Smoked Marmot Mountain Specialty
A rare alpine delicacy: marmot pieces are cured in an aromatic herb brine and then cold-smoked with mountain wood. The dark, robust meat gains special depth through smoking and develops a nutty, smoky aroma. This preparation is a homage to old mountain farming traditions.
Ingredients(for 1 kg)
Instructions
Preparing Brine and Curing
7 daysBring brine made from water, curing salt, and spices to a boil, then let cool. Place marmot pieces in the brine, weigh down, and cure at 4-6 °C for 7 days. Check daily.
Soaking and Drying
24-36 hoursRemove meat pieces from the brine, soak in fresh cold water for 12-24 hours. Then dry thoroughly and hang in a cool, airy place for 8-12 hours to form a pellicle.
Cold Smoking
3-5 daysSmoke at 18-22 °C with beech and mountain pine cones. Smoke 6-8 hours per day with rest periods in between. Do not exceed smoking temperature to prevent fat from rendering out.
Maturing or Cooking
3-7 days or 2 hoursFor immediate consumption: cook to a core temperature of 74 °C. For maturing: hang for 3-7 days at 12-15 °C and 70% humidity.
Pro Tip
Thoroughly gut the marmot before processing and completely remove the scent glands (especially at the armpits and groin), as these can cause an unpleasant flavor if left in.
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