Tuzluk is a piquant brine for processing meat, poultry or fish

What does this unusual mixture mean? Tuzluk is a strong solution of ordinary common salt, used for pickling various raw materials of animal origin. The most important purpose of a saturated piquant liquid is the pickling of freshly caught fish. And how to use in the home tuskul? This tool is widely used for processing meat and fat, including before smoking. In addition, in the kitchens of some peoples, sauces that are served to meat and fish have the same name. A simple recipe for one of them is given below in this article.

How is brine cooked at home? Recipe for marinating lard

A strong brine solution can be obtained in a rather unusual way. Put a pot of water on the stove, then roll a large potato into the bowl. After boiling lower the heat and begin to pour salt. With slow cooking, the potatoes will float approximately in the middle of the liquid. Put salt again and again until our "workpiece" begins to rise to the surface. As soon as it "jumps out", throw it away. Then stop adding salt to the solution. Boil the brine for a few more minutes, pouring in the end of cooking various spices. After full cooling, you can pour a flavored solution prepared lard. Is not it an unusual brine? This preparation guarantees obtaining a very strong marinade for canning fat in a hot time, when there is no cool room for its storage. Although you can use it at any other time of the year.

How to cook brine for processing meat before smoking?

Do you want a very original and tasty dish? Then cook the brine in an unusual way, using a variety of flavorings and spices. In 4 liters of raw water, mixed with 2 liters of apple juice, pour 400 grams of table salt. Put the mixture on the fire and begin to warm up. In the almost boiling liquid pour:

• For 6 pcs. Large laurel sheets and peeled and chopped garlic cloves;
• 4 sprigs of fresh dry thyme, fragrant rosemary and sage;
• 1 full art. L. Fragrant mixture of peppers, sugar and cinnamon;
• 2 large lemons, 2 medium oranges and 2 regular bulbs (all cut into slices together with skin).

After boiling, cook the fragrant brine for 5-7 minutes. Depending on the method of smoking, the products can both be prepared for a short time in a spicy liquid, and can be poured cold in a marinade.

In some national cuisines, brine is a piquant mixture in the form of a sauce. The recipe for cooking one of them

Caucasian brine is prepared with the obligatory use of a large amount of crumpled garlic and spicy spices. Rasstolkite it with two full tablespoons of salt, taking about 15-20 teeth (2 heads). Pour a mixture of 0.5 liters of Adygei ayran or a mixture of kefir and sour cream, and let it sit in the refrigerator for 1-1.5 hours. Additional seasonings are added at will, but obligatory among them are cayenne and black fragrant peppers. This sauce is perfectly combined with boiled beef and chicken.