Hot smoked chicken marinade

Eat boiled meat insipidly, there is a desire to enrich the taste, to make the meat tender with soft fibers. Smoked chicken marinade helps to saturate with the aroma of herbs and oriental spices.

What do you need to know about marinating?

Soak in the fill should be for 2 or more hours. Marinating time can be reduced by using special household appliances for marinating food - a marinator.

The basis for filling before smoking can be any liquid or sauce: water, oil, sour cream, red wine or soy sauce. Finely chopped fresh or dried herbs and spices are added to the base, in a combination that meets taste preferences. To give softness to the fibers, acid should not be neglected, whether it be lemon juice or acetic acid. Dry mustard can serve the same purpose. And to make the crust crispy, sugar or honey in the preliminary filling will help.

Carcass pretreatment

Processing meat before marinating:

1. It is much more pleasant to use the product without foreign debris. It is necessary to make sure that the bird is qualitatively cleaned of feathers and fluff. If the feathers cannot be removed, then the carcass should be lowered into boiling water, and it will become easier to remove them.
2. Washing the bird is accompanied by the removal of the viscera. It is good to burn the carcass, protecting it from burning. Pre-sprinkling with flour will help to avoid this.
3. If the chicken is large, then it should be cut.
4. Processing with a kitchen hammer will help to make the carcass supple. You should not beat the bird itself, you need to put a cutting board on the carcass.
5. Prepare marinade for chicken before smoking.
6. In a large bowl, the carcass is poured with prepared brine, all limbs are well soaked. You can make several cuts in places where the layer of meat is very dense and thick (on the brisket and legs).
7. The meat must be drained before cooking. Hang it up to dry in a well-ventilated area.

Watch the video about hot smoked chicken marinade.

Hot smoked chicken marinade with vinegar

Poultry meat is tender, but vinegar is still used as the basis of the marinade. It performs a disinfecting function.

For cooking, half a st. l salt and half a teaspoon of sugar. After that, remove the pan from the heat and add to the brine:

• 2 tablespoons of vinegar, diluted to 3%;
• a pinch of coriander, powdered ginger, and black pepper.

You can enrich the aroma by adding a bay leaf, a clove of garlic and a handful of juniper berries. Marinate the chicken in cold brine. The carcass remains under oppression in brine for 3 days, and on the 4th day you can start smoking.

Also for hot smoking, honey (50 ml) is present in another recipe for marinating chicken. Squeeze two lemons into honey or simply pour 100 ml of lemon juice and 150 ml of olive oil.

Season the brine with herbs, add finely chopped parsley. Salt will need 1 tsp, then squeeze 3 cloves of garlic through a press and add black and allspice in 3-4 turns of the mill.

Since hot smoking involves heat treatment with temperature, it is not necessary to keep the meat in brine for more than 12 hours. Before being placed in the smokehouse, the carcass must be cleaned of greens and herbs.

It's not the only one. Sweet brines can be prepared when preparing poultry for roasting and baking in the oven.

A few more marinade recipes for chicken before smoking

If you are cold smoking and have little preparation time, you can use a recipe with undiluted vinegar.

To prepare the brine, add 3 tbsp to a third of a liter of water. l vinegar and 1 tsp salt. Garlic, in the amount of 8 cloves, is not crushed, but cut into half slices. Pepper is added to the brine in peas - 30 g. The bird in such a brine should last at least 8 hours. But first, the carcass should be washed and dried. Next, you should keep it in the form smeared with salt for at least 30 minutes, and only after that place it in brine.

A universal recipe for both hot and cold smoking can be considered a recipe with water-based filling. Its amount is determined by eye, depending on the size of the carcass, since it must be completely immersed in the brine. Salt boiling water, add dried herbs, 3 cloves of garlic, cut into half slices, and a pinch of cumin. Do not remove from heat for 7 minutes. After the marinade should cool. Only cold filling can marinate meat for 2 days.

A delicious marinade for chicken can also be prepared based on ketchup. It adds spice, and the smoked result will become spicy. Mix well to prepare.

• 50 ml of olive oil;
• 50 ml of honey;
• 2 tbsp. l powdered mustard;
• 100 ml of red wine;
• 100 ml ketchup.

The consistency of the mixture should not be too liquid, more like dough for pancakes. Coat the carcass well with the mixture and leave in a container with marinade in the refrigerator for at least 6 hours.

But based on kefir, it is also suitable for pickling before smoking. Not only poultry meat is soaked in kefir, but also pork, lamb and beef.

For 400 ml of kefir, 1 tbsp of sugar and 50 ml of olive oil are calculated. In the prepared kefir mixture, add a few crushed mint leaves and squeeze 2 cloves of garlic through a press. Salt and seasonings should be added based on your own taste. Coat the chicken well with the mixture. The product should also be left in a container, covered with a lid and placed in the cold for at least 8 hours. You can cook both using hot smoking technology and cold way.

Feel free to apply different recipes when preparing a familiar hot dish. The slightest unusual aromas in familiar dishes can surprise relatives and friends.

How do you usually marinate meat? Share your recipes on