Tips For Seasoning And Marinating - Klarstein 10033439 Handbuch

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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.
Meat Rubs
Meat rubs are a careful combination of spices, and sometimes salts and sweeteners,
that are meant to be applied dry to the outside of meat prior to cooking. Many rubs are
closely-guarded secrets by master chefs. The good news is that there are many readily
available at stores and specialty shops. Sometimes it is helpful to apply a layer of
vegetable oil to the meat to allow the rubs to adhere better. Follow product guidelines,
but remember that the wood smoke is also doing much of the flavoring work, so don't
overdo the rub.
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