Smoked Springbok
Springbok is South African game meat of exceptional tenderness and slightly nutty flavor, wonderfully enhanced by hot smoking. An aromatic pepper crust with African spices forms a crispy outer layer. The lean meat particularly benefits from a moderate smoking temperature.
Ingredients(for 1 kg)
Instructions
Preparation & Marinade
15 minutes + 8–12 hours chilling timeMix all spices and rub them thoroughly into the springbok meat. Wrap in cling film and rest in the refrigerator for 8–12 hours.
Tempering
1 hourRemove the meat from the refrigerator 1 hour before smoking and allow it to come to room temperature. Lightly pat the surface dry.
Smoking
6–9 hoursPreheat smoker to 115–125 °C and add marula and beech wood chips. Smoke the meat until a core temperature of 68–70 °C is reached. Maintain a constant temperature.
Resting
15–20 minutesRemove the meat from the smoker, loosely cover with foil, and allow to rest for 15–20 minutes before slicing.
Pro Tip
Springbok should never be cooked above 72 °C core temperature – the delicate meat will otherwise lose its characteristic juiciness and become dry.
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