Marinade for smoking

International kitchen

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Description Products Steps

Listen to the recipe:

Smoking marinade is the main reason for the appetizing smell and unique taste. Recipes for marinades for smoking meat are divided into several types - dry and liquid. Dry marinades are usually rubbed into the meat and placed in the refrigerator for about a day, after which the meat is brought to readiness in the smokehouse.

1. Calories
   172,06 kcal
2. Protein
   7,16 gram
3. Fat
   8,71 gram
4. Carbohydrates
   21,33 gram
5. ~ Time
   10 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Sea salt

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   10 g
2. Cane sugar

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   10 g
3. Ground cinnamon

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   2 g
4. Dried thyme / thyme

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   2 g
5. A mixture of peppers

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   2 g
6. Bay leaf

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   3 pcs. = 3 g
7. Dijon mustard

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   50 g

Steps:

1. 
   Prepare a stand-up blender or chopper.
2. 
   Combine all dry ingredients in a blender and grind.
3. 
   Brush the meat with mustard on all sides and bread it in ground spices.

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