Smoked Caribou
Caribou is a lean, aromatic wild game from North American regions that is excellent for hot smoking. The combination of juniper berries and rosemary enhances the intense game flavor. A light curing brine ensures juiciness and optimal preservation.
Ingredients(for 1 kg)
Instructions
Preparation
30 minutes + 12–24 hours curing timeDissolve all dry ingredients in the water. Place the caribou meat in the brine, cover, and cure in the refrigerator for 12–24 hours.
Drying
2 hoursRemove the meat from the brine, rinse under cold water, and pat thoroughly dry. Place on a rack at room temperature for 2 hours until a sticky surface (pellicle) forms.
Smoking
10–14 hoursPreheat the smoker to 110–120 °C. Add alder and juniper wood chips. Smoke the meat at constant temperature until a core temperature of 70–72 °C is reached. Baste with clarified butter every 2 hours.
Resting
20–30 minutesRemove the meat from the smoker, loosely wrap in aluminum foil, and allow to rest for 20–30 minutes so the juices redistribute.
Pro Tip
Caribou has very little intramuscular fat – regularly basting with clarified butter during smoking prevents it from drying out.
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