Smoked Marinade

This robust Smoked Marinade is a game-changer for meats that need a serious flavor boost. Combining the richness of olive oil with the bright acidity of lemon and lime juice, it creates a tenderizing base that carries bold aromatics. Fresh garlic, earthy oregano, and thyme provide a classic Mediterranean backbone, while red wine adds depth and complexity. After blending, the mixture rests for 24 hours to allow the flavors to meld and intensify. It is perfect for injecting into hams, roasts, or poultry before smoking or roasting. The result is juicy, aromatic meat with a sophisticated, well-balanced taste profile that elevates everyday cooking into a gourmet experience.

Cooking Method: Smoking

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 1314.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This robust Smoked Marinade is a game-changer for meats that need a serious flavor boost. Combining the richness of olive oil with the bright acidity of lemon and lime juice, it creates a tenderizing base that carries bold aromatics. Fresh garlic, earthy oregano, and thyme provide a classic Mediterranean backbone, while red wine adds depth and complexity. After blending, the mixture rests for 24 hours to allow the flavors to meld and intensify. It is perfect for injecting into hams, roasts, or poultry before smoking or roasting. The result is juicy, aromatic meat with a sophisticated, well-balanced taste profile that elevates everyday cooking into a gourmet experience.

Ingredients

2 cups Olive oil
2 limes Juice of
6 cloves Garlic
4 teaspoons Oregano
1 teaspoon Thyme
1 cup Lemon juice
1 cup Red wine
4 teaspoons Salt
2 bay Leaves
1 teaspoon Fresh ground pepper
1 cup Water

Directions

1
Combine olive oil, lime juice, lemon juice, red wine, water, garlic, oregano, thyme, bay leaves, salt, and pepper in a food processor.
2
Blend the mixture until smooth and fully emulsified.
3
Transfer the marinade to an airtight container.
4
Refrigerate for 24 hours to allow the flavors to meld.
5
Strain the marinade to remove solid herbs and garlic pieces if injecting into meat.
6
Inject the strained marinade evenly into the meat using a meat injector.
7
Rub any remaining unstrained marinade or a dry rub onto the exterior of the meat.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1314.1kcal

% Daily Value *
Total Fat 124.5g192%
Saturated Fat 17.6g89%
Cholesterol 0.0mg0%
Sodium 19515.0mg814%
Total Carbohydrate 53.0g18%
Dietary Fiber 16.9g68%
Sugars 2.0g
Protein 5.3g11%

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

Note

Allow the marinade to rest for a full 24 hours in the refrigerator before use. This resting period is crucial for the flavors to penetrate the oil and water phases effectively, ensuring a more complex taste.

When injecting hams or roasts, aim for even distribution throughout the meat. For two average-sized hams, approximately 1.5 cups of marinade per ham is a good guideline.

If you prefer a smoother texture for rubbing on the outside rather than injecting, you can skip the straining step for the exterior coating, though removing large bay leaves is recommended for better mouthfeel.

This marinade pairs excellently with a "Souvlakia Rub" or similar Greek-inspired spice blend on the exterior of the meat for an authentic Mediterranean profile.

Store any unused marinade in the refrigerator for up to 5 days. If the oil separates, simply shake or whisk vigorously before using.

Keywords: marinade, smoked, garlic, herbs, olive oil, lemon, lime, red wine, oregano, thyme, injection, ham, roast, flavor, mediterranean, tenderizer, aromatic, spices, blending, resting

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