home Culinary recipes Meat dishes Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance

Marinade for shank, wings, meat, brisket, etc. to give smoked flavor and appearance (page 9)

Natusya
Quote: Nikusya

Water, flour, salt, yeast. All. Really the most ordinary table bread. Anyway, it's much tastier than the store one. I can throw a book in the mail.
Can I have a bread recipe?
Yesterday I marinated pork brisket for a sample practice before cooking the shank, and now I read about bread. I also want this!
Tumanchik
Quote: nnv200569
Can I have a bread recipe?
Natusya, write to Ilona in a personal. It will be faster. Angela has recipes for wonderful bread https://Mcooker-enn.tomathouse.com/in...n=profile;u=44076;start=0
all recipes tested
Natusya
Irina, thanks, I'll see the recipes!
Natusya
Girls, I have marinated pork brisket (without bones), and now I sit and think what happens, I have black tea with rose hips and an apple (tess) 2 bags and 1 grape bag (greenfield). Meat 538 gr from Auchan. How long to keep? About 5 cm thick, 2 pieces.
Tumanchik
Quote: nnv200569
I have black tea with rosehip and apple (tess) 2 bags and 1 bag of grape (greenfield)
Yeah. I also think now, but what happens
Quote: nnv200569
Meat 538 gr from Auchan. How long to keep? About 5 cm thick, 2 pieces.
in the cold I think a day or two. always better in a large piece. and given the mixture of aromas, it is better to test in a day.
Natusya
Thank you Irish, boom try
Natusya
I'm waiting for a vacuum sealer, tomorrow they have to bring it, I want to pretend it ... and then what happens
Tumanchik
Quote: nnv200569
Thank you Irish, boom try
I will wait for the results!
Quote: nnv200569
I'm waiting for a vacuum sealer, tomorrow they have to bring it, I want to pretend it ... and then what happens
this is my new Wishlist.
Natusya
Quote: Tumanchik

I will wait for the results! this is my new Wishlist.
And for me Santa Claus husbandmade a gift. Too long whole 2 weeks wanted. As you see enough pictures on our website ... you just don't want to, but everything is not enough for us! All the mezzanines are already full. The kitchen is 4.7 meters. One cartoon in the country, I will also send the second to permanent residence there, so that there is somewhere to put new gadgets
Natusya
Probably need to change the avatar, otherwise the hamster wants to even ... suvidnitsa but I don't care until!!!
toffee
Tumanchik, Irina, just there is a knuckle. I'll go put the marinate for the New Year.
Thanks for another great recipe!

P.S. There are more and more of your dishes on my New Year's table.
Tumanchik
Quote: toffee

Tumanchik, Irina, just there is a knuckle. I'll go put the marinate for the New Year.
Thanks for another great recipe!

P.S. There are more and more of your dishes on my New Year's table.
Irisha is too early. Put it on about Sunday and in a good cold. Good in beer if you like the flavor.
Thank you dear!
Tumanchik
Quote: nnv200569
And my husband gave me a gift from Santa Claus. Identity for a long time as much as 2 weeks wanted.
and I at his from Santa Claus the grill pan received gas
and also ugh bought everything quietly. now I can’t beg. and the dryer lives in dreams. kitchen 6 meters. but I wouldn’t hurt another 60
Tumanchik
Quote: nnv200569

Probably need to change the avatar, otherwise the hamster wants to even ... suvidnitsa but I don't care until!!!
Natusya
Yeah, I'm trying to persuade mine for a 2-room apartment, so that there is a bedroom next to the kitchen, from which to make a continuation of the kitchen, I dream about 60 squares
Tumanchik
Quote: nnv200569
so that there is a bedroom next to the kitchen, from which to make a continuation of the kitchen
we made one room a continuation of the kitchen - we broke through the wall.but it turned out to be such a beautiful living room that the hand does not go up to put shelves there. I hope that we will equip the balcony soon. until we demolished it.
Natusya
So racks with doors must be made! we have a balcony in the room, otherwise I would have persuaded my husband to rework.
Tumanchik
Quote: nnv200569
So racks with doors must be made!
and want, and pricks ... sorry to spoil the beauty.
Natusya
I'll go and work for the glory of the Motherland ... otherwise the boss is already looking askance, why am I doing it on the phone there
Tumanchik
Quote: nnv200569

I'll go and work for the glory of the Motherland ...
better for a salary
Elya_lug
Irishka, the belly turned out to be delicious, I'm sure it will end quickly. Marinated for almost 6 days (there was no time and desire to do it). Today I freed from the marinade and baked in a cartoon for 2 hours. Pestnya! And the crust is beautiful, soft, tender, fragrant. Hot melts in the mouth, tomorrow I'll appreciate the cold. The crust is not burnt, so it turned out in the photo.
Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearance
Tumanchik
Quote: Elya_lug
Pestnya! And the crust is beautiful, soft, tender, fragrant. Hot melts in the mouth, tomorrow I'll appreciate the cold.
Excellent result! Thanks for showing me. Glad you liked! Pretty, crispy !!!! Delicious with mustard ...
What are you clever! I love you !!!!
Elya_lug
TumanchikHalf have already been eaten, even without mustard, I took a third with me on a visit
Fun
Irina, and when marinating a shank, do you not need to cut / pierce it?
Tumanchik
Quote: Elya_lug

TumanchikHalf have already been eaten, even without mustard, I took a third with me on a visit
great, then the recipe will take root! Thank you Elechka for sharing!
Quote: Fun

Irina, and when marinating a shank, do you not need to cut / pierce it?
Natashik, no. I didn’t do anything like that to her.
Fun
Tumanchik, threw the knuckle to marinate!
Tumanchik
Quote: Fun

Tumanchik, threw the knuckle to marinate!
Good luck and Happy New Year!
Natusya
Tumanchik, Irina, I report: it turned out delicious after pickling. Until I fryed and did not pretend sous, there was no time ... I came home from work and just vacuumized, on the 30th I will try to smoke.
I will definitely do more !!!
Tumanchik
Quote: nnv200569

Tumanchik, Irina, I report: it turned out delicious after pickling. Until I fryed and did not pretend sous, there was no time ... I came home from work and just vacuumized, on the 30th I will try to smoke.
I will definitely do more !!!
Excellent Natusya. If the rehearsal was successful, then the premiere will be successful.
Natusya
Quote: Tumanchik

Excellent Natusya. If the rehearsal was successful, then the premiere will be successful.
Yeah, otherwise I was afraid how colored tea would affect the meat turned out to be great !!! Cook everyone!
Tumanchik
Quote: nnv200569
how colored tea will affect meat
this is especially interesting. what kind of taste you get. but for some reason I'm sure it will be cool. pickled, then in a vacuum, then a smokehouse ...
Natusya
Irina, to taste ... I don’t know how to describe it
Just when I smoked other meat, instead of wood chips I added grape tea and rosehip + apple, I liked the taste very much, maybe that's why I made your marinade with such a brew ...
I tried a piece of meat - cheese for me (I like boiled), but you can eat! There was no blood.
Now you need to smoke a piece to enhance the smell and give a presentation
Tumanchik
Quote: nnv200569
Now you need to smoke a piece to enhance the smell and give a presentation
The bomb ... be sure to go later. Interesting. I have always used only black tea
SilverLily
Irisha, I seem to have firmly adhered to you. Cabbage and mushrooms have been mastered, it's time to start picking up the marinade.
It didn't work out with the shank, although I really wanted to. But on weekends I was forbidden to leave the house, and in the evening the market is closed. Well, okay, all the same I can't beat her, and the first children arrive already gorged.
I took a piece of lamb out of the freezer and bought a package of chicken wings.

Eh, well, I'm seeing off the symbol of the year - fly, they say, sheep, fly


Tonight I will do magic with marinade. And on his balcony! And on the 31st I will fry in the grill gas.
Yes, I wanted to clarify.At home, only green teas. I bought the usual black packaged and sheet Greenfield Earl Gray fantasy. I wonder if I would like the bergamot and citrus flavor in the meat? Try it or something
Natusya
As soon as I get to the smokehouse At work, while a blockage ... before
Tumanchik
Quote: SilverLily
Tonight I will do magic with marinade. And on his balcony! And on the 31st I'll fry in the grill gas.
Lily, my dear friend! Your visits to my recipes are always happiness!
Everything will turn out great!
Quote: nnv200569
At work, while a blockage.
Poor Natusya ... What a habit of working for women before the New Year. Ooo evil ...
Natusya
Still what evil ... our company deals with alcohol, so before the holidays there is a rush
Tumanchik
Quote: nnv200569
our company is alcohol
Well, that's another matter entirely!
work then Natulya for our good health and a merry New Year
Natusya
Yeah, what kind of NG is there without champagne ?! So we try
Elya_lug
Irishka, I also used not only black tea. Last time half black medium leaf and half fermented tea from cherry leaves
Fun
Quote: Tumanchik
Good luck and Happy New Year!
Irina, thank you!
Happy New Years to you too! All the best and I look forward to new recipes in the New Year!
Tumanchik
Quote: Elya_lug
half fermented tea from cherry leaves
damn girls, what are you good fellows!
Elya_lug
Tomorrow I will do an experiment: I bought several pig ears. I want to marinate and then fry in a grill gas pan. Now in doubt: to make marinade on water or beer?
Tumanchik
Quote: Elya_lug
bought some pig ears.

hold me seven!!! that's the idea!
well done!
Quote: Elya_lug
to make marinade on water or beer?
and if so, and so?
Mandraik Ludmila
Irina, Happy New Year! With new recipes, new tastes! I made a flap according to your recipe, marinated for 5 days, baked it in the Bread Maker, since I don't have an oven in the village, I baked 1 kg of pork flap for 1.5 hours - it was a fly! I didn’t cut the skin after reading your description, it is not felt at all! Thank you very much for the recipe!
Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearance
Lorrys
And I cooked the car but in beer. And she also baked a large beef tongue after pickling. It's just a mind blowing taste. Donin's guy almost ate his tongue. I kiss you Irishechka!
Madelka
Hello everyone :) I'm new. Marinated chicken legs according to your recipe. Everyone was delighted! Delicious! Tell me, please, what do you think, if you marinate a whole goose, what will happen?
Marinade for shank, wings, meat, brisket, etc. to add smoked flavor and appearance
Parhanya
I prepared a pork knuckle according to the recipe, made 2 doses of brine on water for 2 kg. Marinated for 2 days. I took a single portion of tea and soy sauce. Baked in the sleeve for 3 hours at 180 degrees. Rultka melted in my mouth, and the color is caramel, super !!!!
Mandraik Ludmila
Quote: Madelka
if you marinate a whole goose, what happens?
if you rub the goose and wear it out, and hold it in the marinade longer, it will work out well
the marinade sauce must be made more so that the goose is covered at least half, and turned once a day, making sure that the marinade gets inside. Or, which is easier, but not so beautiful, cut the goose into portions and then do exactly as in the original recipe.
Natusya
Girls, happy you! Finally I got to our favorite site! And until the brisket, which I marinated more than 2 weeks ago (then kept in the freezer) it just so happened ...
Now I am conducting an experiment: sous vide in the airfryer. She pushed the thermometer inside the AG to report back later.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers