Ср, 13 июл 2016 Автор: Марина Данько
Marinating is used to saturate meat products with moisture,
чтобы в процессе smoking куски мяса, рыбы или птицы не пересохли.
Special marinade compositions complement the taste of smoked products with their own
aromas and contribute to the appropriate softening of hard
meat fibers, making the main course more tender. Adding in
the composition of spices with strong ethereal aromas, achieve more
strong effect of “freshness”.
Very often, pickling in saline solution replaces the ordinary
dry salting. This technology allows you to better impregnate the pulp,
achieve even distribution of salt and aromatic
marinade components.
Contents
Маринады для горячего smoking — общие принципы
preparations
• Marinades used for pickling meat, carcasses or fillets
птицы и рыбы с целью горячего smoking могут быть как жидкими, так
and semi-fluid. They can be boiled or cooked.
without him.
• Вариантов и способов preparations маринадов для копчёностей
немало, но основной принцип preparations заключается в правильном
mixing all the ingredients.
• Маринады для горячего smoking готовят на воде, вине, сметане,
soy sauce. They are varied with spices and spices according to
recipes or even pick on your own.
• To enhance the softening effect, food acids are injected –
Table vinegar, including apple or lemon juice, often in
the same uses for mustard.
• Adding sugar or honey to the marinade not only
gives the meat and fish a pleasant sweetish flavor, but also contributes
the formation on its surface of golden brown when hot
smoked
• Often add food nitrate, this is done in the event that
if smoked products are planned to be prepared in large quantities, for
long-term storage.
• Also for longer storage products before
marinating must be soaked in a strong saline solution or
pour salt and leave for a day. After that, well washed.
If the pieces take a lot of salt they are soaked slightly and only then
put in marinade.
• After marinating, poultry, fish or meat are necessarily good.
dried, suspended in a draft, and only after that smoked.
Маринад для горячего smoking курицы с уксусом
Ingredients for 4 carcasses:
• a tablespoon of large garden salt;
• three tablespoons of 3% table vinegar;
• half a teaspoon of ginger, coriander, fragrant and black
peppers (ground);
• teaspoon sugar;
• two large bay leaves;
• two large cloves of garlic;
• eight juniper berries.
Способ preparations:
1. If you took a homemade chicken, carefully pluck and burn it
over an open fire. Remove the insides, cut off excess fat and
rinse well, especially from the inside. Paws and neck should also
chop off. Wash the purchased bird well enough with warm water and
remove fat.
2. Then dry the carcass with a towel and chop into two
halves. To do this, first cut the breast with a knife,
open it and cut along the ridge.
3. Rinse, dry, and place each half of the chicken again.
between two chopping boards.
4. Then apply several strokes with a rolling pin on the top board. it
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 with sugar in boiling water.
6. Pour in the vinegar, add the spices, lower the lavrushka. Sell in
marinade press garlic. Lower the berries crushed by a rolling pin.
juniper 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 pickle.
in the fridge. Turn chicken daily.
8. Marinated chicken halves wrap with some gauze
Suspended in a well-ventilated area for a period not
less than 12 hours. Drying time depends on the weather and can last up to
days.
9. After that, a well-dried bird can be smoked.
Маринад для горячего smoking мяса с мёдом
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.
Способ preparations:
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 lemons juice and honey.
3. Add salt, crushed with a knife or press garlic.
4. Sprinkle parsley, “Spice Blend”, pepper to taste and
stir well.
5. In the cooked marinade, put the pieces of meat and leave
marinate for ten hours.
6. After that, wipe the meat dry, remove the remnants of it
garlic, spices, parsley and smoke on the classic �”Hot”
technology.
Маринад для горячего smoking рыбы с соевым соусом
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.
Способ preparations:
1. Pour 2.2 liters of room water into a large saucepan.
temperature Dissolve sugar and salt in it.
2. Add soy sauce, squeezed lemon juice through a sieve and
dry wine.
3. Crush garlic with a press or knife and send it to
marinade.
4. Pour in the spices, crush in a mortar and add white pepper and
stir everything thoroughly.
5. With fish, cut off all fins, remove the gills from the heads,
gut abdomen and rinse well under the tap. Small fish
weighing 300 grams. and less, you can not gut.
6. Подготовленные тушки рыбы уложите в marinade. It should be
enough for all the fish to “drown”. Cover and clean on
9 часов, а лучше всего на ночь in the fridge.
7. Then take the tank with the fish and hold it at room temperature.
the temperature is still forty minutes.
8. Drain the carcass well from the marinade. For this carcass
they tie it up by the tail and hang it in a draft, wrapping it with gauze.
After an hour, the marinated and dried fish can be smoked.
Винный маринад для горячего smoking курицы с горчицей
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.
Способ preparations:
1. Mix wine with oil and dry mustard.
2. Add chopped parsley, salt and season with pepper.
to your liking.
3. Halves chicken without fat, rinse thoroughly with running water and
transfer to a large container for marinating.
4. Pour the marinade over the chicken so that it completely covers
a bird Cover with a lid and leave for eight hours
the fridge.
5. After the time has elapsed, dry the halves of the bird from
the remains of the marinade with a towel.
6. Dry for at least an hour in a draft and copy hot.
in a way.
Маринад для горячего smoking мяса с селитрой и черникой
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.
Способ preparations:
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 place
boil over. When the marinade starts to boil, boil it on a small
fire no more than a minute so that all bulk components are completely
dissolved.
4. Уберите с нагрева и остудите до комнатной temperature
5. Rinse the salted meat if it is too salty, soak and
pat dry
6. Then lay out layers of washed in a large capacity.
meat Every layer when laying well spill cooled
marinade.
7. The meat should be firmly in the marinade and be covered with it.
completely. So after putting all the pieces, lightly
уплотните их, при необходимости долейте 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
selected part of the carcass. So, the loin and ribs are marinated for two weeks,
shoulder blades – at least four weeks, and ham to six.
9. If the marinade starts to foam, it should be drained and
to boil. After cool and refill the meat.
10. Rinse well-marinated meat with running water.
Drain on a draft and only after that copy.
Цитрусовый маринад для горячего smoking рыбы
Ingredients for 3 liters. strong salt
solution:
• one large orange;
• two medium lemons;
• a tablespoon of ground pepper, cinnamon and sugar
sand;
• to taste sage, rosemary and thyme;
• three onions;
• six large leaves of lavrushka;
• Four prongs of garlic.
Способ preparations:
1. Citrus well rinse and cut into slices, large
chop the onion rings.
2. Put a small potato in boiling water and add
salt until the tuber pops up. After that, get the potatoes, and
in a saline solution drop the slices of citrus, onion rings, all
spices and spices. Boil marinade with a slight boil. 10
minutes and then let cool well.
3. Fill the processed carcasses with cold marinade and leave
в нём на 12 часов в холодном помещении или the fridge.
4. Then rinse the fish thoroughly under the tap, wipe dry.
towel and dry in a draft.
5. After that, you can lay out the carcasses of fish in the smokehouse.
Маринад для горячего smoking скумбрии на сметане
Ingredients:
• four fresh frozen mackerel fillets;
• Chin. a spoonful of salt, variety “Extra”;
• 150 gr. 20% cream;
• tea spoon hops suneli;
• Fifteen sprigs of fresh dill.
Способ preparations:
1. Thaw mackerel fillets in the air, wash and dry
wipe off
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 film.
4. After five hours, remove the film, wipe the small fish and
bloat up
Маринады для горячего smoking — хитрости preparations и
useful tips
• When preparing the marinade, first mix all its liquid.
components and in the resulting mixture injected bulk ingredients and
greenery.
• So that after pickling it is easier to remove from pieces of meat, carcasses
fish or poultry remains of marinade
and crush the garlic with a knife.
• To ensure that meat and fish products are marinated evenly
marinade should cover them completely, and in the process of marinating
pieces of meat and carcass fish should be periodically mixed or
turn over
• Minimum pickling time in any marinade at least three
hours at room temperature.
