Copts meat products in Aerogrill - video recipes at home

Roast potatoes Aerogrill: cooking method

Aerogrill - one of the modern achievements

technology. He became one of the most convenient analogues of classical electric or microwave. Aerogrill consists of a glass vessel, a heating element, a fan and control panel. The food therein is cooked by circulating heated air flows.

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smoking process Aerogrill reminds baking as fat and oil in the dishes are added. Aroma smoke dishes give filings that are poured on the bottom of the unit. Buy such chips can be in the shops. They are usually sold in packaging with special markings. Those who do not wish to use sawdust, you can try to cook smoked meat with the help of special tools - liquid smoke. Such a composition is applied to the meat before cooking. However, it should be noted that the use of liquid smoke comprises treating a liquid product, comprising a plurality of flavorings, preservatives and dyes, so one can not say what type of smoking more harmful.

If you choose to smoke the meat in Aerogrill, you should stock up with forceps to get the finished dish, as well as bars or skewers.

Smoked meat Aerogrill

For smoking, you can use the meat, cut both large and small pieces. However, before you put it in aerogrill should be well marinated product.

Marinade for meat Aerogrill


50 g ketchup or tomato paste

1 tbsp. spoon of vinegar

black pepper and salt to taste

1 clove of garlic, passed through the press

How to prepare a marinade for meat in Aerogrill:

  1. Mix all ingredients thoroughly Spread meat obtained mixture, add all in an enamel or glass container and place in the refrigerator. Marinate meats should be not less than 12 hours.
  2. When the meat is well promarinuetsya, the main dishes aerogrill to put sawdust and put on top of the pallet, which will drain the juice and fat from meat. On a pallet should be set grille with pieces laid out on it, and then close the lid aerogrill. The temperature for smoking should be medium. The first cooking step lasts about an hour. After one hour, the meat should be turned to the other side and smoke for another hour.

Smoked bacon in Aerogrill

  1. Salo before smoking should be thoroughly rinsed, then give water to drain. On fat should make too deep cuts, not to damage the skin, then rub with salt and pepper, and incisions to insert garlic pieces. If desired, the fat powder spices, spice mixes intended for salting.
  2. Now you need to put the fat under pressure. If fat allocates enough juice, you can add a little salt in boiled cold water and pour the brine into the cup with lard. Under the yoke of fat must stand for at least a day. After this time, you need to get it, brush with liquid smoke and leave for another hour.
  3. Grid aerogrill necessary to grease with vegetable oil and place on it the fat rind down. Bloating lard need for 10-15 minutes at an average lattice at medium speed, smoking temperature should be 235 ° C, after which it is necessary to expose a temperature of 150 ° C and cooking fat another 20 minutes.

In the same way you can smoke tongue, ribs, chicken and other products.