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

[here]

Marinade for shanks, wings, meat, brisket, etc. to add smoked flavor and appearance

Category: Meat dishes

Ingredients
Filtered water or dark beer	1.5 liters
Soy sauce	5 tbsp. l.
Adyghe salt or just salt	2 tbsp. l.
Ground spices to taste (I have black pepper, allspice, nutmeg, bay leaf, coriander, cumin, ginger)	1 tsp
Dried or fresh razmarine	1 branch
Honey or sugar	1 tsp
Black leaf tea large leaf	3 tbsp. l. with a slide
Meat of choice	2 Kg
Garlic	5 teeth

Cooking method

• 
• I must say right away that the principle is not my idea. The original source here here... But for me it seemed like a lack of spices. Therefore, I redid it and now I am exhibiting it with reference to the Author Lika. Thank her very much. I love smoked, but there is no home apparatus. You have to get out. And it's more useful.
• I do absolutely everything according to this recipe - chicken wings, meat for barbecue, chicken legs, sausages. The shank became the apogee. The color is very beautiful - like smoked. The taste is always soft. Another discovery was the storage of a pickled product. She kept the meat in the marinade for 10 days in the refrigerator or on the balcony at a temperature from +5 to -12. I did not try to store it longer. Excellent marinated. Another interesting fact. When frosts struck on the street, I left the meat in the marinade on the balcony. Enough - frozen. Well, I think, come what may and left to stand further. When needed, I brought it into the house and warmed it up on the stove until it could be removed. The result is SUPER again! I advise everyone. And now about the process.
• You must decide for yourself whether to use water or beer, since you must take into account that the beer flavor and aroma will remain in the finished product. For example, water is closer to me. Further, I use sugar, as I do not like to subject honey to heat treatment more than 60 degrees.
• Pour the liquid into a saucepan, where the meat will be marinated. Add salt, sugar, spices, rammarine, tea. Bring to a boil. Boil for a couple of minutes and remove from heat. Then squeeze the garlic there, pour in the soy sauce and put the meat. Yes, in a hot marinade. Consider salt to taste. If you like saltier, increase the salt. Next, I take out to the balcony. If this is not possible, then it will cool down - put it in the refrigerator. All. The minimum period for marinating is small meat (pieces, legs, wings, etc.) 12 hours, large - shank or large lump - 3 days.
• If necessary, we get the right amount. We put it so that the marinade stack. And grease well with vegetable oil. Now we bake the way you like or can. On an open fire, in an oven, in an air grill ... The meat is baked faster and very beautiful.
• I baked the knuckle in the oven in a baking bag at 220 degrees for 3 hours. But my oven sets the temperature automatically without a thermometer. Therefore, it is difficult to advise. The knuckle is good. I kept my form. The meat is soft and juicy. The skin is soft and delicious. And this despite the fact that store meat and leather were oak.
• Here's a look.
• 
• 
• 
• Now I want to try to cook the brisket like this - it should turn out boiled-smoked.

Note

Bon appetit and Happy New Year everyone!

[Irish]

Irish, it's just a disgrace! to expose such delicious food for the evening! You can choke on saliva.
Here's your recipe. We just bought our favorite grill wings. Now I'll marinate, there will be something to eat on January 7.

[Irish]

Irish, it's just a disgrace! to expose such delicious food for the evening! You can choke on saliva.
Here's your recipe. We just bought our favorite grill wings. Now I'll marinate, there will be something to eat on January 7.

Anyut Duc I'm trying for everyone - salivation is going on, so all the stocks on the barrels are spent!
Pickle dear! I advise you from the bottom of my heart. And of course I'm waiting for the photo report!

Agree, agree! It's just a disgrace!
And so it's scary to get on the scales, but now I painfully think about whether there are wings in the freezers
Bookmarked it!

and now I painfully figure out if there are wings in the freezers

I cooked them for New Year's Eve - watch TV and go crazy!

Irisha, we believe that "delicious"
Such a barrel is rosy and delicious! So begs to try
Let's try it sometime

But keep in mind that in the name of the dish, you first need to put a noun: DESSERT or MARINADE

Yes!!!! It's good that we just had dinner!
We will definitely try, we often cook the wings !!!! I will specially buy a shank under the recipe !!! Well done!!! Thank you!!!

salivation is going on, so all the stocks in the barrels are being spent!

Irina, wow !!!
this method is very suitable for me, I think, not only for me)))

the color of the finished product is super smart and ruddy, and it really looks smoked!
but at the expense of what the smoked taste turned out, I still did not understand, although I reread the recipe more than once (and I used up the supplies at the same time)

but at the expense of what the smoked taste turned out, I still did not understand,

Tan, the brew gives a smoked taste. I came across recipes where tea leaves were used to imitate smoked meats (according to the authors), although I myself did not check it.

[MaBa]

MaBa, I checked. The color is really imitated.

[Irin]

What an extraordinary recipe !!!
Unambiguously bookmarked !!!!!
I just love the wings! And my husband cannot live without a knuckle !!!
So that, Irin, please both me and my husband !!! Two in one!!!!
Thank you! Next time, the wings are only for this recipe !!!

Oooooo what a knuckle, and it's looking at night !!! Irisha, well, you know how to surprise and delight !!! Thanks for the recipe and p. Merry Christmas !!! Peace !!! Wellbeing !!! Health and Good Luck !!!

And I have a recipe for smoked duck breast, where they smoke at home on black tea leaves.

Ira, this is just a great recipe! I often marinate the meat, took it to the bookmarks!

The color is really imitated.

the color can be seen from the photo as well, the question of smoked taste remains open for now

And smoked food is unhealthy! I understand that before, in the absence of refrigerators, smoking allowed the meat to be preserved.

[eye]

eye, I'm talking about tea leaves. She made marinade with tea.

the question of smoked taste is still open

Smoked tea can be used to add a smoked flavor. (ask in tea shops)
I tried to marinate with smoked tea personally. I can't say that the taste is identically smoked, but as an alternative to smoking it's quite good.

read the name of the recipe:

A delicious marinade ... for a smoky flavor ...

excuse me for my persistence, but there is a smoked taste, so I'm trying to get from the author of the recipe or from those who practically cooked according to it, due to which we get the result.
while there is no answer, the tea leaves give color, but not taste, in my opinion.
smoked tea is not specified in the recipe, I want clarity.
in appearance, I share the enthusiasm.

[eye]

eye, Tatyana, while the author is not there - a mixture of all sorts of spices - soy sauce, beer, rosemary, etc., etc. may well give the dish a semblance of smoking aroma, especially soy sauce. Try it and see for yourself.

[MariV]

"Okay, Tatyana, while the author is away - a mixture of all sorts of spices - soy sauce, beer, rosemary, etc., etc., may well give the dish a semblance of smoked aroma, especially soy sauce. Try it and see for yourself."
MariV.. just wanted to write the same

Olga, I cook with both seasonings and soy sauce, there has never been such a "special effect")
I understand that the recipe is successful in any way, I'll try, but if there is no smoked taste, uuuuuuuuuuuuuuuuuuuuuu.

girls, I know about harm, I live for a long time)))
not the question ...
aaaaaaaaaaaaaa !!! why am I not understood here ...

Tanya, it seems to me that you are perfectly understood. It's just that each of us has our own perception of taste, as well as color, music, etc. The author of the recipe in the title conveyed his feelings and associations with smoked meats. After all, for example, when we read the name and composition of the "Velvet Rose" recipe, we perfectly understand that there is no real velvet there and we do not ask for clarification.

The girls are pretty and here I am. Sorry for the absence - I have always been with you, but the problem with the Internet did not make it possible to send messages. I answer the question about the smoked taste. This is the taste of cooked smoked meat. We buy this in stores - not raw-smoked, but boiled-smoked. Have you ever tried vacuum-packed smoked chicken wings? Although, of course, I am from Blue-eyed and there may be differences, but I do not think that YOU smoke them on wood chips. But when I first cooked the wings in this marinade and they cooled down, I honestly thought that all our producers simply marinate in boiling tea and make a fool of our heads and peel them at an incommensurate cost and selling price. Boiled smoked e meat is the same. There can be no raw smoked here a priori, as the meat is brewed.
Thank you all for your attention to the recipe.

but if there is no smoky taste, uuuuuuuuuuuuuuuuuuuuu.

Are you butting me?

Hurrah!!!!! our mom has arrived !!! (from)
Irin, please clarify the situation with a taste of smoked, otherwise I'm here without you all for ... butting

Hurrah!!!!! our mom has arrived !!! (from)
Irin, please clarify the situation with a taste of smoked, otherwise I'm here without you all for ... butting

Tanya tried to explain below!

Irin, thanks for the clarification. calmed down.
th-t forum gyuchit ...

Irin, thanks for the clarification. calmed down.
th-t forum gyuchit ...

No question Tanyusha - now you simply have to cook something on this marinade!

[Irisha]

Irishawhat a gorgeous recipe! And what a delightful view of the finished wings is a feast for the eyes! I am sure that it will taste as delicious as it looks. Thank you for the wonderful recipe!

[eye]

but smoked taste

a mixture of all sorts of spices - soy sauce, beer, rosemary, etc., etc. may well give a dish a semblance of smoky flavor, especially soy sauce. Try it and see for yourself.

eye, Tatyana, I support Olga and, of course, the author of the recipe. I, too, always feel a smoky taste when using similar seasonings and soy sauce. So try it. Maybe you will also "hear" smoked notes in the meat.

[eye]

eye, Tatyana, I support Olga and, of course, the author of the recipe. I, too, always feel a smoky taste when using similar seasonings and soy sauce. So try it. Maybe you will also "hear" smoked notes in the meat.

It will be necessary to try adding liquid smoke to the marinade along with soy sauce. I think this will be stronger smoked meat! But is it useful? The manufacturer assures that liquid smoke is generally without preservatives.

Ira, of course, you can try. But I also think your marinade recipe is much healthier.

Liquid smoke is a very harmful product.

[Tatyana]

Liquid smoke is a very harmful product.

Tatyana, and what exactly? Otherwise, I do not hesitate to add it ...

[Yulia Antipova]

Yulia Antipova, carcinogens and resins in concentrated form.
Someone thinks it is even more harmful than ordinary smoking.

[Yulia Antipova]

Yulia Antipova, carcinogens and resins in concentrated form.
Someone thinks it is even more harmful than ordinary smoking.

Tady hostess two ways: either for tea, or for a smokehouse!

Always steamed with a smokehouse. The taste is smoky, but the look is pale. Now I know how to give a really smoked look. Thank you!

About the taste of smoked products - I have two smokehouses - one is "smoke", on wood, and the second is electric, Brand 6060. How much we smoke - there have never been ready-made products that taste the same - the taste depends on what material we smoke on - then alder sawdust-branches, then apple, then cherry, etc. Absolutely the same taste in chemically, as it were, smoked products.

OU! With a captile, such meat will be awesome! And the color and flavor! MMMM I just think salting is necessary!

No, we rarely smoke now - it's harmful! And your recipe is what the doctor ordered!

Virgin, pickled the knuckle for 6 days, I'm baking in a cartoon right now, it smells like mushrooms.
I really forgot to add the garlic. Let's see how the taste will be.

I'm baking in a mule right now

Virgin, pickled the knuckle for 6 days, I'm baking in a cartoon right now, it smells like mushrooms. I really forgot to add the garlic. Let's see how the taste will be.

WE WAIT. And now you can't add garlic ??? Garlic is awesome !!! Does he bake a cartoon crust? Or should it be softer? Oh, how interesting! I never baked in multi! Intrigued by the result!

[tumanofaaaa]

tumanofaaaa, Irina, thank you very much for the recipe, during the holidays I made chicken parts, the guests were delighted, they asked for the recipe and I sent them a link ...

[tumanofaaaa]

tumanofaaaa, Irina, thank you very much for the recipe, during the holidays I made chicken parts, the guests were delighted, they asked for the recipe and I sent them a link ...

Lenochka thank you very much for not being too lazy to come and share your opinion! Cook with pleasure and maybe next time you will please us with a photo reader

Irochka, thanks for such a cool recipe. I made the marinade twice already: once for the wings and yesterday I made ribs. It is really "smoked" meat in taste and smell, especially if tea is taken from lapsang sushrng with a smoke aroma. I will do it more than once. Next time, be sure to take pictures.

Girls, and I with a report.
Did the wings, honestly, did not expect such an amazing result
I was afraid to put it in a hot marinade, but decided not to deviate from the recipe
Baked in an air fryer.

Girls, and I with a report.
Did the wings, honestly, did not expect such an amazing result
I was afraid to put it in a hot marinade, but decided not to deviate from the recipe
Baked in an air fryer.

To your health! Thank you for sharing the result. To be honest, I myself did not expect such an effect! And she also took a chance. And now I can't imagine another option! I also like to just marinate pieces of meat and then fry them. It turns out to be something incredibly tasty! This is how you sometimes have to follow the recipe!

Irochka, thanks for such a cool recipe. I made the marinade twice already: once for the wings and yesterday I made ribs. It is indeed "smoked" meat in taste and smell, especially if the tea is taken from lapsang sushrng with a smoke aroma. I will do it more than once. Next time, be sure to take pictures.

Thank you for your opinion! Cook with pleasure.

In general, I can hardly say anything, because I have not tried it myself, I am on a forced diet, I cannot chew. And my husband somehow did not appreciate the taste. Get well, make chicken parts. Then I will report in full.

The marinade is boiling, but there is no soy sauce: girl_cray: Can I?

Have apple cider vinegar

This is not the first time, I read inattentively.