Smoked meats are considered a delicacy. Fish or meat prepared in this way will add variety to any table, both everyday and festive. When buying smoked meats in stores, you may encounter some problems, since the products may turn out to be Low quality, over-salted or fresh, hard. The most delicious are smoked meats homemade. These are the products that will please your exquisite taste and aroma.
Smoking technology involves pre-processing and preparing products in a marinade. The quality of the cooked smoked meat depends on the taste of the marinade.
Marinades are prepared using a variety of drinks and spices. Exists great amount recipes for marinating meat and fish. All of them are divided into three types:
- dry;
- wet;
- mixed.
The dry salting method is the simplest. The products are rubbed with salt and placed in a wooden or enamel dishes layers. The first layer is salt and spices. Pieces of meat or fish are placed on it. Each layer is also sprinkled with spices and salt. In this way, the products are salted for 2-3 weeks, depending on the type of meat and fish.
It is very important that the products are under pressure, and in the first few days it is best to turn the pieces over to ensure even salting. After the salting period has expired, the meat and fish should be thoroughly washed in warm water, and if there was a lot of salt, then soak it in cold water for a day. Before cooking in a smokehouse, food must be air dried.
Products for the wet method are also rubbed with salt and placed in layers in dishes. But after this, marinade is poured into the dish so that it completely covers the meat or fish. If the pieces are large, then the brine is also injected inside using a syringe. A regular medical syringe is suitable for syringing. The volume of brine must be at least one fifth of the volume of the piece being injected. The duration of wet marinating depends on the type of marinade.
The mixed method is used if you plan to store meat for a long time. To begin with, the meat is dry-salted for 4-7 days. Then the marinade is added and left for a period of several days to two weeks. After this, the meat is not washed, but dried. fresh air in a suspended state to remove excess moisture from the glass.
Types of marinades
Everyone chooses the marinade recipe depending on their taste preferences, as well as the expected duration of storage. finished product. Also, the type of brine depends on how much time you are willing to devote to marinating meat and fish.
Even a beginner in the business of cooking smoked meats with their own hands is not difficult to prepare amazing dish, since there are a huge number of marinade recipes. The type of brine depends on what product you are going to cook and in what way. The marinade for cold smoked meat is different from the brine that is used to pour over products for the hot method. Also, marinades for fish are different from marinades for meat. Fish cooks faster, but does not last as long as smoked meat.
Preparation smoked fish at home - a pleasant and simple process. However, the result of the finished smoked delicacy largely depends on proper preparation and marinating 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 retain harmful substances contained in 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 pickle for 12 o'clock. 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 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 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, when cold smoking it is prepared 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.
The fish is then placed in cold water for 4-6 hours for soaking. 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 spicy aromas You can keep fish in this 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.
Birds, vegetables, fruits smoke, which is formed during the slow combustion of sawdust.
The smoking process gives the products a delicious aroma, unique taste, beautiful colour. Of course, smoked ham, sausage, salmon steak or smoke-treated mackerel is unlikely to displease anyone.
Smoked products retain their freshness and taste for a long time. During the smoke treatment process, bacteria are killed, food partially loses moisture and is preserved.
Even our primitive ancestors processed their prey on open fire, that is, they were engaged in smoking. Since then, people have come up with many devices and marinade recipes for smoking fish, meat and other delicacies.
Smoking methods
Phenols, acetic and formic acids, fractions of resinous substances and aldehydes give special taste and aroma to smoked products. They are produced in a special process heat treatment smoke when smoking.
There are several smoking methods, which depend on the temperature of the smoke and the duration of processing:
- cold,
- hot,
- semi-smoking,
- wet.
Any method is based on the principle of constant circulation of a flow of smoke through the prepared product; processing with open flames is not allowed (the smoked product should not be baked or fried).
The process of processing products with smoke is carried out in a special device - a smokehouse.
Which smoking method to choose
Cold smoking involves treatment with smoke at a temperature of 12 to 24 degrees, humidity in the range of 75-85 percent. The product is prepared in such conditions from three to five days, sometimes the process can last for several weeks. During cold smoking, the liquid from meat or fish disappears slowly, the products are slowly saturated with smoke aromas, dehydrated, but retain fat. Ready product can be stored for a long time.
Semi-smoking is carried out in a smoldering haze at a temperature of 30 to 50 degrees and a humidity of more than 80 percent. With this method, the product is prepared in no more than 24 hours, and its shelf life is no more than two weeks.
The fastest and easy way get delicious fish or meat. The process takes only two or three hours. Smoking of products that are subsequently supposed to be cooked occurs at a temperature of 40 to 60 degrees. To obtain a completely ready-to-use smoked product The cooking process must be carried out at a temperature of 100 degrees. Finished smoked meats using this method are not stored for long.
Wet smoking is used to accelerate "aging" raw sausages or ham. Smoking is carried out at a smoke temperature of approximately 25 degrees and high humidity (up to 100 percent).
Smoking: preparing fish
At home, you can smoke whatever you want: meat, fish, sausages, cheese, chicken, vegetables and fruits.
The most popular product For smoking, perhaps, is fish. In order to prepare a high-quality delicacy, it is not enough to have a smokehouse, set correct temperature, provide the required humidity. Taste qualities smoked meats depend on preliminary preparation product. It is important to choose the appropriate marinade for smoking fish.
For all smoking methods, the following rules must be followed:
- the fish must be washed thoroughly;
- Gut large fish, remove entrails and head;
- the fish should be salted (rubbed with salt or marinated in saline solution);
- Before smoking in a smokehouse, prepared fish must be dried.
Below we offer several simple marinade recipes for smoking fish at home.
Marinade for fish: a universal recipe
We offer universal marinade for smoking fish at home. The recipe is simple, all you need is a small amount of ingredients. Fish prepared using it can be smoked in any way (hot or cold) as desired.
Required Products:
- fish - two medium-sized pieces;
- soy sauce - one glass;
- white wine (semi-sweet) - one glass;
- citric acid - one tablespoon;
- herbs (rosemary, thyme), spices for fish - to taste;
- Bay leaf- taste;
- granulated sugar- 1/2 or 1 spoon (teaspoon).
Wash the fish thoroughly, clean it, and put it in the refrigerator for one hour.
Dilute citric acid in a glass of cold water (can be replaced with one glass of natural lemon juice).
Pour diluted soy sauce into a saucepan citric acid, wine, add spices and spices to taste, granulated sugar, mix everything.
Place the pan with the marinade on the fire and heat (do not bring to a boil!).
Remove the pan from the heat and cool the marinade slightly.
Remove the fish from the refrigerator, make transverse cuts, and insert bay leaves into them. Then put the fish in the marinade.
The fish should be completely covered with marinade. If there is not enough liquid, then you should prepare another portion.
Place the marinated fish in the refrigerator for eight or ten hours (the longer the better).
Remove the marinated fish from the pan and rub with spices.
The product for smoking is ready.
The proposed recipe for a marinade for smoking fish in a smokehouse allows you to get a fragrant delicacy with delicate taste.
Spicy marinade
For cooking spicy marinade for hot smoked fish you need:
- water - two liters;
- table salt - four tablespoons;
- lemon - one piece;
- orange - one piece;
- onions - two pieces;
- bay leaf - six pieces;
- granulated sugar - two spoons (teaspoons);
- ground cinnamon - to taste;
- ground pepper (red, black) - to taste;
- rosemary, sage, thyme - to taste.
Wash the fish thoroughly, clean it, gut it, remove the head, and put it in the refrigerator for one hour.
Coarsely chop lemon, orange, onion.
Pour water into a saucepan, put on fire, bring to a boil.
Pour salt, granulated sugar into boiling water, add chopped onion, orange, lemon, bay leaf, pepper, cinnamon and herbs. Boil the marinade for 10 minutes.
Remove the pan from the heat and cool the marinade.
Remove the fish from the refrigerator, pour cold brine over it, and leave to marinate for 10 or 12 hours.
Remove the marinated carcasses from the brine and leave in the air for two hours.
Hot smoke.
A spicy marinade for hot smoked fish allows you to obtain a delicacy with a delicate taste and a spicy-citrus aroma.
Marinating for cold smoking (long-term)
Any fish is suitable for cold smoking of fish, but preference is given to carp, mackerel, salmon and silver carp.
There are two types of salting (marinating) of fish before cold smoking.
The first method involves soaking cleaned and gutted fish in a strong saline solution. To prepare it, dissolve 100 grams of salt in one liter of water.
Place the prepared carcasses in a container, pour the solution and leave in a cool place for 12 or 14 hours. One part of fish requires one and a half parts of solution, that is, for one kilogram of fish you need to take 1.5 liters of liquid.
Quick marinating for cold smoking
The second method involves next recipe marinade for cold smoked fish.
Required Products:
- table salt - at the rate of 200 grams per liter of water;
- ground pepper (black, white) and allspice - to taste;
- bay leaf - several pieces;
- nutmeg - to taste;
- oregano - to taste;
- thyme - to taste;
- dill - to taste.
The marinade is prepared on the basis that one kilogram of fish requires 1.5 liters of solution.
Dissolve the required amount of salt in water, add spices. Pour the cleaned and gutted fish with the prepared marinade for two hours.
Then remove the carcasses from the liquid, tie them with twine and leave them in the open air for about one hour. The fish must dry out. Then you can begin the smoking process.
Recipes for preparing marinade for pre-treatment There are plenty of fish before smoking. The above are some of the simplest ones, but they will also allow you to get tasty and aromatic smoked smoke. It’s not at all difficult to prepare this delicacy at home. To do this, you don’t have to go fishing or buy a fresh catch; even frozen fish from the supermarket is quite suitable for smoking. You can build a smokehouse from a bucket or other available containers. As they say: "If only I could..."
- for smoking it is better to choose fresh fatty fish;
- Very delicious smoked meats obtained from mackerel, carp, mokelle;
- many believe that ideal products obtained from cod, bream, perch;
- When smoked, pink salmon and salmon turn out to be a bit dry, but tasty; you can’t eat too much of them;
- it is preferable to smoke on alder sawdust;
- Hot smoked fish tastes better on the second day after cooking;
- even the simplest marinade or pickling is done smoked fish delicacy.
Bon appetit and delicious catch!
Preparing for the next holiday, I want to please my family with something unusual. In addition to the fact that the table will be laden with various appetizers and desserts, it wouldn’t hurt to put a dish of home-style smoked pork on it. It is not very difficult to prepare it.
Stage 1. Preparing the meat
To prepare, take a piece of pork approximately 1.5-2 kg. The most suitable would be neck (neck) or lean brisket. Cut into pieces about 10 cm thick, 25-30 cm long. If the meat is cut into thinner pieces, it will be dry or burnt; thick pieces will not be smoked - it will be raw. Since we will marinate wet method, then you also need to prepare the marinade.
Stage 2. Preparing the marinade
To prepare the marinade, take 2 liters of clean boiled (or filtered) water. Add 200 grams table salt(at the rate of 100 grams of salt per 1 liter of water). The marinade will be very salty. You can put it in water to check. egg. If the egg floats and does not sink, then the density of the marinade is as it should be.
Next, add 10 black peppercorns, 3-4 bay pepper leaves. Enough for a “classic” marinade. But for best aroma and add dried paprika and thyme for taste. You can add spices to your barbecue or grill, but you need to be mindful of the salt they contain. You also need to know that excess spices can spoil the taste of meat.
Place the meat in a container of sufficient volume, pour in the prepared marinade, and close with a lid. Pickled meat must be placed in a cool place for 5-6 days.
After the meat has been marinated, it can be immersed in clean cold water for several hours to remove extra salt. Then remove from the water and let it drain well. Then the meat needs to be thoroughly wiped to remove any remaining moisture. This is done so that the meat is smoked and not cooked in smoke. You can additionally wrap the meat in a clean cloth or gauze, then it will not be smoked on the outside, but will have clean look and the aroma of smoke. But this is not necessary; after all, the meat should be smoked and browned.
Stage 3. Smoking
If you want to smoke meat not on the street, but on home kitchen, we recommend that you pay attention to a smokehouse with a water seal, for example, such as. It is completely sealed and allows you to smoke directly indoors.
In a clean smokehouse for hot smoking, pour 2-3 handfuls of alder sawdust on the bottom. You can also use sawdust from fruit trees, but alder gives the most pleasant color and smell to smoked meat, without bitterness. The sawdust should not be too fine, otherwise it will burn quickly. We place a tray on top of the sawdust to drain the grease. If there is no pan, the fat, dripping to the bottom, will burn and give the meat extra bitterness and an unpleasant odor.
We place a wire rack over the tray and place the pieces of pork on it. Close the lid and light a fire under the smokehouse or simply place it on your stove. As soon as smoke came out from under the lid, the meat began to smoke - we timed it.
In order for the meat to be smoked well, it takes 1.5-2 hours. About 15 minutes after the smoke starts, it is advisable to open the lid and wash off the black tarry coating from it. If this is not done, drops of moisture falling on the meat will also give it bitterness.
Next, close the lid again and smoke until the end, monitoring the degree of readiness. Ready smoked meat should be without blood, but juicy. You shouldn’t keep it in the smoker for a long time - the meat will be dry and not tasty.
After the meat has been removed from the smokehouse, it must be cooled, placed in paper bag or foil and put in a cool place for several hours, or better yet for a day, to more evenly distribute the aroma and improve the taste.
Homemade hot smoked pork is ready, bon appetit!
:: You may be interested in other culinary publications.
Tender pork meat is ideal for smoking. You can also marinate pork for smoking in your own kitchen. The main thing is to choose a marinade recipe and remember a few simple rules that will help you avoid unnecessary mistakes when cooking.
Before proceeding directly to marinating according to the recipes below, you need to prepare the products for the marinade. Any part is suitable, be it neck, brisket or ham. Next, the meat should be washed and doused with boiling water.
There are several ways to marinate pork for smoking in a smokehouse. For this type of meat, brine prepared according to special recipe for the marinade. You need to marinate in it for at least 2 days. To marinate pork meat for smoking according to the recipe, you need the following ingredients:
- 3 kg of pork meat;
- 4 small cloves of garlic;
- salt – 1 tbsp. l.;
- bay leaf – 2 pcs.;
- peppercorns – 12 pcs.
The marinade recipe for smoking pork also includes other spices to taste. Before starting cooking, put a pan of water on the stove, add salt, bay leaf, garlic and pepper. Bring the water to a boil, turn off the heat, and cool the marinade. We wash the finished meat under running water, cut it into small pieces, put it in a pan, and place it in a cold place for 2-3 days.
To bring to life a delicious recipe juicy meat you only need to have a smoker designed specifically for home kitchens. But if it is not available, you can take an iron bucket and cover it with a lid on top. Also, to prepare smoked meat according to the recipe, you will need grates that are placed deeper in the selected container.
Another requirement of the recipe is the presence of wood chips. The latter is needed to produce thick smoke. Experienced cooks It is recommended to use hardwood. Moreover, it is better to smoke meat in slightly damp sawdust, otherwise it will taste like boiled meat.
Smoked pork is prepared in two ways - hot and cold. Both
imply different recipes brine.
The marinade recipe for cold smoked pork requires the following products:
- Meat (1 kg).
- Salt (5 tbsp.)
- Bay leaf (4 pcs.).
- Ground pepper (5 g).
- Peppercorns (5-7 pcs.).
- Basil (5 g).
Before you start marinating, mix all the ingredients and pour them cold water. Cut into two equal parts pork neck, which we will marinate according to the recipe, place in plastic bag, pour in the prepared marinade. The marinade for cold smoked pork prepared according to this recipe is kept in a closed bag. To do this, seal the open end of the bag, release the air, and set it to cool. Pork in the marinade can be stored in the refrigerator for five days. To marinate it well, you need to take out the bag every day and shake the liquid. After the required time has elapsed smoked ham need to be released from the bag, doused with cold water, blotted thoroughly with a clean, dry cloth and left to hang in the air for two to three days.
After the work has been done, we begin smoking. With the cold method, the smoking apparatus must be heated to 30⁰C. According to the recipe, wood chips are placed at the bottom of the pan and a ham is suspended above it. Cold marinated pork is simmered in a smokehouse for three days, then hung in the air for 12 hours.
The marinade recipe for hot smoked pork is slightly different from the previous one. For this method For cooking meat you will need the following products:
- Water – 1l.
- Salt – 50 gr.
- Vegetable oil – ½ tbsp.
- Black peppercorns – 13 pcs.
- Allspice - to taste.
- Cloves – 2 pcs.
- Sugar – 10 gr.
- Bay leaf – 2 pcs.
- Lemon – 1 pc.
To marinate pork for hot smoking this recipe, you need to put all the ingredients in water except the oil and lemon juice. After the water has boiled, you need to turn off the stove and cool the liquid. Then add the remaining products to the brine. Now you can safely marinate the pieces. You need to pour the prepared brine over the already cut meat, cover them with a plate and put a load on them. The pieces need to be marinated for two days. During this time, the meat should be kept in a ventilated area. The pieces should be turned over every day so that they marinate well. After the required time has passed, the meat is freed from the load and transferred to a pan with ready-made brine without spices. After marinating, the ham is allowed to dry. To do this, hang it up and leave it to dry.
The meat, which has finished marinating, begins to be smoked. To do this, sawdust is placed at the bottom of the smokehouse, onto which the meat is lowered. Cooking process in in this case takes about four hours. The ham prepared according to the recipe is kept in the fresh air for three hours, after which it is served.
It is possible both in a city apartment and in summer cottage. This dish
It will be a wonderful decoration for a family meal and will always please guests.
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