Marinade for smoking horse meat. Wine and citrus notes in marinades for hot smoking

Marinade for smoking meat at home is used to soften the meat and become more tender. Also, thanks to marinating, the required cooking time is significantly reduced. Pre-marination also affects the final taste of smoked meat. By selecting different components for the marinade, you can create different flavors of meat. We will look at several options for simple recipes that will help you prepare wonderful smoked meats. The principle of preparing them all is extremely simple - just mix all the ingredients, grinding them first if necessary.

Red wine marinade

Ingredients:

300 ml red wine. You shouldn’t buy expensive drinks; the mid-price range is fine.
200 ml olive or refined sunflower oil.
100 g mustard.
A bunch of parsley.
Salt.
Pepper.

Kefir marinade

Ingredients:

200 ml kefir.
1.5 tsp. Sahara.
3 tbsp. vegetable oil.
3 cloves of crushed garlic.
Salt.
Pepper.

Marinade with ketchup

Ingredients:

200 g ketchup (or diluted tomato paste).
2 tbsp. honey If it is hard, you need to melt it in a water bath and cool it to room temperature.
50 ml vegetable oil.
A bunch of chopped dill.
Salt.
Pepper.

Beer marinade

Ingredients:

500 ml dark beer (light beer has a less pronounced taste).
2 lemon cloves.
Juice of half a lemon.
2 tsp paprika.
1 tbsp. mustard.
Salt.

You need to marinate the meat for 2-5 hours. The larger the pieces of meat, the longer it takes to soak thoroughly.
Aluminum utensils cannot be used for pickling - they quickly oxidize. Use enamel cookware. A regular bag will do just fine if you don’t have a pan or basin at hand. Wooden dishes are not suitable because they actively absorb moisture. It will be very difficult to wash it later.
Instead of vinegar, it is recommended to add lemon juice to the marinade. Vinegar has a strong taste and smell that can overpower other ingredients.
Experiment with different dry herbs and spices to create new and original marinades.

Any marinade for smoking meat at home can make even an ordinary tough piece of beef, pork or other type of meat tender and tasty.

Cooking smoked fish at home is a pleasant and simple process. However, the result of the finished smoked delicacy largely depends on proper preparation and marinating of the fish before smoking. There are many methods of marinating and salting. We offer several simple, popular and delicious recipes.

Preparing fish for salting and marinating

Before you begin the process of salting or marinating a product for smoking, it must be properly prepared. For any type of smoking (hot or cold), the fish should be thoroughly washed and cleaned.

Small specimens can be smoked along with the entrails and head. Large carcasses are recommended to be gutted and the head removed. Also, especially large fish can be cut into steaks.

It is not advisable to remove the scales, as they will retain moisture and trap harmful substances contained in the smoke. After processing the carcasses, you need to dry them a little - blot them with a paper napkin. And then feel free to start marinating.

Recipes for marinades for hot smoking fish

Spicy marinade

Ingredients:

1 liter of water;
2 tablespoons salt;
2-3 bay leaves;
A pinch of rosemary, thyme, sage;
1 teaspoon each of sugar, a mixture of peppers, cinnamon;
Half a lemon and an orange;
1 large onion.

Boil water, add salt. Add coarsely chopped onion, lemon, orange and all other ingredients. Cook the marinade for 5-10 minutes, wait until it cools completely. Place the fish in the resulting aromatic brine for 12 hours. After the carcass, ventilate in a draft for 1-2 hours and you can smoke hot. The finished dish has a delicious spicy aroma, enveloped in delicate notes of citrus.

Marinade with soy sauce and white wine

Ingredients:

Dissolve sugar and salt in boiling water and cool. Pour in wine, soy sauce, lemon juice. Add squeezed garlic, remaining spices, mix well. Place the product in the marinade so that the carcasses are completely covered. Place in a cool place for 10-12 hours. Next, dry the carcasses and begin smoking. The wine and lemon juice make the fish very tender, and the spices add a delicious aroma.

Spicy marinade with honey

Ingredients:

180 ml vegetable oil (preferably olive);
1 package of fish seasoning;
100 grams of lemon juice;
1 bunch of fresh parsley;
120 ml natural honey;
1 teaspoon salt, a pinch of black pepper;
2 cloves of garlic.

Chop the parsley and garlic and mix with the rest of the ingredients. Pour the mixture over the fish carcasses and leave in the cold for 5-10 hours. The marinade is designed for 1 kg of product. Fish marinated in this way has a spicy taste, and the honey included in the composition gives it a sweetish taste and a beautiful crust.

Ingredients:

Water – 1.5 liters;
Cloves 5-6 pieces;
Salt – 3 tablespoons;
Allspice, cumin – 1 teaspoon each;
Dry red wine – 200 ml.

Boil water with salt and cloves for 10 minutes. Cool, add the remaining ingredients, stir thoroughly. Place in the resulting brine and marinate for about 4 hours. A very simple recipe. The wine will make the flesh of the fish tender and juicy, and the cloves will add a zest to the aroma.

Unusual kefir marinade

Ingredients:

Kefir – 1 glass;
Salt – 1 tablespoon;
Sugar (brown) – 1 teaspoon;
Oil (any vegetable) – 50 grams;
Mint – 4-5 sprigs;
Garlic – 2 cloves;
Black pepper - to taste.

Finely chop the garlic and mint and combine with the rest of the ingredients. Place the fish in the kefir mixture and marinate for 6-8 hours. Kefir will make the pulp very juicy, and mint will add summer freshness to the dish.

How to marinate fish for cold smoking

The taste of cold-cooked fish is very rich, so it does not require a large amount of marinating ingredients. Basically, the product is marinated in salt alone by dry or wet salting.

Dry salting

The prepared, cleaned fish is placed in a container, having first sprinkled the bottom of the container with a layer of salt. The top of the carcasses is also generously sprinkled with salt. As a rule, cold smoking cooks a large number of products. Therefore, carcasses can be laid out in layers, sprinkling each subsequent row with salt.

The top of the container is covered with a lid, slightly smaller in diameter, and pressure is placed on it. The product is salted in this way for 3 to 7 days. Periodically, the carcasses need to be turned over so that they are salted evenly.

Afterwards, the fish is placed in cold water for 4-6 hours to soak. Then it is dried in a ventilated place for about a day. And only then can cold smoking begin.

Salting in brine

Prepare a strong saline solution: take 250 grams of salt for 1 liter of water, boil and cool. The fish is placed in the brine so that it completely covers it. Carcasses are salted for 5 days.

Marinade for cold smoking

For lovers of spicy aromas, you can keep the fish in the following marinade: 2 liters of water, 500 grams of salt, 80 grams of sugar, 0.5 liters of white wine, juice of 2 lemons, a mixture of herbs (rosemary, thyme, basil, coriander), 5 -6 cloves of garlic.

Boil the water by adding salt and sugar. Add lemon juice, wine, crushed garlic, ground herbs. Stir thoroughly and pour the marinade over the fish. Salt for 4 days. Dry in the fresh air for 5-6 hours, then you can start smoking.

Experienced cooks often choose pork meat for smoking. It turns out tender, juicy and soft if cooked correctly. You can use different parts: brisket, ham, ribs, ham and others. Hot smoked pork will certainly delight you with its rich taste and pleasant aroma. In cooking, the marinade recipe is of great importance - it is this that allows you to achieve excellent results and make the meat more piquant and spicy. Smoking at home is not difficult, just remember the rules and tips that will prevent you from making mistakes.

The first and one of the most important steps is choosing pork for cooking. If the meat is fresh and of high quality, then the final product will turn out excellent. You need to purchase a good piece, paying attention to the condition of the meat. If it is slippery, inelastic, and has an unpleasant odor, it means it is clearly stale. Good pork is elastic, pink in color, without flavor and with white streaks. By the way, if the lard has a yellowish tint, then the meat is old and should not be purchased.

You can choose any part based on your taste. Brisket, neck area, and ham are perfect. It is desirable that the piece has more meat than lard.

Before you start smoking pork, you will need to prepare it. To do this, you need to rinse the piece thoroughly and cut it if necessary. It is not recommended to make too small pieces, as medium-sized ones smoke best. If you want the delicacy to be spicy and juicy, then you first need to marinate it. The brine recipe is easy, so making it won’t be difficult.

How to marinate pork for smoking?

For pork, it is best to prepare a brine with spices and garlic. It is worth immediately noting that you will have to marinate in it for about 2-4 days. Of course, if desired, the time can be reduced to 24 hours, but it is still better to wait as long as possible.

Salting pork

In order to smoke meat, it is not necessary to marinate it. Alternatively, you can pickle it - this recipe is no worse. To do this, you will need to mix salt and pepper to taste and rub the pieces of meat with the resulting mixture. After this, the product should be wrapped in foil and placed in the refrigerator for at least 3 days. It is important to press it down with pressure and turn it over daily for better marinating.

When three days have passed, it will be possible to cook pork in the smokehouse. It will have a rich and original taste, which depends on the added spices.

Hot smoking pork at home gives good results. In order to cook meat in this way, you will need a special device. The best option would be a smokehouse designed for apartments. It does not require a fire because it is used on a stove.

If there is no special container, you can make it yourself. An unpainted metal pan or bucket with a lid is suitable for this. You will also need to select racks for laying out the meat that will fit in the container. The recipe involves adding fruit chips inside the smokehouse - they contribute to the formation of smoke that will smoke the meat.

Smoking outdoors in a smokehouse

For those who have their own plot of land, you can try the recipe for smoking in the fresh air. For this you need a special smokehouse; you can take a regular bucket, as well as grates and a lid. First you should prepare a place for the fire and place bricks around it so that later you can place a smoking container on them. You need to put chips of fruit trees inside, and then put gratings.

The meat should be marinated using the recipe described above, then allowed to dry, and then placed on wire racks. Now you can light a fire and cover the container with a lid. Smoke should be released once every half hour. No further human intervention is required. The pork will cook in about 3-4 hours. If you pre-cook it, the time will be reduced to 1-2 hours.

When the product is ready, it is advisable to leave it outside in a suspended state for about 3 hours. After this, you can serve it on the table along with fresh vegetables, boiled potatoes and pickles. You can store it in the refrigerator or freezer until signs appear that the product has begun to deteriorate.

Pork is the No. 1 meat in Russia. They love it for its juiciness, softness and tenderness and eat it with pleasure in any form. In a summer cottage, if you have a home smokehouse, you can prepare smoked delicacies that are superior in taste to store-bought ones and, most importantly, completely natural.

You can smoke pork using hot and cold methods. There are a variety of recipes, but first it is important to understand the basic principles of preparation. The process consists of three stages: salting or marinating, drying and smoking itself.

Homemade hot smoked pork has some benefits. Firstly, this method guarantees complete safety for health due to exposure to high temperatures. Secondly, the meat turns out more aromatic, soft and juicy.

Pork preparation

First of all, you need to choose the right meat. You can take any part to your liking. This includes brisket, neck, ribs, and ham.

It should be fresh: elastic, pink, with white veins

The pork must be washed and cut. The pieces should not be too big or too small. Optimally - medium size.

After this, the meat is dry-salted or kept in brine. To obtain a more spicy and piquant taste, pork is marinated with spices for several days (usually this takes from 2 to 4 days).

How to hot smoke pork

Before eating, it needs to be salted or marinated.

Salting

The easiest way is dry pickling. It only requires salt and pepper, which are taken to taste and mixed. Then the pork pieces are rubbed with this mixture and wrapped in foil. They need to be put in the refrigerator under a press for three days and turned over periodically so that they are evenly salted.

How to marinate

Another way is pickling. To do this, prepare a brine from the following ingredients:

a tablespoon of salt;
10 peppercorns;
four cloves of garlic;
four laurel leaves;
four liters of water.

Seasonings can be added to the brine at your own discretion.

Garlic is cut into thin slices.
Place the water on the fire and add salt, pepper, garlic and spices.
Bring to a boil, turn off.
Place the meat cut into pieces into a separate pan and fill it with brine that has cooled to room temperature.
The dishes are put in the refrigerator for three days.

The marinade for cooking hot smoked pork can be made differently. You will need the following ingredients per liter of water:

salt - three table. heaped spoons;
vegetable oil – 100 ml;
lemon – 1 piece;
black pepper – 15 peas;
allspice - a couple of peas;
cloves - two pieces;
granulated sugar - two teaspoons;
bay leaf - 3 pieces.

Add salt, bay leaf, cloves, black and allspice to the water. Bring to a boil, turn off and let cool. After this, add vegetable oil and squeeze out lemon juice. If desired, you can add other spices, herbs, mustard. Pour the marinade over the pieces of pork, cover with a plate or circle and press down with a weight. Place in the cold for two days. During these days, the pork needs to be turned over so that it is soaked on all sides. Remove the meat from the marinade and transfer it to pre-boiled brine without spices. Cook over low heat for about 20 minutes, remove and let dry.

After salting or marinating, drying of the pork is required. To do this, the pieces are hung and allowed to dry naturally.

How and how much to smoke

For smoking, use a ready-made or homemade smokehouse. Usually, as such a device, if there is no magazine device, an ordinary metal bucket, barrel or pan is used. In addition, you will need a lid, a grease tray and a grill. The container must have thick walls and remain airtight.

Wood chips are required for smoking in a smokehouse. Her choice is an important matter in such a process. To get tasty and aromatic meat, you need good smoke. The duration of smoking depends on the quality of the wood chips and the type of wood. As experts say, sawdust should only be taken from hardwood, and it should not be completely dried: slightly damp wood chips will produce smoked meat; with dry sawdust it will look more like boiled meat. If there are no wood chips, you can use small branches of fruit and berry species: cherries, raspberries, currants, pears.

Now you can start smoking. With the hot method, the temperature reaches 90⁰C

Wood chips (several handfuls) are placed on the bottom of the device, pieces of pork are placed on the grate, the whole thing is covered with a lid and put on fire. The pieces must not be in contact with each other, otherwise they will not become smoked in these places.

The process will last about four hours. In the case of boiled-smoked pork (if you boil it first), it will take about two hours.

If light smoke begins to emerge from the smokehouse, you need to remove it from the heat and check the meat. They pierce it with a knife and see what the juice is like: if it’s clear, the pork is smoked, if it’s reddish, you need to return it to the fire.

The finished meat is hung and left in the fresh air for two to three hours. Now the smoked pork is ready to serve. You can serve it with boiled potatoes and fresh vegetables.

Cold way

Cold smoking takes longer and is considered more difficult. This pork can be stored in the refrigerator for up to four weeks.

You can salt the meat dry. To do this you will need salt and spices (including ground black pepper) in a ratio of 4:1

Rub the pieces with a mixture of spices and salt, put under pressure for two days. Don't forget to turn over so they are salted evenly. Then scrape the spices from the meat, hang it out for eight hours, after which it can be placed in the smokehouse.

You can also pickle meat for cold smoking in brine. For one kilogram of pork you will need:

salt – 25 grams (coarse);
water 150 ml;
bay leaf - 3 pieces;
ground black pepper - teaspoon;
black peppercorns – 5 pieces;
dried basil - teaspoon.

Prepare the marinade by mixing all the ingredients and pouring water over them. Cut a kilogram of pork neck in half and put it in a plastic bag, pour the brine into it. Seal the entrance to the bag using a hot iron, after removing as much air as possible from it. Place the pork in the marinade in the refrigerator for 5 days. Take the bag out and shake it daily. At the end of the period, remove the pieces from the bag, pour water over them to get rid of excess spices, then blot them with a towel to remove excess moisture. Hang in the fresh air for two to three days. A draft is undesirable: the surface of the meat will dry out, and the resulting crust will not allow it to dry out and smoke properly.

The temperature with the cold method is about 30⁰C. Fruit chips are placed at the bottom of the device, and juniper sawdust can be added closer to readiness. Pieces of pork are suspended over sawdust. Smoking pork will take about three days. At this time, the smokehouse should be opened as little as possible so as not to increase the cooking time. The finished pork is hung outside and kept for about 12 hours.

Now you can treat your guests to a homemade delicacy

Smoked pork roll

This dish can be called traditional Russian. To prepare it you need to take:

pork belly with streaks of meat - 3 kg;
salt – 0.6 kg;
granulated sugar - a heaped teaspoon;
water – 0.6 l;
saltpeter – 3 g;
chopped garlic – 1 tbsp. spoon;
ground black pepper – ½ teaspoon.

Now rub it with pepper and garlic, wrap it in a roll, tie it with twine and put it in the smokehouse for three days.

Rub the belly with salt on each side, put it in a wooden bowl, sprinkle salt on top and leave for 4 days. Prepare a brine from heated water and salt, saltpeter and sugar dissolved in it. Every day, rub the belly with brine and turn it over.

Hang the salted belly in a ventilated place for a day to dry. After this, the belly needs to be boiled and hung out to dry again.

Smoking pork cold or hot is quite possible at your summer cottage. It is perfect for a family meal and for meeting guests.

Integral stages of home smoking are salting and marinating. The procedure not only enriches the taste and makes tough meat softer, but also helps destroy bacteria and helminth eggs, block putrefactive processes and extend the shelf life of the finished product. This is important for raw materials that are planned to be cold smoked.

Marinade recipe for smoking meat

Marinades for smoked meats may include salt, sugar, water, vegetable oils, vinegar, alcoholic beverages, sour fruits and berries, fresh and dried herbs, herbs and spices. To smoke large quantities of meat and long-term storage, saltpeter is added to the sauce - 2-3% relative to the volume of salt. By adding sugar to the marinade for smoking meat, you can achieve a crispy crust.

You will need:

pepper mixture;
laurel leaf;
soy sauce;
salt.

Recipe:

To prepare for smoking 1 kg of lard, you will need a head of garlic, which must be peeled and passed through a press.
Add a mixture of peppers, a couple of bay leaves, 50-70 g of salt and 3 tbsp. soy sauce.
Achieve uniformity and use as intended. The duration of the procedure is 2-3 days.

Chicken marinade recipe

Chicken and other poultry meat can be dry marinated using salt and pepper, because it is soft and easy to process.