Hot smoked marinade: recipes, tips and tricks

Smoked chicken with its delicate aroma and spicy taste is a special delicacy for the festive table and not only. It is used as a separate dish, and with side dishes or vegetables. You can cook the marinade and smoke the meat yourself if you know how to do it right. In this article, we will consider the recipes of marinade for hot smoked chicken .

General rules

1. It is important to know that the principle of a well-prepared marinade is to properly mix all the ingredients.
2. Hot smoked chicken marinade can be cooked on sour cream, balsamic sauce, wine or water. And also an important role is played by correctly selected spices.
3. To soften the meat, food acids are added, namely vinegar or lemon juice.
4. Adding granulated sugar or bee nectar gives the chicken not only a sweetish flavor, but also a beautiful golden crust.
5. For long-term storage of smoked product, food saltpeter is added to the marinade. And also the meat is pre-soaked in saline or sprinkled with salt for 24 hours. After this procedure, the chicken is washed very well.
6. When the meat is marinated, it must be dried, for which it is suspended in a draft, and only after that they are transferred to hot smoking.

Inventory preparation

First of all, you need a special smoking machine. It can be purchased at the store and built independently. If you decide to make a smokehouse yourself, you should know that the seams should be airtight.

And you will also need a sharp knife and cutting board, a deep enameled pan, an ax. Hardwood is suitable, namely oak, linden, maple or fruit trees.

Ingredient preparation

1. Previously, the chicken should be thoroughly cleaned from the insides and washed well.
2. Cut it in half and beat off. This procedure is done as follows: a carcass is placed between two chopping boards and the meat is beaten with a domestic hammer. This is done so that the bones and joints soften.
3. Prepare the brine. A liter of water is brought to a boil and pour a glass of salt, the remaining spices according to the selected recipe.
4. Place the chicken in a deep pan, completely fill it with saline and incubate for 24 hours.
5. After a day, the carcass is suspended and allowed to ventilate to dry completely.

Fast smoked chicken marinade

This recipe is considered universal. For one carcass (no more than two kilograms) you need to cook:

• four liters of water;
• a couple of cloves of garlic;
• 5 grams of caraway seeds;
• 30 grams of greens (dried);
• one hundred grams of salt.

Hot smoked marinade (cooking process):

1. Pour water into a deep container, add all the spices and put on a strong fire.
2. When the liquid boils, it is boiled for fifteen minutes over low heat.
3. The resulting brine is allowed to cool, then the meat is poured and put for 48 hours in a cool place.
4. After this time, the carcass should dry, and you can start smoking.

Hot smoked chicken marinade in a smokehouse on mineral water

Pre-prepared chicken is rubbed with salt (a tablespoon) and set aside for an hour. Excess salt is removed and the meat is poured with brine for 24 hours.

One glass of mineral water is poured into a deep pot, 30 grams of acid (citric), a tablespoon of paprika and salt are poured into the same pot. A pair of onions are chopped into thin half rings and placed in a marinade.

Wine marinade

For one carcass weighing up to two kilograms, the following ingredients will be needed:

• a tablespoon of chicken spices;
• one hundred milligrams of wine, it is better to take a white sweet;
• 50 grams of granulated sugar;
• three tablespoons of salt.

Step-by-step instruction

Pickling. The carcass is well washed, cut in the area of ​​the breast and small punctures are made there. All components for brine are mixed and rubbed meat well, left for five hours.

Smoking. According to the recipe, oak chips are pre-soaked in water and dried naturally. The smokehouse tray is best covered with foil. The carcass is placed with the cut down. The smoking process takes place on hot coals, periodically it is necessary to throw chips. The time of smoking until the meat is completely ready is about an hour.

Honey marinade

In order to prepare a sweet marinade, you will need the following products:

• one hundred milligrams of freshly squeezed lemon juice;
• two tablespoons of liquid bee nectar;
• parsley greens;
• two cloves of garlic;
• black pepper and allspice;
• 30 grams of spices;
• a teaspoon of salt.

Cooking smoked chicken marinade:

• All components are combined in a deep container and mixed thoroughly until the salt has completely melted.
• Sent chicken for 15 hours, so that it is well salted. Spices and herbs are removed from the carcass and proceed to the smoking process.

Vinegar Marinade

1. Two liters of water are poured into a prepared pan, salt (15 grams) and the same amount of granulated sugar are added.
2. When the brine boils, you can pour two tablespoons of apple cider vinegar. And also put spices (laurel leaf, a little ginger and coriander, chive and pepper).
3. After five minutes, you can remove from the heat and let the chicken marinate to cool.
4. The meat is poured with the finished liquid, put under oppression and incubated for three days.

With the addition of dry mustard

1. In a prepared pan, mix a bottle of red sweet wine, a glass of vegetable oil and one hundred grams of mustard (dry).
2. After thoroughly mixed so that there are no lumps, you can pour finely chopped parsley, salt and pepper to your taste.
3. The carcass is prepared and placed in a deep container, poured with marinade so that it completely covers the meat.
4. After ten hours, the carcass is dried and transferred to the smoking process.

Some tips

Let's take a closer look at some tips from experienced smokers:

1. Only fresh or chilled carcass is suitable for this process, it is not recommended to use frozen meat.
2. If the skin turned out to be very dark in color, it is best to remove it, as this indicates that it has absorbed a lot of smoke.
3. If there is no time for pickling, you can speed up the process as follows. They take an ordinary medical sealed syringe, pick up a brine into it and chop the whole chicken carcass. After two hours you can smoke.
4. For benefits, it is best to choose a natural version of smoking, so do not use liquid smoke in the process.
5. As for spices, then you can use peppers of different varieties (black, allspice, white, red). The perfect combination is salt, garlic and pepper. A matter of taste, but the basic rule must be observed: do not abuse spices.
6. To give meat a new flavor every time, don't be afraid to experiment with marinades.

Recipes for hot smoked chicken marinade, selected in this article, are prepared from simple ingredients and do not require much effort.