Как замариновать шашлык из свинины

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Как замариновать шашлык из свининыКак замариновать шашлык из свинины быстро? Или как замариновать свинину для шашлыка? Такие вопросы становятся актуальными особенно с приближением мая месяца, ведь большинство людей в майские праздники любят отдыхать именно на природе. Кое-кто вообще не представляет себе шашлыка без многочасовой, так называемой, уксусной ванны, а некоторые люди даже с горячностью смело утверждают, что “очень кислая свинина – это и есть тухлое мясо” и признают лишь некоторые приправы и естественно  соль. В принципе, здесь все верно. И в то же время и не верно.

Классический шашлык – это,несомненно, свинина, порезанная небольшими кусочками по 40-50 грамм и лучок, нашинкованный аккуратными кольцами, уложенные в эмалированную посуду несколькими слоями и сдобренные черным (или же красным) перцем, уксусом, конечно же, солью и лимонным соком. Этот способ  вовсе не требует много времени –  и мясо будет абсолютно готово к приготовлению уже примерно  через 3 или же 4 часа.

Кавказский способ маринования свинины уксуса не признает вообще, а лук требует осторожно давить и выжимать весь сок из него прямо на слой мяса. Впрочем, вместо уксуса  вполне даже и допускается лимон. В качестве приправы также используется ломаный лавровый лист, также красный перец и иногда даже  давленый чеснок. Заменителями уксуса  всегда признаются ординарное сухое вино (или же просто винный уксус), также пиво, кефир и даже немного странная смесь вина и водки. Иногда при  процессе маринования к мясу добавляют даже сырую свеклу, нарезанную аккуратными ломтиками. Получается такой необычный цвет и к тому же, конечно же, весьма интересный привкус.

Общее у всех этих выше перечисленных способов одно: после того как абсолютно все ингредиенты хорошенько уложены в самую подходящую посуду и полностью залиты маринадом, сверху, на крышку, ставится, так называемый, гнет (это какая-нибудь гиря или груз, в общем, тяжелый предмет…).

Также необходимо отметить, что мучительную процедуру выбора необычного рецепта можно облегчить, приготовив свинину, скажем, по-разному. Т. е. часть – замариновав, скажем, в уксусе,  а часть – в лимонном соке, или же в кефире и вине. Процесс дегустации запросто может превратится в самое увлекательное шоу. Главное здесь – это чтобы все продукты были качественными и, естественно, самыми свежими. А уже облегчить вашу задачу смогут следующие весьма даже интересные рецепты:

Простой маринад
Необходимо аккуратно залить мясо квасом, можно сывороткой и кефиром или же просто снятым молочком  приблизительно на 10-12 часов. Если же свинина принадлежит не молодому животному, то она заливается этими же заливками примерно на 1-2 дня или же можно залить такое мясо очень холодной водой пополам с квасом, при этом с добавлением меда и лучка по вкусу. Замаринованное мясо обязательно должно находиться непосредственно в прохладном месте.

Необычный маринад  для свинины
На  приблизительно 1 кг мяса необходимо:

0,5 л простой  воды,0,5 л  уксуса,  примерно 10 г  поваренной соли, 5 г сахара,  любимые специи, черный перец, конечно же, лавровый лист и гвоздика и также ягоды можжевельника (в общем, все по вкусу).

Для начала, необходимо проварить в воде все выбранные специи примерно 8-10 минут, и добавить соль, сахар, также уксус, дать им закипеть, затем аккуратно процедить и медленно охладить.

Горячий маринад для свинины
Простая вода, примерно 2 л, также 2 ч. л поваренной соли, 2 лавровых листа, 2 или 3 гвоздики, 1/2 мускатного ореха,  можно взять и 3 корня петрушки, 2-3  небольших луковицы, 2-3  средней моркови, 5-6 долек чесночка, 1/2 стакана столового или же виноградного уксуса.

Соль необходимо растворить в кипящей воде, добавить туда пряности, также и кружочки корня петрушки и все это проварить приблизительно 3-5 мин. Затем нужно добавить нарезанный кольцами лучок,  также нашинкованную соломкой морковь, чесночок,  затем влить уксус, прогреть все до кипения, потом слегка охладить, залить мясо приготовленным горячим маринадом. Посуду с мясом обязательно надо накрыть крышкой и хорошенько укутать, чтобы сохранить аромат чудесного маринада.

Видео-рецепт маринования свинины для шашлыка!

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