacy is not stored for longer than 5 days, but how quick snack perfect for a picnic.

The cold method impregnates products with smoke better, preliminary preparation is more thorough. Therefore, cold smoked products are stored (in vacuum packaging) for up to 3 months.

Brine for cold smoked chicken

Permissibility long-term storage is not the only advantage of the cold method. Cold smoke gives the products a particularly delicate taste. Spices are used carefully - an excess will easily ruin everything. This rule applies to poultry, meat,.

Mix 1 cup:

white wine;
ketchup;
vegetable oil;
honey.

Add salt, pepper, dry mustard, spices to taste. The recipe is recommended for hot smoking.

Smoking meat, hot or cold, is an exciting creative process that will result in a delicious delicacy.

Press on the meat with your finger - the dent should disappear

Each experienced chef knows that it is necessary to pickle or salt the product correctly, since its taste depends on it. But it is equally important to be able to choose meat. If it is initially hard, old or rotten, then no brine will fix it.

Coming to the market or to the store, you should pay attention to the condition of the meat. Its surface should be elastic and quickly recover after pressing with a finger. If present bad smell the product is damaged. The same can be said if there is a film or white 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 get a great taste when soaked in smoke.

How to salt meat before smoking

Salting meat is quite simple, and for this you do not need special recipe. It is enough to take about a glass of salt and sprinkle it with chopped pieces of pork or beef. You need to try to make sure that the layer of salt completely covers the meat. You can also add pepper and spices - this will help make the product fragrant and spicy.

To be sprinkled with a thick layer of salt

Many people prefer to take garlic for pickling. It is crushed into slices and placed between slices of meat. The amount of garlic can be any, to taste. Salting lasts from several hours to a day. The optimal time is 12 hours, since during this period the product has time to take required amount salt.

Marinade recipe for meat with honey

Marinade for smoking meat can be prepared in different ways. An interesting recipe with honey: this ingredient is in perfect harmony with pork and chicken. And 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 to marinate the product deliciously 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.

Marinade for smoking based on honey

Pork, beef or any other meat should be put in a container to start marinating. It is important to make sure that the resulting mixture falls on each piece. Marinating will take approximately 8 hours. After that, the meat should be laid out on the grates and smoked at home.

Kefir marinade for meat

A recipe with kefir helps to marinate the product perfectly 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. It will turn out not a brine, but a high-quality marinade, with the help of which salting will be successful.

Marinade for smoking based on kefir

All of the above 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. In the resulting mixture, you can put meat and hold for a day. Unlike standard salting, the product will turn out to be more tender. This option is suitable for both hot and cold smoking.

Brine for smoking meat

Marinade for smoking meat is easy to prepare, but it will be even easier to make a brine. It can be used for cold and hot cooking. You need to pour water into the pan (about 3 liters), add bay leaf, spices and chopped 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, you need to turn off the heat and let the pan cool. Put the meat in it, cover with a lid and send it to the refrigerator for a day.

Birds, vegetables, fruits, smoke, which is formed during the slow combustion of sawdust.

The smoking process gives the products an appetizing aroma, unique taste, beautiful color. Of course, smoked ham, sausage, salmon steak or smoked mackerel is unlikely to be disliked by anyone.

Smoked products retain their freshness and taste for a long time. During the smoke treatment, bacteria are killed, the products partially lose moisture and are preserved.

Even our primitive ancestors processed their prey on an open fire, that is, they were engaged in smoking. Since then, people have come up with many devices and marinade recipes for smoking fish, meat and other delicacies.

Smoking methods

Phenols, acetic and formic acids, fractions of resinous substances and aldehydes give a special taste and aroma to smoked products. They are produced in a special process heat treatment smoke while smoking.

There are several ways of smoking, which depend on the temperature of the smoke and the duration of processing:

cold,
hotter
semi-smoking,
wet.

Any method is based on the principle of a constant circulation of the smoke flow through the cooked product; processing with open flames is not allowed (the smoked product should not be baked or fried).

The process of processing products with smoke is carried out in a special device - a smokehouse.

Which smoking method to choose

Cold smoking involves processing with smoke with a temperature of 12 to 24 degrees, humidity in the range of 75-85 percent. The product in such conditions is prepared from three to five days, sometimes the process can take several weeks. With cold smoking, the liquid from meat or fish leaves slowly, the products are slowly saturated with the aromas of smoking, dehydrated, but retain fat. Ready product stored for a long time.

Semi-smoking is carried out on a smoldering haze at a temperature of 30 to 50 degrees and a humidity of more than 80 percent. With this method, the product is prepared no more than 24 hours, its shelf life is no more than two weeks.

The fastest and easy way receive delicious fish or meat. The process takes only two or three hours. Smoking products, which are subsequently supposed to be cooked, occurs at a temperature of 40 to 60 degrees. To obtain a smoked product completely ready for consumption, the cooking process must be carried out at a temperature of 100 degrees. Ready-made smoked meats by this method are not stored for long.

Wet smoking is used to accelerate the "aging" of raw sausages or hams. Smoking is done at a smoke temperature of about 25 degrees and high humidity (up to 100 percent).

Smoking: preparing fish

At home, you can smoke anything you want: meat, fish, sausages, cheese, chicken, vegetables and fruits.

Perhaps the most popular product for smoking is fish. In order to prepare a quality delicacy, it is not enough to have a smokehouse, set correct temperature to provide the desired humidity. Taste qualities smoked products depend on pre-training product. It is important to choose the right marinade for smoking fish.

For all smoking methods, the following rules must be observed:

the fish must be thoroughly washed;
gut large fish, remove the insides and head;
fish should be salted (grate with salt or marinate in saline solution);
before smoking in a smokehouse, prepared fish must be dried.

Below we offer a few simple recipes marinade for smoking fish at home.

Marinade for fish: a universal recipe

We offer a universal marinade for smoking fish at home. The recipe is simple, you need a small amount of ingredients. The fish prepared according to it can be smoked in any way (hot or cold) as desired.

Required products:

fish - two pieces of medium size;
soy sauce - one glass;
white wine (semi-sweet) - one glass;
citric acid - one tablespoon;
spicy herbs (rosemary, thyme), spices for fish - to taste;
bay leaf - to taste;
granulated sugar - 1/2 or 1 spoon (tea).

Wash the fish well, clean, put in the refrigerator for one hour.

Dilute citric acid in a glass of cold water (can be replaced with one glass of natural lemon juice).

Pour the diluted soy sauce into the saucepan citric acid, wine, add spices and spices to taste, granulated sugar, mix everything.

Put the saucepan with the marinade on the fire and heat (do not bring to a boil!).

Remove the saucepan from the heat and let the marinade cool slightly.

Remove the fish from the refrigerator, make transverse cuts, put bay leaves in them. Then put the fish in the marinade.

The fish should be completely covered with the marinade. If there is not enough liquid, then an additional portion should be prepared.

Put the marinated fish in the refrigerator for eight or ten hours (the longer the better).

Remove the marinated fish from the pan, rub with spices.

The product for smoking is ready.

The proposed marinade recipe for smoking fish in a smokehouse allows you to get a fragrant delicacy with delicate taste.

spicy marinade

For cooking spicy marinade for hot smoked fish you need:

water - two liters;
edible salt - four tablespoons (tablespoons);
lemon - one piece;
orange - one piece;
onions - two pieces;
bay leaf - six pieces;
granulated sugar - two spoons (tea);
ground cinnamon - to taste;
ground pepper (red, black) - to taste;
rosemary, sage, thyme - to taste.

Wash the fish thoroughly, clean, gut, remove the head, put in the refrigerator for one hour.

Coarsely chop lemon, orange, onion.

Pour water into a saucepan, put on fire, bring to a boil.

Pour salt, granulated sugar into boiling water, put chopped onion, orange, lemon, bay leaf, pepper, cinnamon and herbs. Boil the marinade for 10 minutes.

Remove the pan from the heat, cool the marinade.

Remove the fish from the refrigerator, pour cold brine over it, leave to marinate for 10 or 12 hours.

Remove the pickled carcasses from the brine, leave in the air for two hours.

Hot smoke.

Spicy marinade for hot smoked fish allows you to get a delicacy with a delicate taste and spicy-citrus aroma.

Marinating for cold smoking (long-term)

Any fish is suitable for smoking fish in a cold way, but it is better to give preference to carp, mackerel, salmon and silver carp.

There are two types of salting (pickling) of fish before cold smoking.

The first method involves soaking cleaned and gutted fish in a strong saline solution. To prepare it, dissolve 100 grams of salt in one liter of water.

Place the prepared carcasses in a container, pour over the solution and leave in a cold place for 12 or 14 hours. One part of the fish relies on one and a half parts of the solution, that is, for one kilogram of fish, you need to take 1.5 liters of liquid.

Fast pickling for cold smoking

The second method involves the following marinade recipe for cold smoked fish.

Required products:

food salt - at the rate of 200 grams per liter of water;
ground pepper (black, white) and allspice - to taste;
bay leaf - a few pieces;
nutmeg - to taste;
oregano - to taste;
thyme - to taste;
dill - to taste.

The marinade is prepared from the calculation: 1.5 liters of solution is required per kilogram of fish.

Dissolve the required amount of salt in water, add spices. Pour the cleaned and gutted fish with the prepared marinade for two hours.

Then remove the carcasses from the liquid, tie up with twine and leave in the open air for about one hour. The fish must be dry. Then you can start the smoking process.

Marinade recipes for pre-treatment lots of fish before smoking. Above are some of the simplest, but they will also allow you to get a tasty and fragrant smoked smoke. Preparing a delicacy at home is not difficult at all. To do this, it is not necessary to go fishing or buy a fresh catch, even frozen fish from the supermarket is quite suitable for smoking. And you can build a smokehouse from a bucket or other improvised containers. As they say: "If there is a desire ..."

for smoking it is better to choose fresh oily fish;
very delicious smoked meats obtained from mackerel, carp, mosquitoes;
many believe that the ideal products come from cod, bream, perch;
pink salmon and salmon, when smoked, turn out to be dryish, but tasty, you can’t eat a lot of them;
it is preferable to smoke on alder sawdust;
hot smoked fish is tastier on the second day after cooking;
even the simplest marinade or salting makes smoked fish delicacy.

Bon appetit and tasty catch!

Getting ready for the next holiday, I want to please my family with something unusual. In addition to the fact that the table will be lined with various snacks and desserts, it will not be out of place to put a home-style smoked pork dish on it. It is not very difficult to prepare it.

Stage 1. Meat preparation

For cooking, we take a piece of pork about 1.5-2 kg. The most suitable would be the neck (neck) or lean brisket. We cut into pieces about 10 cm thick, 25-30 cm long. If the meat is cut into thinner pieces, it will be dry or burnt, thick pieces will not be smoked - it will be raw. Since we will marinate in a wet way, it is necessary to prepare the marinade as well.

Stage 2. Preparation of the marinade

For the preparation of the marinade, we take 2 liters of clean boiled (or filtered) water. Add 200 grams table salt(based on 100 grams of salt per 1 liter of water). The marinade will be very salty. You can put it in water to test. egg. If the egg floats, does not sink, then the density of the marinade is as it should be.

Next, add 10 black peppercorns, 3-4 leaves of bay pepper. Enough for a "classic" marinade. But for a better aroma and taste, add dried paprika and thyme. You can add spices to a barbecue or grill, but you need to consider the salt they contain. You also need to know that an excess of spices can spoil the taste of meat.

We spread the meat in a container of sufficient volume and fill it with a ready-made marinade, close the lid. Pickled meat must be put in a cool place for 5-6 days.

After the meat has marinated, it can be lowered for several hours in a clean cold water in order to remove extra salt. Then take it out of the water, let it drain well. Then the meat must be well wiped from the remnants of moisture. This is done so that the meat is smoked, and not boiled in smoke. You can additionally wrap the meat in a clean cloth or gauze, then it will not be smoked on the outside, but will have clean look and smoke flavor. But this is not necessary to do, after all, the meat should be smoked and browned.

Stage 3. Smoking

If you want to smoke meat not on the street, but on home kitchen, we recommend that you pay attention to a smokehouse with a water seal, for example, such as. It is completely sealed and allows you to smoke right in the room.

Pour 2-3 handfuls of alder sawdust into the bottom of a clean smokehouse for hot smoking. You can also use sawdust from fruit trees, but alder gives the most pleasant color and smell to smoked meat, without bitterness. Sawdust should not be too small, otherwise they will quickly burn out. On top of the sawdust we put a tray for dripping fat. If there is no pan, fat, dripping to the bottom, will burn and give the meat extra bitterness and an unpleasant odor.

Above the pallet we put a grate on which we lay out the pieces of pork. Close the lid and kindle a fire under the smoker or just put it on your stove. As soon as smoke came out from under the lid, the meat began to smoke - we note the time.

In order for the meat to be smoked well, it takes 1.5-2 hours. After about 15 minutes, after the smoke has gone, it is advisable to open the lid and wash off the black resinous coating from it. If this is not done, drops of moisture falling on the meat will also give it bitterness.

Next, close the lid again and smoke to the end, controlling the degree of readiness. Ready smoked meat should be without blood, but juicy. It is not worth keeping in a smoker for a long time - the meat will be dry and not tasty.

After the meat is removed from the smokehouse, it must be cooled, put in a paper bag or foil and put in a cold place for several hours, and preferably for a day, for a more even distribution of flavor and taste improvement.

Homemade hot smoked pork is ready, bon appetit!

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Many lovers of cooking smoked seafood vaguely imagine the process itself. In their opinion, it is enough to keep the fish in a saline solution, place it in a box with smoke, wait a bit, and the product is ready. However, a better and tastier fish is obtained thanks to the marinade. We will talk about the secrets of his preparation.

Preparation of fish products for pickling

Technologists who know how to marinate fish for smoking in a smokehouse assure the importance preparatory phase. For any type of processing, the carcass must be washed and cleaned. Here are some more simple guidelines:

Frozen products must first be defrosted in a container with cold water. It will take a long time, but use hot water not worth it.
Small fish can be smoked with the head and entrails.
In large individuals, it is worth separating the head and removing the inside.
Larger fish are best cut into steaks.
It is not necessary to remove the scales - this will help the meat retain moisture and will not miss some of the harmful substances from the smoke.

After processing, the carcass must be dried by blotting it with a paper towel. Now let's start marinating.

Recipes: how to marinate fish for hot smoking in a smokehouse at home

At the heart of every smoked marinade recipe is one general principle. Firstly, it saturates the carcass with moisture, which does not allow it to dry out in the process, and secondly, it gives smoked meats refined taste. For the preparation of mixtures, ingredients are usually used according to one's preferences.

Below are some classic recipes that can serve as the basis for individual solutions. Cooks who know , it is not difficult to develop own sauce for cooking seafood.

spicy marinade

To prepare one liter of solution, the following ingredients are needed:

Salt - 2 tablespoons.
Onion - 1 pc.
Bay leaf - 2-3 pcs.
Sage, rosemary, thyme - 0.5 g of each spice (on the tip of a knife).
Sugar, cinnamon, a mixture of peppers - 1 teaspoon each.
Lemon, orange - 1/2 each.
Water - 1 liter.

Before marinating fish for smoking in this marinade home smokehouse, boil water. Then salt, onion cut into half rings and all other components are added. The solution is boiled for 5-10 minutes and set aside to cool.

Fish carcasses are placed in a container with fragrant mixture for 12-14 hours. After the pickling process, the meat must be dried in a draft for three hours so that carcinogens from the smoke do not penetrate inside along with moisture.

soy marinade

To prepare 1 liter of marinade mixture, you will need the following ingredients:

Soy sauce - 50 g.
Salt - 50 g.
Sugar - 50 g.
Lemon juice - 70 g.
Dry white wine - 100 g.
Garlic - 2-3 cloves.
Basil, coriander, pepper mixture - at the tip of the knife of each spice.
Water - 1 liter.

Cooking and marinating procedure:

Dissolve sugar and salt in boiling water, then cool.
Add soy sauce, wine, lemon juice, crushed garlic and other spices. Mix.
Put the semi-finished fish in a bowl with sauce so that it completely covers the carcasses. Keep in cool conditions 12-14 hours.

After brine, the carcasses must be dried for two to three hours. Lemon juice and white wine make the fish especially tender, and spices - a unique aroma.

honey marinade

Home chefs who know how to quickly and correctly marinate fish for smoking in a smokehouse pay attention to the sophistication and flavor of this sauce. However, for its preparation per kilogram of product, you need very little:

Vegetable oil - 200 ml.
Lemon juice - 100 g.
Parsley greens - 20-30 g.
Honey - 120 ml.
Garlic - 2 cloves.
Salt - 1 teaspoon.
Ground black pepper - 1-2 g.

To all of the above, you can add one package of fish seasoning. Greens, garlic must be chopped, then mixed with the rest of the ingredients. Pour the carcasses with the mixture and set aside in the refrigerator for 8-10 hours. fish after will acquire a sweetish taste and an appetizing crust.

Red wine marinade

For 1 liter of brine, the following ingredients are needed:

Salt - 2 tablespoons.
Dry red wine - 150 ml.
Carnation - 4-5 pcs.
Cumin, allspice - 1 tsp each.
Water - 1 liter.

Pour salt and cloves into boiling water, boil for ten minutes. Cool the solution, then add the remaining elements and stir.

Pour the carcasses with the finished marinade and leave in a cool place for six hours. The recipe is very simple, but wine and cloves make the pulp juicy and aromatic.

Marinade with kefir

The list of ingredients is calculated for one kilogram of semi-finished fish:

Kefir - 200 ml.
Salt - 1 tbsp.
Sugar - 1 tsp
Vegetable oil - 50 g.
Garlic - 2 cloves.
Ground black pepper - to taste.

Pour crushed garlic with kefir, add the rest of the ingredients and mix. Put the fish in kefir solution and leave for 5-8 hours. This is one of the most quick marinades, nevertheless, the product turns out juicy and tasty.

How to pickle fish for cold smoking at home

The cold smoke treatment method guarantees the products not only a delicious aroma and unforgettable taste, but also a long shelf life. Fumigation occurs within 8 hours to several days at a temperature of 18-25°C.

Taste finished products it turns out saturated, so a small number of components are used in the preparation process. To be precise in the question of how to marinate fish for cold smoking in a smokehouse, then the semi-finished product is simply salted in salt using the wet or dry salting method.

Dry way

The essence of the process is that a gutted fish (without gills and entrails) is placed in a pan, the bottom of which is sprinkled with salt. Each fish is pre-rubbed outside and inside with coarse salt. The semi-finished product is folded so that the front and back parts of the carcasses alternate. If the carcasses are large, then it is worth making a longitudinal incision on the back for better salting.

Each layer is well sprinkled with salt, and oppression is placed on top of the portion. On average, 1.5 kg of salt is taken per 10 kg of product. The salting period is 3-7 days, periodically the fish need to be turned over for uniform salting.

Next, the fish is soaked for five to six hours in cold water. Now it must be dried in a draft for at least a day. Only after all these activities can you start processing cold smoke.

Wet Ambassador

The traditional recipe for preparing brine for wet salting is elementary: per liter boiled water 250 g of salt is taken. The carcasses are salted for five days, after which they are soaked in cool water for three to four hours and dried in a ventilated place for about 12 hours. Now the product can be smoked.

Marinade for cold smoking

For lovers of all kinds of spicy flavors, it makes sense to try a simple marinade, which requires the following ingredients:

Salt - 0.5 kg.
Sugar - 80 g.
Garlic - 5-6 cloves.
White dry wine- 0.5 l.
Rosemary, thyme, basil, coriander - 2 g of each spice.
Lemon juice - 50 g.
Water - 2 liters.

At the start of the process, you need to boil and cool the water a little, add sugar and salt, mix. Now crushed garlic, wine, spices and lemon juice are added to the brine and mixed again. The finished marinade is poured over the fish and left in a cool place for four days. After drying for 6-7 hours and smoking.