Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance

Ira, with the birthday boy!
And about the salad, maybe I'll have a drink today too - I don't understand, which one?

I'll have a drink today too

FSE I'm sleeping!

Ira, can you do a fish like that?

Irin, what do you recommend?
I think, boil for at least an hour directly in the marinade, and then bake. Or bake right away?

Girls, I also put the brisket to marinate. And now I'm thinking - do you need spices for a teaspoon of each type or a teaspoon in total? I drunk a teaspoon of everything that was available

Oh, I didn't really measure out. I poured everything as if I would rub dry before baking. I tasted the marinade after boiling - it's normal. Didn't add anything, didn't subtract anything.

Thanks Olya for the answer. Marinade also tried it - it seems normal. Olya, I would not cook, but bake it right away. Once I somehow made a huge piece of meat - I just rubbed it with spices, shoved garlic into the slit of the meat - it was delicious. But here it still stands for a long time in the marinade. Now I really wanted to buy a pickling syringe

Yes?
Then let it go to the goose house, let it go by steam for a start, then I'll open it.

Irina, help me out! I made wings according to your recipe, but kept them in the marinade for two days - I didn't have time to cook yesterday (((Do you think you can throw it away or try to rinse it and still bake it? Will they not be too vigorous?

Girls, my dear, I have problems with the Internet until Monday. I'm sitting on the phone, and here is not an Internet, but brake tires. I will try to answer everyone. But I can't get in touch all the time. I think the fish will be cool, but marinate for no more than 12 hours. And better gutted. Olya, I think immediately bakes first under a lid with a marinade, and then to a crust. and it would be nice under the grill for a couple of minutes. Margot, the wings will work - no need to wash. Nut, spices, I throw a heaping teaspoon mixture.

Yes?
Then let it go to the goose house, let it go by steam for a start, then I'll open it.

it is still good to cover with foil until tender, and then remove and bake under the grill

Margarita, try the marinade. If it tastes normal, then everything will turn out very tasty, and if it is salty, then it is better to rinse and cook a little. And in no case should you throw it away! Everything will be very tasty!

Why did I come here.
We just had dinner with a ham marinated and cooked in the oven.
How delicious !!! Especially the skin.
I'm a bastard! And the husband still licks the goose
It seems to me that cold meat will also be very tasty.
Thank you, thank you, thank you for the recipe!

Especially the skin.
I'm a bastard! And the husband still licks the goose

our people! Olya, I just gave birth safely - worried about your meat. I'm glad it worked. And I'm preparing another bomb, but for now it's pickled. Until then, the secret ...

[tumanofaaaa]

tumanofaaaa, Ira, pickled the wings according to your recipe, it turned out delicious! Thank you!

Photo from a tablet, cooked in an air fryer. They were skimming yesterday.

[tumanofaaaa]

tumanofaaaa, Ira, pickled the wings according to your recipe, it turned out delicious! Thank you!

Photo from a tablet, cooked in an air fryer. They were skimming yesterday.

thank you very much. For the fact that you trust and cook according to the recipe, for the fact that you don’t go in and share your luck. Thank you! Thanks to you, the recipe lives on. And I want to experiment even more and share with you my small victories!

Irina, good morning! It seemed to me that it would still be harsh - two days all the same. In opchem, I did this: washed off the tea leaves, washed it under running water, dried it. I greased it with oil, put it in a baking bag cut (like a book), covered it with the other side of the bag. Baked in the oven. At how many degrees - I don't know, my super-Soviet oven has two positions - stronger and quieter) I chose quieter)
Indeed, it turned out very tasty, in appearance - how strongly fried, but tender inside, at first, right after taking out, they began to taste with their son in the kitchen, then, when half remained, they came to their senses)) It was very tasty for us, but for my husband it turned out to be spicy, said in track. just put a little garlic.
So - thanks for the recipe, I hope it will take root with minimal changes!

Oh, girls, I forgot to write about butter!
I did not grease the ham with any oil, and when he stood in the oven for a while and let the fat in, I watered it with this fat 3 times for baking.
In total, I had it for more than 3 hours, - an hour under the lid with a small amount of marinade, then an hour and a half at 150 * and half an hour at 200 *.
Then she poured it again, covered it with a lid and turned it off after 15 minutes, but did not get it out of the oven for another 15 minutes while I was cooking on the table.

[Irish]

Tex, in our confrontation with my husband, the knuckle-wings (he is the knuckle, I am the wings), the birds won, oddly enough. Yesterday night flooded put one and a half kg into the hot marinade. My husband, of course, was quietly shocked by the sight and smell of the tea leaves while I was boiling the marinade. Yes, we have a good, very fragrant black tea, so I almost did not even smell the spices when boiling, although I put in a fair amount. My set: freshly ground coriander gum (+ whole), caraway, nutmeg, fenugreek, white pepper. Rosemary at the last moment changed my mind to put it - I really don't like it ... Then another 5 cloves of garlic, 2 liters. sugar, soy sauce (I decided not to deviate from the recipe here).
The husband was sooooo skeptical about the marinade: "what, we will have wings with the taste of tea ?!" and chuckles.
This morning I pulled out a saucepan from the loggia where she spent the night - such a fragrant perfume from there! And it really smells smoked! Not straight here with smoke, but like smoked sausage. I'll bake my wings tonight, I don't know where - in the oven or in the airfryer with smoke. For good, it is necessary both there and there, for the experiment. I will try to take a photo.

Ksati, Irish, my grandmother did something like this with brisket, only instead of tea (because she can't, she has high blood pressure) she took onion peels. It also turned out to be very smoky, and the color was indistinguishable from the store! It will be necessary to try, especially since they say that onion peel is healthy, Some even drink the broth, get fortified!

Exactly! Lard in onion skins was cooked before!

Girls, be careful with onion peels, an abortive remedy, like parsley. For some, even a small amount is enough. Many do not know, and then they will not understand where the problems come from. Do not feed pregnant women.

be careful with onion skins

Thank you very much, I will know! and then the ideas immediately buried! it doesn't matter to me anymore, but if you upload a recipe ...

[Alenka212]

Alenka212, Tricia- Nastena, Margarita Nikolaevna, Olga VB, nut, my dears, I am already with you. Sorry there were problems with the intern! Thank you for your attention to the recipe!

[Irish]

Everything is fine, Irish!
I just finished the first round of experiments today. The first trial was on chicken wings. I foolishly immersed them in a saucepan with marinade and pushed a plate with a weight on top, forgot to mix, because the wings came out in brown stains, like from paratrooper chickens - in war paint, frying until rosy did not help, so I won't show the photo - it's a shame.
Result: a wonderful marinade that really gives a characteristic cooked-sausage taste. This is just for those who cannot get away from the store-bought taste of smoked meat. Like my husband.
Or rather not so! For those who love delicious store-bought smoked meat and cannot help but buy it, even if there is an ecologically clean, nitrite-free, ideal piece of meat at home. Now the "not shop-like!" it's not gonna go !!!
The only deviation from the recipe, except for removing the rosemary - added 2 times more sugar, again for my husband - she loves sweet meat.
And, what is most important for me - there is neither smell nor taste of soy sauce, hurray!
By the way, I liked the cold meat even more.
As soon as I get the knuckle, pickle her for three days. The report, I hope, will be with a photo.

Irisha! Thank you so much for the recipe, very tasty and relevant!

I just finished the first round of experiments today.

Nastyush, I love you! Well done! Do not push the current under oppression! Hai swim!

And I'm with a report! I haven't reached the shank yet, but I marinated the chicken wings and legs. Wings baked in the oven after 12 o'clock and I didn't like them. There was an unpleasant smell of some kind of spice (rosemary or ginger?). I began to worry about my soaked legs .... lay for three days in the refrigerator. Today baked - a complete delight! No foreign smell. It reminds me of smoked meats and scorching - no need to fry, everything is so beautifully rosy!
I came to the conclusions:
1.must let stand in the marinade for 2 days
2. seasonings that you hate not put!
Thanks for the recipe!

And I'm with a report! I haven't reached the shank yet, but I marinated the chicken wings and legs. Wings baked in the oven after 12 o'clock and I didn't like them. There was an unpleasant smell of some kind of spice (rosemary or ginger?). I began to worry about my soaked legs .... lay for three days in the refrigerator. Today baked - a complete delight! No foreign smell. It reminds me of smoked meats and scorching - no need to fry, everything is so beautifully ruddy!
I came to the conclusions:
1.must let stand in the marinade for 2 days
2. seasonings that you hate not put!
Thanks for the recipe!

Thank you very much for the detailed report. I completely agree with you - 12 hours of pickling is very little. I even come to the idea of ​​editing the recipe. As for the aftertaste - I think it's most likely tea. When marinated for a short time, it still has a strong aroma, which disappears over time. In the original source there are no spices at all, only tea. And it is marinated there for a short time - therefore this flavor is most pronounced. But I didn't like it either, so I changed the recipe and pickling time. But at the same time, tea is a rich preservative here, prevents the fermentation process and creates color and flavor. Many thanks again for the tip - happy cooking!

[tumanofaaaa]

tumanofaaaaAnd if I have tea with maple syrup flavor, there is no other. And the neck meat, I cut it into portions, salt 2 teaspoons of some kind of market with spices, and added 1.5 tablespoons of salt to the place of soy sauce, we can try it - don't really want to ?! I tried it, a little salty. How much meat to hold? Oh, I needed 1 tablespoon of salt.

maple syrup tea

Ksyushenka I'm very sorry, but the tea should be black without flavorings. Otherwise, the result is not predictable. If the salt is too much, then let the meat lie down for a day - no more.

[tumanofaaaa]

tumanofaaaaAfter boiling, it doesn't smell like maple syrup. Well, we'll see tomorrow!

we'll see tomorrow!

I'm waiting for a story!

I soaked the knuckle !! Tomorrow I will cook !!

I soaked the knuckle !! Tomorrow I will cook !!

Olga, you need to wet the knuckle for a long time. How long is pickled already?

I am reporting. As I have not written, the soy sauce ran out, but a decent one was never found, so I had:
dark beer 0.5 liters and water 0.5 liters, as well as tea with the taste of maple syrup - a wonderful combination, (I didn't even plan to try it on salt, but after reading you I made myself try it - a rare delicacy) - plus seasoning - garlic, one lavrushka whole leaf, market salt with some kind of crap herb, black pepper, caraway seeds, coriander, rosemary-1h. spoon - all according to the recipe 1.5 table. tablespoons of salt instead of soy. sauce.For 1 kg 300 gr of meat. The meat was cut as in the photo, marinated for 24 hours, moderately salted. Only unevenly, was it necessary to dip? Scholl?

The meat turned out to be soft, unexpectedly for us - there was no smell of tea and beer, too, the beer gave a little sauce. Everything suited me, but together we decided not to translate beer anymore, it is better to buy soy sauce and make with water.
How long can the sauce be stored without meat, in the sense of whether it is possible to marinate the meat a second time. Or hi it - start a new marinade?

Everything suited me

Oh Ksyusha - it’s delicious !!!!! Already I was all over! Well done and thanks for taking the trouble to share! I have not tried to use the marinade for the second time. If you dare - sign off! About beer - I will support - I also somehow did not want to translate more. Unless just to give color (especially for the shank). Thanks again!

[tumanofaaaa]

tumanofaaaa, well, I wrote it down, I have already added commas a thousand times! We still need to pickle the wings! Thank you!

[tumanofaaaa]

tumanofaaaa,

without bazaar

[Ir]

She licked her lips, with difficulty tore herself away from the monitor and crawled for a notebook ... but she could have died straight away, looking well at the knuckle. Ir, thanks for the recipe! We love this!

Irochka thank you very much for the recipe. 5 days ago she marinated the turkey breast. and forgot about her. prepared today. Yummy.

5 days ago I marinated a turkey breast. and forgot about her. prepared today. Yummy.

Helen is glad that she liked it. In this case, it is really better to forget. Then it marinates perfectly and there is no desire "WELL SOON !!!" and "WHAT TO DO!"

Ir, thanks for the recipe! We love this!

[Irish]

Irishdo you think your marinade is good for fish or seafood? The shank was canceled due to the weight loss of eaters .... And at prices, mussels and squid are two times cheaper than pork.
Tomorrow I plan to marinate a portion of squid for the day after tomorrow, and then marinate mussels. I will bring a report

Tomorrow I plan to marinate a portion of squid for the day after tomorrow, and then marinate mussels. I will bring a report

Well, you are an experimenter !!!! I am always glad to see you Nastenka! I have no such experience. I will be glad to yours! The only thing I think here is the pickling process will be much faster. Especially boiled and frozen. Mussels I think will be awesome. And squid after pickling is generally not worth cooking - they will cook in boiling water!

Thanks for the hospitality!
What kind of experimenter is there - the need for invention is cunning!

So, I also thought that they would cook, but I would like to hold them there for a rich taste. I will probably cool the marinade until warm. And the tea will give off color and taste and spices, then filter and pour.

I will probably cool the marinade until warm. And the tea will give off color and taste and spices, then filter and pour.

Why not? It is logical! Go for it! I'm waiting!

Your contribution (marinade) to my German-style knuckle is enormous!

IRISH! Thanks for the marinade !!!
very aromatic meat turned out-a godsend for me in winter !!

Your contribution (marinade) to my German-style shank is enormous!

oh what a class !!! I'm going to look!

[tumanofaaaa]

tumanofaaaa, Irina, I'm a garden head !!! I managed to pour soy sauce into cold water ... I woke up when everything was boiling and I diligently read

remove from fire. Then squeeze the garlic there, pour in the soy sauce and put the meat.

Well, who am I after that? A?

Countrywoman, tell me, should I still plump soy sauce, or close my eyes, cross the pan and wait?

P.S. By the way, there was classic soy and teriyaki in the refrigerator. The classic thumped. Is that correct? Well, at least I'm fine here ???

Countrywoman, tell me, should I still plump soy sauce, or close my eyes, cross the pan and wait?

Don't grieve - this is a common disease here! Airborne droplets are transmitted! Infected! no big deal, add it again!

Oh, yes, ischo ... There are a couple of questions here ...

one.I bought rosemary for the first time in my life for this recipe. Dried. I open the bag, and there is such a smell! I almost ... be-be ... In general, I canceled the rosemary. It's not scary, right ?? Smoke won't disappear ???

2. Now I look at these one and a half liters of marinade and somehow it's a pity to pour it out. Can it be reused?

In general, I canceled rosemary

I also cannot understand in any way how you can love rosemary with its Christmas tree scent.