How to choose meat for smoking?
Press your fingers on the meat - the dent should disappear
Every experienced chef knows, that you need to properly marinate or salt the product, as its taste depends on it. But it is equally important to be able to choose meat. If it is hard at first, 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 recover quickly after pressing with a finger. If there is an unpleasant odor, then the product is spoiled. The same can be said, if there is a white film or mucus on the surface.
As for the type of meat, then here the person decides, which to choose. It is good to use beef for smoking at home, pork, chicken and lamb. They, infiltrated with smoke, acquire excellent taste.
How to salt meat before smoking
Salting meat is easy enough, and this does not require a special recipe. It is enough to take about a glass of salt and sprinkle them with chopped pieces of pork or beef. You need to try to do so, so that a layer of salt completely covers the meat. You can also add pepper and spices - this will help make the product fragrant and spicy.
For sprinkled with a thick layer of salt
Many people prefer to pick garlic for salting. It is chopped 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. Time is considered optimal 12 hours, as during this period the product has time to take the necessary amount of salt.
Ways to smoke the handle at home
Meat marinade recipe with honey
Marinades for smoking meat can be prepared in different ways. An interesting recipe with honey: this ingredient goes well with pork and chicken. And the seasoning contributes to that, that the pieces acquire a pleasant taste.
Ingredients:
- meat - 1 kg;
- lemon juice - 80 G;
- honey - 50 G;
- spices to taste;
- crushed garlic - 4 teeth;
- salt;
- pepper;
- olive oil - ??130 G.
This recipe will help to deliciously marinate the product for cold or hot smoking. Pour olive oil into the container, lemon juice, add a teaspoon of salt, peppers and spices. Garlic should be pre-passed through a press, then also put in the marinade. Honey should be taken approximately 50 G, you can a little more. All ingredients must be thoroughly mixed as follows, so that they form a homogeneous mass.
Honey-based marinade for smoking
Pork, beef or any other meat should be placed in a container, to start marinating. It is important to do so, to get the mixture fell on each piece. Marinating the snow is approx 8 hours. Then place the meat on the grill and start smoking at home.
Kefir marinade for meat
The recipe with kefir helps to perfectly marinate the product before smoking. Will need to take on 1 kg of meat: teaspoon of sugar, a little olive oil, mint leaves, garlic (2 teeth) and approximately 200 ml of kefir. You can also add pepper to taste. It will not be brine, namely quality marinade, with which salting will be successful.
Kefir-based smoking marinade
All these ingredients must be mixed together, pre-chopped garlic and mint leaves. You can add pepper to taste and seasoning. You need to add a little salt, about one tablespoon will suffice. You can put meat in the resulting mixture and keep it for a day. Unlike standard salting, the product will be more gentle. This option is suitable for hot, and for cold smoking.
Brine for smoking meat
Marinade for smoking meat is easy to prepare, but it will be even easier to make brine. It can be used for hot and cold cooking. You need to pour water into the pan (about 3 liters), add bay leaf, spices and sliced lemon, bring it all to a boil. Salt should be to taste, usually enough 3-4 Art. spoons. And don't forget to pepper.
When the brine boils, you need to turn off the heat and let the pan cool. Putting meat in it, cover with a lid and refrigerate for a day.