Dried Cold-Smoked Chamois

Name: Gämse getrocknet – kalt geräuchert
Total time: 28 d
Ingredients: 26 g Nitritpökelsalz (0,4–0,5 % NaNO2); 3 g Rohrzucker; 4 g Schwarzer Pfeffer, grob gemahlen; 3 g Wacholderbeeren, gemahlen; 3 g Bergkräutermischung (Thymian, Rosmarin, Oregano); 1.5 g Knoblauchpulver

Curing MixGameCold SmokingHard28-42 days12-16 °CBeech + Stone Pine

Dried chamois meat is a traditional Alpine specialty with an intense and slightly gamey aroma. The very lean chamois meat is excellent for making dried meat that is served sliced paper-thin. A light cold smoking session with Swiss pine and beech gives this product its distinctive character.

Ingredients(for 1 kg)

Curing salt (0.4–0.5% NaNO2)26 g

Raw cane sugar3 g

Black pepper, coarsely ground4 g

Juniper berries, ground3 g

Alpine herb mix (thyme, rosemary, oregano)3 g

Garlic powder1.5 g

Instructions

Dry Curing

8-10 days

Combine all spices and curing salt into a cure mix. Rub the carefully trimmed chamois meat evenly all over, vacuum-seal and cure at 4 °C in the fridge. Turn daily.

Rinsing and Equalizing

2-3 days

Soak meat in cold water for 1–2 hours, pat dry, tie and allow to equalize for 2 days at 14 °C and 78% humidity.

Cold Smoking

2 x 6 hours

Cold smoke the meat in 2 sessions of 6 hours each at max. 16 °C using beech and Swiss pine. Allow 12 hours ventilation break between sessions.

Air Drying and Aging

4-6 weeks

Hang the meat to age at 10–14 °C and 68–74% humidity. The target is a weight loss of 40–45%. Ensure good air circulation and check regularly for mold.

Pro Tip

Chamois meat is extremely lean – for even drying, do not leave the pieces too thick (max. 6 cm) and ensure sufficient air circulation in the aging room.

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