Tips For Seasoning And Marinating - Klarstein Flintstone Bedienungsanleitung

EN
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Suggested inner Cook Temperatures
• Pork: 70-75 °C
• Chicken: 75-82 °C
• Bef and Lamb: 63-75 °C
Only open the smoker occasionally to check the progress. Keeping temperatures
consistent allows a desirable outcome. Over-abundance of smoke can lead to less
desirable flavor. Make sure airflow remains constant. Often it is only necessary to have
smoke for the first few hours of a cook session and just allow the heat to finish the
process.

TIPS FOR SEASONING AND MARINATING

Here's where you have even more control! lt is not necessary to use any of these
techniques to achieve an excellent product, but you may want to try some for fun.
We've discussed different wood chip varieties, but you can also add flavor these
ways:
Marinades
Marinating meats is a long-time option to infusing flavor. A salty, flavorful
brine can help moisturize and tenderize the meat prior to smoking. Recipes for
marinades are abundant. You'll find suggested times for letting the meat soak,
oftentimes overnight, or sometimes just an hour or so. Feel free to try a few.
Injection Marinades
This is a more recent approach to the world of marinades. Use injector tools per
manufacturer instructions. You can prepare meat for the smoker in just a few
minutes using injectors. Your flavors will penetrate deep into the meat. Spread
uniformly to achieve the best results. Rub excess liquids that leak from the
injection areas over the outside of the meat.