Smoked Chicken Marinade

This classic brine recipe is the secret to perfectly moist and flavorful smoked meats. By using a simple test with an egg, you ensure the salt concentration is just right to penetrate the meat without making it overly salty. The addition of sugar balances the saltiness, helping to form a beautiful pellicle on the surface of the chicken or fish before smoking. This method works wonders for poultry, beef, pork, and even delicate shellfish. It creates a savory, tender result that is perfect for weekend BBQs, holiday gatherings, or any occasion where you want to elevate your grilled or smoked dishes. Simple ingredients yield professional results every time.

Cooking Method: Grilling, Smoking

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 2727.4

Dietary: Gluten-free

Description

This classic brine recipe is the secret to perfectly moist and flavorful smoked meats. By using a simple test with an egg, you ensure the salt concentration is just right to penetrate the meat without making it overly salty. The addition of sugar balances the saltiness, helping to form a beautiful pellicle on the surface of the chicken or fish before smoking. This method works wonders for poultry, beef, pork, and even delicate shellfish. It creates a savory, tender result that is perfect for weekend BBQs, holiday gatherings, or any occasion where you want to elevate your grilled or smoked dishes. Simple ingredients yield professional results every time.

Ingredients

Kosher salt
1 large Egg
Sugar
OR brown sugar
OR honey
10 pounds Meat -- poultry, fish or
Shellfish, up to 12

Directions

1
Pour 1 gallon of cold water into a nonmetallic kettle or large bucket.
2
Stir in 2 cups of kosher salt.
3
Place the whole egg in its shell into the salted water.
4
If the egg does not float, add additional salt 1 tablespoon at a time, stirring to dissolve, until the egg floats to the surface.
5
Remove the egg from the brine.
6
Add sugar (or brown sugar or honey) to the brine in an amount equal to the total weight of salt used.
7
Stir thoroughly until the sugar is completely dissolved.
8
Submerge the meat, poultry, fish, or shellfish in the brine solution.
9
Transfer the container to the refrigerator and brine for the time specified for your specific meat type.
10
Remove the meat or fish from the brine and reserve the leftover brine for future use.
11
Let the meat stand at room temperature until a translucent glaze (pellicle) forms on the surface, approximately 1 hour.
12
Smoke the meat according to your preferred smoking method and time.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2727.4kcal

% Daily Value *
Total Fat 137.6g212%
Saturated Fat 45.8g229%
Cholesterol 750.3mg251%
Sodium 103684.2mg4321%
Total Carbohydrate 172.3g58%
Dietary Fiber 5.7g23%
Sugars 115.5g
Protein 205.9g412%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: brine, smoked, chicken, poultry, marinade, bbq, grilling, salting, tender, flavorful, kosher, salt, sugar, egg, pellicle, meat, fish, shellfish, homemade, preservation

Read it online: https://www.chefs-mate.com/recipe/smoked-chicken-marinade-5/