Marinade for smoking chicken in a smokehouse
Before, how to cook a product of hot or cold smoking, it should be pickled. Legs and wings are beautiful and without a set of spices, but with spices they will become even tastier. An important point: you will need a special smokehouse for cooking. If it is not there, then you can use a metal bucket or pan with a lid.
How to cook chicken before smoking?
You need to buy fresh and large chicken. If possible, it is better to take home, and not the store. Suitable for smoking as a whole bird, and thighs or wings. The meat should be washed under water and consumed if necessary. If there are feathers left on it, then they should be lit with a lighter. Only then can it be marinated.
It is important not to store chicken for too long in the refrigerator, and cook fresh, not frozen. It retains more nutrients, turns out more juicy. But to buy a bird with a bluish skin, slippery to the touch, with an unpleasant odor should not be. Old and spoiled chicken during hot or cold smoking is unlikely to be of good quality.
Marinade with ginger and coriander
You can marinate chicken in different ways. This recipe is considered one of the best.
Ingredients:
- salt;
- Bay leaf - 4 PC.;
- sugar;
- vinegar 3% — 2 Art. l.;
- ginger, coriander, pepper, cinnamon;
- garlic - 3 teeth;
- juniper (berries) — 6 PC.
For, to marinate the thighs, wings or a whole chicken, you need a marinade for smoking chicken - about 3 liters. It is prepared this way:
Add salt to the boiling water, tablespoon of sugar and spices. Juniper berries should be crushed and also lowered into the pan. You also need to add vinegar and garlic. You need to cook everything together 5-10 minutes, then turn off the heat and cool.
Marinade on juniper berries
The bird should be placed in the marinade and put the wick on top, leaving about on 3 days in the refrigerator. It is recommended to turn the carcasses or pieces over every day, to marinate better.
Smoking turkey at home
Brine for chicken
Preparing chicken for hot or cold smoking, you can prepare a special brine. Thanks to him, the legs and wings will become fragrant, juicy and soft. Dried dill is required for cooking, garlic, Bay leaf, pepper, salt and cumin. You can add other spices, the recipe in this regard does not limit the possibilities.
Chicken is cooked in this brine 10 minutes
Brine is prepared as follows: the water should be boiled in a saucepan, then put garlic cloves in it, bay leaves, salt and other spices. Cook for no longer 10 minutes. It is easy to marinate chicken: in the container, where she lies, chilled brine is poured. The meat should then be covered and left in the refrigerator for at least 24 hours. The brine is then drained and the meat can be cooked in a smokehouse.
Marinade for poultry with ketchup
You can marinate the bird with ketchup, if you want to get a more spicy taste. It is possible, that the smoked meat will turn out slightly spicy, but it will not get worse. To prepare such a recipe, need olive oil, honey, dry mustard, wine and ketchup. All ingredients should be thoroughly mixed.
The resulting mass should be spread on the chicken so, that the marinade layer was on all sides. Place the meat in a closed container and place in the refrigerator. Already through 6 hours it can be cooked in a smokehouse, and then serve.
Chicken marinade with kefir
That is not news, that some people marinate meat in kefir. And it is possible to soak in a dairy product not only a bird, but also pork, beef, mutton. It is very important to choose the right other ingredients, so as not to spoil the marinade. It is best to use a ready-made recipe, which will not fail.
Ingredients:
- kefir - 400 ml;
- sugar;
- olive oil - 50 ml;
- fresh mint leaves;
- garlic - 2 teeth;
- pepper and salt.
The marinade for smoking chicken is prepared as follows. Mint leaves need to be mashed, garlic pass through a press. Mix the other ingredients as follows, to get a homogeneous mass. Spices and salt should be added to taste.
The chicken should be placed in kefir, mixed with other ingredients. The marinade should fall on each piece of meat. The container with the poultry meat is covered with a lid, now it should be put in the fridge for about 8 hours. The meat can then be used for cold or hot smoking. If done correctly, it will be delicious.
