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Hark HK0528 Cooking Manual
Also see for HK0521: Owner's manual
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6Salt and sugar curing can be enhanced with the addition of pepper, herbs or honey for extraflavour.5.3 MarinadesMarinades are liquids or pastes comprising a mixture of spice or herbs, used to flavour andtenderise meat over generous periods of time.Marinades are used to increase the flavour of foods. However a common problem with them isthat they often contain far too much sugar for close-contact cooking such as on barbeques or infry pans. Marinades however, are perfect for smoking as the temperatures used in this cookingenvironment aren’t high enough to burn the sugars.Chris' Basic Marinade Recipe1 cup white wine1 cup grape seed oilJuice from one lemon3 crushed cloves of garlic3 or 4 stems of rosemary1 tsp of crushed pepperDirections:Combine all ingredients in a ceramic or glass dish.Add the meat and thoroughly cover it with the marinade before refrigerating overnight.5.4 Dry RubsDry rubs are generally comprised of a mixture of dry herb and spices combined with salt andsugar. These rubs help dry the food by extracting moisture from the meat. When used properly, dryrubs can function like a combination of brining and salt or sugar curing. Generally rubs are appliedon the outside of the meat the day before and allowed to refrigerate overnight.If smoking for long periods, it is advisable to apply the dry rub in small batches throughout thecooking process. Or as an alternative, add the dry rub towards the end of the smoking process inorder to ensure the spice flavours are at their peak.Note: wet rubs are essentially dry rubs combined with a wetting agent, such as olive oil, beer, wineor fruit juice.Chris' Basic Rub Recipe1 tblsp cumin powder1 tblsp smoked paprika1 tsp black pepper powderDirections:Rub the meat with a clove of garlic, cover with the rub mixture. Leave in a plastic bag or in a glassor ceramic bowl in the fridge overnight. |
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