Marinade for hot smoking. Product preparation and marinating

Unique aroma and delicate taste distinguishes fish cooked through the smoking process. It’s easy to create amazing dishes yourself; they will decorate any festive table. At home, you can smoke any fish, river or sea. It is better to stick to fresh fish - mackerel, herring, perch, catfish, pike perch. This type of processing allows you to preserve taste qualities, increasing the shelf life of the product.

To obtain an unusual rich taste, it is recommended to prepare a marinade for smoking fish. An easier option is to salt the carcasses, but this method will not reveal all the benefits of processing. Ingredients are selected based on your own taste preferences; salt, pepper, sugar, bay leaf. Both cold and hot smoked marinades often include spices. These are cloves, basil, coriander, saffron, dill, parsley, and also citrus fruits - oranges, lemons, limes, grapefruits. Honey, white and red wine of varying strengths, and even kefir are often used.

It is better to install the smokehouse in an open space

Marinade recipes

To marinate fish, you first need to prepare it. Whether or not to remove the scales and head depends on individual preferences, but the insides must be removed. After rinsing thoroughly under running water, place the carcasses on a paper towel. Then you can safely start preparing the marinade.

Classic marinade

Components:

30 gr. salt;
5 gr. Sahara;
bay leaf;
dry dill, parsley;
5-8 peas of allspice and black pepper.

Combine spices, mix in a saucepan, add 2 liters of water. Bring to a boil, hold for no more than 5 minutes, then remove from heat and cool until room temperature. Send the prepared carcasses to the marinade; the whole process takes from 8 to 12 hours.

It is recommended to marinate small fish whole

Marinade with herbs

Components:

basil;
saffron;
parsnip;
celery;
coriander;
100 gr. salt;
50 gr. Sahara;

Take a tablespoon of each seasoning, add to boiling water (1 liter), add salt and sugar. Turn off after 3 minutes, when it cools down, pour in the fish. Marinate for 6-12 hours, the recipe is suitable for different ways smoking

Marinade for cold smoking

Components:

800 ml water;
300 gr. salt;
100 gr. Sahara;
3-4 limes;
75 ml wine vinegar;
5 cloves of garlic;
Art. a spoonful of a mixture of mint and basil herbs.

Heat the water, add salt and sugar, boil for 5 minutes. Enrich the still hot brine with lime juice. wine vinegar, chopped garlic and spices. After stirring, pour over the prepared fish, the marinade recipe can be supplemented with any spices, herbs - ginger, fennel, coriander, keep for 3-4 days. Afterwards, dry the fish in the fresh air for 5-7 hours, then you can start smoking.

Marinade with white wine and honey

Components:

2 liters of water;
100 gr. salt;
80 gr. honey;
300 ml dry white wine;
3 cloves of garlic;
5 gr. black pepper;
5 gr. nutmeg.

For this hot smoked marinade it is better to choose fatty varieties fish, wine can make the meat dry. Heat water, add spices and wine, cut garlic into thin slices, cook for 5-7 minutes. If you want to achieve a more intense taste, finely grate the cloves. Place in ready marinade fish, then put it in the refrigerator for 12 hours.

Hot smoked marinade with citrus fruits

Components:

1 liter of water;
2 gr. thyme, basil, sage, rosemary, cinnamon;
5 laurel leaves;
5 coriander peas;
10 gr. Sahara;
30 gr. salt;
10 gr. mixtures of red and black pepper;
green cilantro;
orange;
grapefruit;
bulb.

Place the water in a saucepan on the stove, after boiling, add all the ingredients, chop the onion and citrus fruits large slices. Cook over low heat for no more than 10 minutes under closed lid. Afterwards, cool the brine and place the prepared fish. Marinating will take at least 12 hours, then the carcasses need to be ventilated in fresh air for an hour.

Finished fish can be smoked. Light notes of citrus and delicate spicy meat will give you an unforgettable taste.

The finished fish can be decorated with fresh herbs and sprinkled with lemon juice

Red wine marinade

Components:

1 liter of water;
500 ml red semi-sweet wine;
40 gr. salt;
20 gr. ginger;
5 carnation stars;
5 gr. cumin and rosemary.

The more ingredients used for the marinade, the richer the taste of the dish will be.

After waiting for the water to boil, add salt and cloves and boil for 5-7 minutes. When cool, add wine and other ingredients and mix thoroughly. Lay out the fish; it is important that the prepared solution completely covers the carcasses. Simple and quick marinating will help you begin the smoking phase in just 3-4 hours. The wine will make the fish juicy and tender, and the cloves will add an unsurpassed aroma.

Marinade with soy sauce and mustard

Ingredients:

75 ml soy sauce;
50 gr. Sahara;
50 gr. Dijon mustard;
50 ml wine vinegar;
2 cloves of garlic;
10 gr. Provençal herbs.

Soy sauce is often used for mackerel, herring, and different types red fish. Heat 750 ml of water, add grated garlic, dissolve sugar, sauce, mustard and spices. Mix well, add the remaining ingredients and simmer for 10 minutes. Place the prepared carcasses on the bottom of the pan and pour the marinade on top. Cover with a lid, leave for 10-14 hours, then dry the fish, and you can start smoking.

cooking very fresh fish in a smokehouse is possible without the use of preservatives such as vinegar, wine;
fat sea fish reveals taste well if used in a recipe soy sauce and ginger;
To make the carcasses soak faster, it is recommended to cut them into pieces;
absence of missing ingredients at home can be replaced provencal herbs dried celery, parsley and dill, soy sauce - mayonnaise with water, lemon juice and ground pepper;
for hot smoking, the scales must be dense enough, otherwise tears will form;
from river species It is worth paying attention to perch, ide, bream, eel, asp pike perch, such marine representatives as mackerel, capelin, cod are suitable;
for cold smoking you can choose mullet, sockeye salmon, horse mackerel, and chum salmon.

It is recommended to serve smoked fish on a bed of vegetables and herbs.

Ready homemade snack also used for making sandwiches and salads. Can be served as a side dish for fish vegetable slicing, rice, potatoes. A real culinary extravaganza, created at home, will decorate any celebration.

Do you want to organize a picnic in nature, but are you already bored with sandwiches and kebabs? Remember that there is hot smoked meat! It's easy to prepare, surprisingly fast, and the results are excellent! A compact smokehouse can be purchased serially for home use, or arrange it yourself. A metal bucket or box into which the grates are inserted is suitable for this purpose. However, we will talk about how to make a smokehouse separately. And now - simple recipes hot smoked.

Hot smoked salted and boiled pork

The longest part of this recipe is preliminary preparation. The pork is marinated and boiled in advance. But then in nature, by the fire, it will take only 30-40 minutes to smoke it until golden crust. Ingredients: For 1 kg of pork you will need:

3 tbsp. salt;
2 tsp Sahara;
a pair of clove buds and allspice peas;
a handful of black peppercorns;
3 bay leaves;
100 ml vegetable oil;
lemon.

The advantage of hot smoking meat at home is the ability to flavor the marinade with herbs and spices to suit your taste. You can add thyme, curry, onion or garlic. You can use ready-made mustard (about 100 g) or a handful of mustard seeds. Preparation:

Pour the prepared spices into boiling water, bring to a boil and keep on fire for 2-3 minutes.
We clean the pulp from films and excess fat. Big piece cut in half to speed up cooking, put small pieces together so as not to lose their juiciness, tie tightly with twine into a roll.
Cool the finished marinade, immerse the pork in it, press down with pressure so that the liquid completely covers it. Leave in the refrigerator for 8-10 hours.
During marinating, turn over 1-2 times so that the brine penetrates evenly into the pulp.

We take out the marinated meat, strain the brine, dilute it with water 1:1 and bring to a boil. Place the piece in a pan and boil for 20-25 minutes. low heat. After removing from the broth, let the excess brine drain on a plate and dry with a paper towel. Now our pork is ready to smoke! Light the fire, place the meat in the smokehouse - and very soon it will delight you with an attractive aroma.

Universal marinade for hot smoking

Meat of any kind, lard, poultry can be safely smoked after being salted in this composition. For 2 liters of water we take:

2-3 bay leaves;
5 cloves of garlic;
a bunch of fresh dill;
100 ml white wine;
a large head of onion;
spices.

Vary the spices depending on the meat and your own preferences. Pork loves curry, saffron, mustard. Beef goes well with garlic and basil. Chicken is ideally complemented with ginger and cardamom. Among the many herbs experimentally you will definitely find your perfect recipe hot smoked meat marinade.

The simplest marinade

This is rather the basis for a marinade - a standard brine, which each cook seasones with his own bouquet of spices. It is the unlimited scope of imagination that will allow smoked meats, unique in taste, to appear on your table. Ingredients for 2 liters of water:

100 gr. salt;
100 gr. Sahara.

Hot smoked meat

Without pre-cooking The meat is smoked much longer, up to 2-3 hours. If you are at the dacha, set up a smokehouse in the yard own home, - you can afford to try this recipe. As in the previous method, prepare the marinade and soak the prepared meat in it for 10-12 hours. Remove from the marinade, dry and place in the smokehouse under hot smoke.

Dry method of preparing meat for hot smoking

This recipe is ideal for tender pork with layers of fat, loin or even pure lard. Mix salt, black pepper, crushed or dried garlic, dried herbs. You can use spice sets sold online for the appropriate type of meat. Rub the pieces selected for smoking with this mixture, wrap in cling film and leave in the refrigerator for a day. After 24 hours, remove the film and send the prepared pieces to the smokehouse. It couldn't be simpler! You can cook hot smoked meat without marinade. For more information about this method, watch the video: https://www.youtube.com/watch?v=zrjrRNtpL48 Once you try to cook hot smoked meat yourself, you most likely will no longer want store-bought delicacies. After all, for ourselves and our loved ones, we always choose the best raw materials and cook with soul, and these are the most important components of quality food!

Buying pork - important point, since the taste of the dish depends on its quality. The meat must be fresh and young. When choosing, you need to pay attention to the skin: it should not have any stains or yellowness. You can also check freshness as follows. You need to touch the surface with your finger - if the dent quickly levels out, it means the product is of high quality.

Good pork should not have any skin or unpleasant odor. The color must be light, since dark meat is only found in sick and old animals. It is desirable that small veins are present, as this is a sign of a good product.

You can choose different parts of pork for hot or cold smoking. Shoulder, brisket and neck are best. If you use marinade or brine for cooking, the taste will pork meat will be excellent. But before processing with spices, the meat must be washed and dried. If desired, you can cut it into large pieces so that it smokes better.

Marinade for smoking pork

The marinade consists of several ingredients, which may include spices, vegetables, and fruits. For pork meat, it is recommended to use proven recipes so as not to spoil the dish. For example, a piquant-tasting marinade with honey is suitable.

Ingredients:

garlic;
olive oil;
lemon juice;
spices;
parsley;
pepper and salt.

Approximately 130 ml. mix the oils with lemon juice (50 ml) and add 50 g of honey. The amount of spices can be determined according to your own taste; you can add a lot of them. Pass the garlic (you need about 3 cloves) through a press. Add the resulting mass to the rest of the ingredients, add salt and pepper. Marinate the meat for about 12 hours.

Marinade for pork based on garlic and spices

The original recipe is a marinade with the addition of wine. True gourmets will love it.

Ingredients:

Cahors - 4 glasses;
vegetable oil- 4 glasses;
basil;
salt, pepper;
mustard powder.

All ingredients need to be mixed, the amount of spices is determined by taste. The pork should be placed in the marinade and soaked for at least 9 hours. This option is perfect for hot smoking; the product will turn out really tasty.

Another interesting recipe: marinade with fruits. The meat turns out exceptionally tender and juicy.

Ingredients:

kiwi - 2 pcs.;
tangerine - 1 pc.;
cardamom;
grated thyme - 3 teaspoons;
chili - 1 pc.;
salt.

Tangerine juice will need to be squeezed out of the fruit, and the kiwi will either be cut into pieces or minced. Mix ingredients and add spices. By the way, you can choose seasoning at your discretion. The meat should be placed in the marinade for about 3-4 hours. After this, it can be sent to the smokehouse.

Many people are interested in why brine is needed for pork meat - it can already turn out quite tasty, without spending time preparing for smoking. But there are certain reasons why you should consider using brine. First of all, it helps extend the shelf life of pork. The richer the soaking liquid, the longer it will take for the meat to spoil.

Simple brine for pork

To prepare you will need:

salt;
pepper;
bay leaf - 10 pcs.;
spices for pork.

Salt should be added approximately 150-200 g per 5 liters of water. In addition to it, other ingredients are added. You need to boil everything and remove the pan from the heat. The pork is placed in brine and left for about 8 hours. During this time, she will have time to absorb spices and salt. It is recommended to stir the pieces from time to time.

Many cooks recommend adding garlic cloves. You can use 4-6 of them for a medium saucepan. Garlic empowers finished product pleasant smell. This brine is perfect for any type of smoking. At the same time, it is easy to prepare and does not require large financial expenses. Good option for those who prefer not to waste time and effort preparing the marinade.

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 dacha conditions, if available home smokehouse you can cook smoked delicacies, superior in taste to store-bought ones, and, most importantly, completely natural.

You can smoke pork using hot and cold methods. There are the most different recipes, but first it’s important to understand the basic principles of cooking. 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 the effects 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. For a more spicy and spicy taste The pork is marinated with spices for several days (usually it 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.
Water is placed on the fire, salt, pepper, garlic and spices are added to it.
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. Will be required 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 grate. 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 offer it 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 black ground 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. Kilogram pork neck cut in half and place in a plastic bag, pour 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's perfect for family meal and for welcoming guests.

If they are preparing for a wedding in Zamshany, they sign up in advance for the queue with the famous hostess Maria BIRUK. After all better than Masha meat snacks no one will cook. The housewife takes a very responsible approach to her work: she begins to work from the moment the carcass of a pig or calf is dismantled.

Masha immediately guides you on how to cut meat or lard, how to chop ribs.

“I am a livestock specialist by profession, but I work as a commandant of recreation centers on Lake Pesochny,” says Maria. — I learned to cook myself. I first took up this business when my niece was getting married. I did it, and it’s been like that for 15 years now. preparing meat snacks. According to the hostess, it is better to have both pork and veal on a larger occasion. Then the dishes will taste better. Maria advises baking ham not whole, but cut into pieces. For baking, he selects good pulp, and the one with lard is selected for minced meat. As Masha said, she cooks simple dishes, without any hassles.

Pate in jars

2 kg of meat, 7.5 kg of liver, 5 kg of cheek, 15 onions - grind everything raw in a meat grinder. Add 15 eggs, salt and pepper to taste. Place in clean, steamed jars and place in the oven. Pour some water into the plaques. Bake for 1.5-2 hours, depending on the oven.

Sausage

Take two parts of veal and one part of pork. Cut into cubes, add salt, pepper, ground coriander, a lot of crushed garlic. Stir by adding a little water. Stuff the intestines, prick with a needle and bake for 45 minutes.

Meatloaf

Cut the meat from the groin area into rectangular pieces and beat. Salt, pepper, grease with crushed garlic and rub with onion, sprinkle a little instant gelatin. You can fill it to your taste: strips of lard, mushrooms, carrots, prunes. Roll up the roll and tie with twine. Wrap in baking paper. When the roll is baked, cool and put under pressure.

Seltz

Boil the meat from the head, skin, lungs and kidneys. Cut everything into strips. Meanwhile, rub the stomach with salt for an hour. Then rinse very hot water and peel, sprinkling with salt. Finally, rinse with water and vinegar and start stuffing. Maria adds pepper, salt, ground bay leaf, mustard, and coriander to the filling. The brawn is baked in a well-heated oven for 3 hours. Once it cools down, it is pressed.

Marinade for smoking meat

For 10 liters of water - 2.5 liters of salt.
Separately, take 2 liters of water, 2 packs of black and allspice peas, 1 pack of cloves and coriander (peas), 200 g of sugar. Brew and simmer over low heat for half an hour. Pour into salt water. Soak lard and meat or ribs in a cold marinade for 2-3 days. Then smoke it.

Herring in tomato

For 1.5 kg of fish: 200 ml of water and oil, 150 g of vinegar, 3 tbsp. spoons tomato sauce, 3 tbsp. spoons of sugar, 2 tbsp. spoons of salt. Season to taste with black pepper, coriander, allspice, bay leaf. Brew everything together and cool. Meanwhile, peel the fish from the ridges (do not remove the skin), rinse and pour in the marinade, layering with onion rings. Within 24 hours the fish is ready to eat.

Domestic mackerel

Brew two handfuls in 1 liter of water onion peel, strain. Pour 4 tbsp into the hot broth. spoons of salt, 2 tbsp. spoons of sugar, pour 100 ml liquid smoke. IN cold marinade put the mackerel for two days, turn it over periodically. Remove the fish and hang it overnight by the tails to drain the liquid. Then rub with oil and put in the refrigerator.