To make the barbecue tasty, it is important to correctly prepare the marinade for it, not to go too far with salt and spices. It is quite difficult to determine how much salt to put in a barbecue, especially if the dish is being prepared for the first time.
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You will need
- - meat;
- - salt;
- - spices;
- - the basis for the marinade (kefir, wine, mineral water, vinegar or other).
Instruction manual
1
So, in order to understand how much salt you need to put in meat for barbecue, you must first figure out what the marinade will be. If, for example, there is mayonnaise in the marinade, then you need to add less salt, because mayonnaise, as you know, already contains a certain amount of salt.
You should not ignore the tastes of people for whom kebabs are prepared, because some like very salty food, others a little salted. Therefore, when cooking kebabs, it is best to use an average amount of salt - a teaspoon per kilogram of meat. That is, if two kilograms of meat is pickled, then you need to add two teaspoons of salt (naturally, better than large stone).
2
This calculation is given for barbecue in marinade of kefir, wine and mineral water. If, when pickling meat, soy sauce or mayonnaise is taken, then the amount of salt is best checked according to the taste of the marinade, that is, first prepare the marinade, putting all the spices and salt in it, try the composition to taste (it should be slightly more salty than your usual food), then pour them meat.
3
It is important to consider that pork is fatty meat, and its pickling can adversely affect the finished dish (it will be rather dry). Therefore, if you cook kebabs infrequently, and spoiling the dish for you is like a disaster, then remember - it is better not to salt the pork than to salt it. The maximum amount of salt per kilogram of meat should not exceed a teaspoon with a "slide", if the product is pickled in mayonnaise or soy sauce - a teaspoon. You can always add a product half an hour before frying it on fire / charcoal.