When to salt and how much to marinate the meat so that the kebab is juicy: chef's tricks

Spoiling a kebab is not a tricky business. It is enough to make one of the many mistakes and the meat will turn out to be dry and tough. The main reasons for spoiled kebabs and mood are premature addition of salt to the marinade and its aging for longer than the required time. How to salt and how much to keep the meat in the marinade - read on.

How to salt a kebab

In no case should the meat be salted right away, when it is just being marinated! Salt dehydrates meat and draws moisture (juice) out of it. If you add salt to the marinade right away, then the result will be a kebab dry, and, accordingly, tough.

You need to salt the meat just before it goes to the grill. This is done 3-5 minutes before frying, when the kebab is already strung on skewers. It is ideal to salt the meat directly during cooking. This will reduce dripping grease flashing.

Important!

Only ordinary table salt should be used for barbecue! Various "Extras" and iodized salts will spoil the meat!

You should not prepare a marinade based on foods that contain salt. For example, in mayonnaise or mayonnaise sauces. They contain not only salt, which will dry the kebab, but also vinegar. And as you know, vinegar has a negative effect on meat.

How and how much to pickle

You can choose the ingredients for the marinade whatever your heart desires - even kefir with onions, even mineral water with lemon. The main thing is to follow two important rules.

1. It is necessary to marinate the meat at a temperature of 2-4 degrees Celsius (ideally in the refrigerator). This is to minimize the growth of bacteria that will degrade flavor and texture.
2. Keep the meat in the marinade for no more than 12 hours. This is the optimal time and it is also associated with the negative effect of bacteria, the reproduction and waste products of which will definitely spoil the taste of the dish.

When you salt meat for barbecue and what is the effect? Write in the comments.

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