Chamois Meat Alpine Herbs Smoked
Tender smoked chamois meat with an aromatic alpine herb crust that enhances the wild flavor of the high mountains.
Ingredients(for 1 kg)
Instructions
Preparation
20 MinutenRinse chamois meat cold, pat dry and remove sinews. Mix all spices and rub the meat generously with them.
Curing Time
12 StundenLeave the seasoned meat vacuum-sealed or in a closed container in the refrigerator for 12 hours so the flavors can infuse.
Drying
2 StundenRemove meat from the refrigerator, rinse briefly, pat dry and let it air dry at room temperature for 2 hours to form a pellicle.
Smoking
6-8 StundenHeat the smoker to 90-110°C and add stone pine and beech wood chips. Place the meat inside and smoke until an internal temperature of 68°C is reached.
Resting
15 MinutenWrap the finished meat in aluminum foil and let it rest for at least 15 minutes before slicing so the juices redistribute.
Pro Tip
Chamois meat is very lean, so rub the meat lightly with olive oil before smoking to prevent it from drying out.
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