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

Then I will report in full.

don't forget about the garlic !!!!! make it bigger or vice versa - depending on what you like.

t, and no soy sauce Cho can?

aaaaaaa, don't be late! Better balsamic a little or nothing at all then! vinegar can generally change taste and color!

Ira, thanks for the good recipe. I liked the marinated wings very much. I fried some, and left some in the marinade. Very comfortably. I wonder if you can marinate meat and chicken together?

I wonder if you can marinate meat and chicken together?

always on health! Why not? thinking of a fight?

always on health! Why not? thinking of a fight?

yeah, I don’t want to experiment, now I’ll definitely pickle every week.

now I will definitely pickle every week

class! I have a piece of the neck in the marinade for several days in the refrigerator - I want to bake it in a more interesting way in a large piece - then I'll report back!

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

[tumanofaaaa]

tumanofaaaa, Irina, I-I-I-I-I-I-I-I-yu !!!!! URYA-I-I-I-I-I-I !!!!

[Irishka]

Irishka!!! Congratulations!!!

[Irinka!]

Irinka! Congratulations with all my heart on the well-deserved award!
You deserve it! an excellent recipe and its embodiment!
Keep it up, dear!

[Irochka]

Irochka, dear, congratulations on the second medal! You are a clever girl, you showed us so many interesting recipes that I would also write you a midalek !!!!

[Irina]

Irina, HELLO-LA-YUYU! I feel the recipe is delicious, I haven’t made it yet, but I want it, I’ve already saved the knuckle.

Irochka, congratulations! The recipe is great, we liked it.

Congratulations to the craftswoman with a well-deserved award !!!!

Mom, girls are my favorite !!! Well, today is the day! Will the heart withstand! I'm dying there in the cabbage theme, but here it is !!!!!! Thank you very much!!!!!!! Everyone! ALL! ALL! For what you are, for what you are! I love you all very much !!!!!!

[Yulia Antipova]

Yulia Antipova, Tricia, Mikhaska, Pulisyan, Svetlana_Ni, Anatolyevna, Anatolyevna, THANKS A LOT, EVERYONE!!!!!!

Irina, with a medal!
The recipe has already been bookmarked.

For a smoky flavor - you can use smoked tea

This tea smells more like turpentine or ski ointment than smoked meats.
You need to be careful with him. But for the idea, thanks

Congratulations!!!

[Irinka]

Irinka!!!!!
Congratulations!!!!
A worthy reward for a worthy person !!!!
A very necessary, very affordable and very simple recipe !!!
And what else do we need, always busy girls !!! ???
Only that tasty and as quickly as possible feed your loved ones !!!!

Irisha! Congratulations on your second medal !!
We will try the recipe soon - the wings are prepared.

Congratulations, Irochka! A well-deserved reward.

Irisha, congratulations!
And I’m just thinking how to cook a more interesting ham ...
And here you are, order bearer!

Irina, congratulations on a well-deserved award
I read in the recipe that you want to try to cook the brisket in the same way - have you already done this or not? I have a lot of brisket - I need to dispose of it - I'm waiting for your recipe

[Irunchik]

Irunchik! Congratulations sincerely! Write more, the author is good!

Don't be afraid, brother, nikoli
I pakhilay,
Itself springs its own share
Forge ўlasnay ​​silay!
Bo hots kazhuts, INTO z slope
Do not balіts haloўka, -
Do not know: from the yoke-jumper
Geta puff came out.
Do not shrink, do not fall
You are on dapamoga,
Take care of yourself,
Sam prabi darogu!
Khots pamoguts tabe ludzі
Adshukats Darogi,
And sab'eshsya, know you budesh
Abivats steam.
Do not go to the strong, friends,
Zelleykam-byarozkai,
Bo do not leave the century z-pad tug,
Strass in the image of boski,
І ў people you gonar stratsish -
I tsyabe zrakuzza:
Free zmagazza lepsh, brother,
Chim tsyarpets dy gnutstsa.

In the photo - my favorite flowers, yes .....

[vedmacck]

vedmacck, Seven-year plan, Rada-dms, Joy, Olga VB
my dear and beloved - thank you very much for your support - without you everything would have lost its meaning!

do you want to try brisket - have you already done this or not? I have a lot of brisket - I need to dispose of it - I'm waiting for your recipe

have not tried it yet, but already pickled

In the photo - my favorite flowers, yes .....

Thank you very much Olga for the poetry. How did you know that jasmine is mine most favorite flowers?

Yes? Patamushta is my favorite shrub - I love it! And he probably loves me mutually. I always look forward to its flowering, and then for almost a month I enjoy both the smell and the flowers.

So, Irunya, you and I are kindred spirits!

So, Irunya, you and I are kindred spirits

I felt it immediately!
I love him too. and perfume with jasmine scent. it's a pity that I don't use it at all - children then sneeze!

And I already bought a knuckle today !!! I'm thinking, cook in a slow cooker, and then put it under the grill!
And then so her, and that way, and with a knife, and hands, teeth UNDER BEER !!! And why the hell do I think about these crises !!! (see the topic of spezle)

I'm thinking, cook in a slow cooker, and then put it under the grill!

I want in your crisis !!!! You know how many hands, teeth we have ...

I pickled a piece of ham with the skin today. Made with water and sugar. She poured everything that came to hand into the pan, including smoked paprika.
I think I can keep it in the refrigerator for three days.
Irish, do you think you need enough or more?
And how is it better to cook it later?

Made with water and sugar.

She poured everything that came to hand into the pan, including smoked paprika.

added everything else? salt, spices, owl sauce, garlic - this is a must

I think I can keep it in the refrigerator for three days.

Well, if not a size with a carpet 2 * 3, then I think that's enough. the recipe is not very old yet, so we are gaining experience!

[Irina]

Irina, I have such a question ... we rarely buy pork and usually minced meat. Knuckle, how many kg does it pull? You need to invite guests to such beauty, but how many I don't know ?!
Prompt to start shopping search

Knuckle, how many kg does it pull?

Well, I have three worthy eaters for the knuckle (the rest are still rather weak). I think a knuckle for my family should weigh about 2 kg. A small knuckle is too wasteful for me - bone and skin. I choose it so that thick veins do not stick out from the sides of the cut with the central bone. And also mine love fatter - with salok. But this is now a rarity - they explained to me that they keep mainly Vietnamese pigs (small ones), and they have little fat and more meat. But that's our taste. Can anyone else share their opinion? Yes, we eat for two days. On the second I warm up and go to myself.

Ir, of course, everything else is also on the list.
Only my tea is old. We, basically, brew all kinds of herbs, and shop brew is not often used here. So it costs more than a year open. I even thought I threw it away, but was surprised to find it. Therefore, I decided that this was a sign from above and that is how I marinated.
Now I'm thinking about how best to cook it.
Somewhere there was something to boil first, and then bake. But is this method suitable in this case? After all, so the marinade can be boiled. But you can just marinade and boil or dilute it a little.
How would you do? I have more than 2 kg of meat there, a beautiful piece. It would be a pity to spoil.

Somewhere there was something to boil first, and then bake. But is this method suitable in this case? After all, so the marinade can be boiled. But you can just marinade and boil or dilute it a little.

Today I will cook the neck (a piece of about 1.5 kg), I already have it pickled 5 days. unsubscribe later!

So, my dears, I am here to report to you. Today, or rather January 13, I marinated a piece of pork neck weighing about 1 kg (from something I took that more, but today I was convinced - no). I wanted to fry on the same day, but it so happened that I stayed until today. Fried today. I want to note right away that the meat was in the refrigerator for 6 days or 5 days. This is a lot for pure meat of such a mass. It is salty. Therefore, I think that 2, well, a maximum of 3 days is enough. She took it out and put it on the grate to drain. Then she sprinkled it with quasilica oil and sent it to a very hot pan of a multicooker (I have Oursson / Baking mode, temperature 140 degrees). I covered it with such a device, so as not to dirty me here, you know. Of course, it would be ideal to fry in a grilled pan, but then you would definitely have to wash the kitchen. And I was lazy and did not have much time. Therefore, I fried in a cartoon. So from I baked a piece on all sides. Then I added the chopped potatoes and put them on the Fry. She poured oil on it again. I didn’t salt it because the meat was already too salty. She threw a sprig of dried rosemary on top. I closed it with a lid and ... forgot it until the end of the regime. Served to her husband with vegetable salad. Girls are great !!!!
This is a cutaway

Ir, I didn't understand about the pan - on, in, under?
And as a result? And how long?

Ir, I didn't understand about the pan - on, in, under?
And as a result? And how long?

Ol fry wait - I have an old computer brake! Now, based on experience, it is better to marinate pure meat in pieces of no more than 200 grams. Then it's really pickled. Marinating time - no more than 1-2 days. Tea should be only black and exactly in the amount indicated in the recipe. I didn't get enough sleep and took the green one (well, you must try!). As a result, the color and taste of boiled-smoked meats have gone astray! But all the same it is difficult to spoil meat !!!! Therefore, we are now like kolobochiks !!!

With chicken parts, a completely different effect is obtained. But everything is always delicious !!!

So, what should I do now? I have a full-fledged ham, it's a day today, it's been pickled in a whole piece, and now what?
Urgently to get and cut? And he is so good in all its beauty and fullness ...

[Olga VB]

Olga VB, I sit here and read, I would bake it in the oven under the lid, adding a little marinade, but diluted, pour the meat on top a couple of times in the process, open and fry at the end! Sorry for getting in !!!

I have a full-fledged ham, it's a day today, it's been pickled in a whole piece, and now what? Urgently to get and cut?

do not panic! do as I did the knuckle! let it lie for 3 days. then bake as is in a baking bag. That's how I did the knuckle! look what a beauty! before baking, take it out, let it drain (remove the tea leaves). sprinkle or just brush with vegetable oil. then into the baking sleeve and bake until tender. will be TASTY! do not worry. good meat is hard to spoil!

I sit here and read, I would bake in the oven under the lid, adding a little marinade, but diluted, pour the meat on top a couple of times in the process, open and fry at the end!

almost the same as in the package! the marinade can not be diluted - it is not poisonous-saturated! Olga, everyone is in the subject, give me a hint, do not relax!

No, Olenka, it's all on business!
I, too, while I lean towards the cauldron with a lid ...

Irisha, there is no sleeve, and it won't fit, there the 5-liter pan is almost full ...

Irisha, there is no sleeve, and it won't fit, there the 5-liter pan is almost full ...

mlyn! here is the class !!! I'd have at least a piece ...

I, too, while leaning towards a cauldron with a lid ...

sorry, the bag is cool to bake. the only thing I worry about is to marinate to the very center. still a big piece. but on the other hand, there is also a lot of marinade. I had a huge knuckle. and the liquid was about 4 liters. baked amazingly. but there's a bone in the middle. therefore, you really need to either in a cauldron, and then bake to beauty. or vice versa, first fry the sides, and then bake. really looking forward to your result.

No, I have no bone. Just where it is cut, the marinade should penetrate into the middle.
The day after tomorrow I'll deliver.

Just where it is cut, the marinade should penetrate into the middle.

well so do not worry! will be delicious! I tell you as a doctor, then maybe all the same as I am meat - fry in a hot frying pan and bake?

I have not seen such pans ...
I'll try to fry in a cauldron.

I have not seen such pans ...

I'm sorry I'm slowing down ... a bottle of champagne has done its job!