Marinade for meat - an integral attribute of cooking, providing a brilliant pronounced taste of the prepared dish. The basis for marinade is always better to choose ingredients that contain an acid that will break down proteins in meat fibers. So, the best basic components of marinade are citrus juices, vinegar, tomatoes, kiwi and sour-milk products. Some of these ingredients will become participants in the following recipes.
Marinade for meat for frying in a frying pan
Frying is one of the fastest ways of cooking meat, however, in order to provide an interesting taste of the dish, tomorrow's dinner will have to be thought in advance, because before frying the pieces will need to lie all night in this fragrant citrus marinade.
Ingredients:
- apple cider vinegar - 115 ml;
- olive oil - 115 ml;
- soy sauce - 65 ml;
- lemon - 1 piece;
- cane sugar - 5 g;
- garlic teeth - 3 pieces;
- fresh ginger - a piece of 2.5 cm.
Preparation
Squeeze the juice out of the lemon and peel off the whole zest. Combine our ingredients with acid - lemon juice and vinegar. Next, pour in soy sauce and olive oil. When all the liquid components are combined in a smooth emulsion, add zest, chopped garlic, sugar and grated ginger. Do not forget about the good salt of salt. The resulting volume of marinade is enough for a half kilogram piece.
Marinade for smoking meat at home
Not taking into account the fact that it is possible to marinate meat before smoking, both in a dry marinade and in a liquid, we prefer the first option in order not to flood a piece. This meat marinade recipe is suitable for both hot and cold smoked pieces.
Ingredients:
- Freshly ground black pepper - 2 tbsp. spoons;
- paprika - 2 tbsp. spoons;
- dried onions and garlic - 1 tbsp. spoon;
- cayenne pepper, ground coriander, fennel seeds - 1 tbsp. a spoon.
Preparation
If you make a preliminary meat ambassador, the salt can be excluded from the ingredients list for the marinade, otherwise connect all the ingredients from the list together. Cut a piece of meat thoroughly with a fragrant mixture and leave in the cold for a couple of days.
Marinade for jerky
Pieces of jerky, called jerk, are a convenient way to store a large amount of meat for future use. With the help of various marinades, jerky meat can be given as many different tastes as fresh.
Ingredients:
- soy sauce - 135 ml;
- hot and sweet sauce - 135 ml;
- dried onion, garlic - 1 tbsp. spoon.
Preparation
Before beginning marinating, divide the tenderloin into thin strips. The total volume of marinade is enough for 1 kg of meat. Next, beat the soy sauce with spicy-sweet chili and add the dried onions with garlic. Leave the meat to marinate for a minimum of 8 and a maximum of 14 hours.
Marinade for baking meat in the oven
Ingredients:
- lemon juice - 35 ml;
- olive oil - 15 ml;
- garlic teeth - 2 pieces;
- oregano - 1 tbsp. a spoon;
- thyme, paprika - 1 teaspoon.
Preparation
Rub garlic in a paste with a pinch of salt. Dissolve the pasta with olive oil and add dried oregano, thyme and paprika. Pour in the citrus juice and load the pieces of meat into the marinade.
Marinade for grilled meats
Grilling can be called one of the most universal methods of cooking, as it suits him
Ingredients:
- cane sugar - 1 tbsp. a spoon;
- mustard - 2 tbsp. spoons;
- paprika, thyme - 1 tbsp. a spoon;
- olive oil - 45 ml.
Preparation
Prepare a mixture of dried spices and dilute it with olive oil. Distribute the resulting mixture over a piece of meat and leave it to marinate until day.