How to salt the meat for barbecue: is it necessary and when is it better, how much salt is needed for kg of meat?

Salt meat for barbecue you need to correctly. Read more in the article.

No matter how it may seem that salting meat during cooking is just a trifle, this is not at all. Many, especially, beginner housewives think that it is enough to sprinkle the product with a pinch of salt and, as a result, it will turn out very tasty. Do not flatter yourself, meat is a very moody product, and it is very easy to spoil it.

Read on our website another article on the topic: "10 best and original recipes for barbecue marinades". You will find the best recipes for wine, beer, lemon, onion, tomato and honey marinade for barbecue with a description.

If the meat is not sung, and do not soak correctly with the marinade, for example, in preparation for barbecue, the meat may be tasteless. If there are more salts than necessary - it can be dry and tough, or completely crossed. To prevent this from happening, it is worth considering the nuances of making different types of meat - the amount of salt and time. Read more more.

Do I need to salt meat for barbecue?

• If the barbecue is prepared without a marinade, then pork meat and beef It is better not to salt in advance. From adding salt, this product emits juice and therefore barbecue can turn out to be rigid. Such a dish is better to salt at the end of cooking.
• Chicken's meat and indians On the contrary, you should rub with salt and spices before cooking. Chicken meat contains enough fat, and it will remain juicy, and in turkey meat, salt softens fibers.
• Lamb meat Salt is already before cooking. But it is better to pickle it, for example, in wine, and salt before stringing on skewer.

But in order for the barbecue to be tasty, juicy and soft, and enough salted, it should still be marked in advance. In addition, meat impregnated with a special composition will prepare faster. The marinade already includes salt. Such a composition may be different, but preparing it is quite simple. Most often, these are salt, pepper and seasonings to taste, as well as lemon juice and onions. But you can try to prepare a mixture with sauces, including salty.

Here are links to articles in which you will find how to make delicious marinads for different types of meat:

• Kurita barbar marinade recipe: TOP-5 of the most delicious marinads with detailed ingredients and step-by-step preparation.
• Lamb marinade: with the addition of kiwi, adjiki, kefir. How to marin and make a lamb barbecue so that it is soft?
• Pork barbecue: the best recipes for marinade and preparation in a bank, in the oven, in a pan, a slow cooker, an air -grill, and a mangale.

So, as you understand, You need to salt the meat. The following is described in more detail when, at what stage of preparation, it is better to do this. Read further.

When is it better to salt meat for pork barbecue, beef, chicken, turkey?

• Pork or beef It should be salted in advance, with pickling.
• Pork It is better to pickle about two hours before cooking. For marinade, you can use salt, pepper and vinegar.
• The longest is pickled beef - about 2-3 hours, since this is the hardest and most difficult to prepare meat.
• Chicken's meat It is also better to salt with pickling, for 2-2.5 hours Before cooking barbecue. You can use a mixture for the marinade of salt, onions, vinegar, pepper and bay leaf. The product is cut, rubbed with a mixture and left for a couple of hours in a cool place.
• TURNING meat Marine 30 minutes. It can simply be rubbed with salt and lemon juice.

It is worth knowing: It is important not to overexpose any meat in the marinade, otherwise it will be tough and dry.

Video: When to salt the meat?

How to salt the meat for barbecue: how much salt is needed per kilogram of meat?

To properly salt meat for barbecue, you also need to know how much salt is needed for a certain amount of product. In the table below, the amount of salt is designed for meat pork, beef, chicken and turkey.This amount will be enough not to overcome the product.

Table of calculating the amount of salt per kg of meat:

Do not salt the meat too much, as it already contains its salts. If the meat is lean, it is better to put a little salt. If the barbecue is prepared over an open fire, the product should be salt to a minimum. It will be enough teaspoon of salt per kilogram of meat.

• This amount of salt is suitable for pickling meat in different unsalted marinades, including without liquid with fresh onion, pepper and spices.
• If you pickle meat in sauces that already contain salt (for example, mayonnaise, soy sauce), it is better not to salt the meat or do it to a minimum or to your taste.
• It will be good if after such pickling, you will begin to fry barbecue already after 1-2 hours.
• Thanks to this, the meat will turn out juicy and tasty, and not dry and hard.

All these recommendations will help you properly and delicious to salt meat of any kind and prepare a delicious barbecue. But do not forget that in the preparation of barbecue it is worth considering other rules for preparing this dish.

In another article on our website you will find recipes for barbecue, meat on skewers. You will learn how to deliciously cook pork, chicken, turkey, beef, minced meat, red fish, shrimp on skewers. We will also tell you how beautiful it is to serve barbecue on skewers to the festive table.

Prepare a barbecue not only in the summer, but also in winter, if you have the opportunity to go out into nature. With such a dish, even the New Year is fine. Enjoy your meal!

Video: The secret of the perfect barbecue from the Armenian cook Sergey Martirosyan

Video: how to delibe and just marry the meat for barbecue?

Video: How to salt barbecue correctly?

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• What can be prepared in nature: the best recipes
• Is it possible and how to freeze pickled meat?
• What to do if Schashlyk was overlapping: tips
• Losyatina: best dishes, recipes for cooking
• The best recipes for dishes with soy sauce from pork meat, chicken