Smoked Ostrich Fillet

Name: Geräuchertes Straußenfilet
Total time: 6 h
Ingredients: 30 g Nitritpökelsalz (0,5% NaNO2); 4 g Schwarzer Pfeffer, grob gemahlen; 3 g Wacholderbeeren, zerstoßen; 2 g Knoblauchpulver; 5 g Brauner Zucker; 1 Stk. Lorbeerblatt; 100 ml Wasser

BrineGameHot SmokingMedium6-8 hrs68-72 °C100-120 °CBeech + Cherry

Ostrich fillet is a lean, protein-rich game meat with a delicate flavor that stays especially juicy when hot-smoked. A curing brine with juniper berries and garlic gives the meat a savory depth. Beech wood with a hint of cherry provides a mild, fruity smoke note.

Ingredients(for 1 kg)

Curing salt (0.5% NaNO2)30 g

Black pepper, coarsely ground4 g

Juniper berries, crushed3 g

Garlic powder2 g

Brown sugar5 g

Bay leaf1 Stk.

Water100 ml

Instructions

Curing

12-24 hours

Mix all ingredients into a brine, fully submerge the ostrich fillet and cure in the refrigerator at 4 °C. Turn the meat every 6 hours.

Drying

2 hours

Remove the fillet from the brine, rinse with cold water, pat thoroughly dry, and place on a rack at room temperature until the surface is slightly tacky (pellicle forms).

Smoking

3-4 hours

Preheat the smoker to 100-120 °C. Add beech and cherry wood chips. Place the fillet on the grate and smoke until a core temperature of 68-72 °C is reached.

Resting

15 minutes

Wrap the finished fillet in aluminum foil and rest for 15 minutes so the juices redistribute evenly. Then slice thinly and serve.

Pro Tip

Ostrich fillet has very little fat – never exceed 74 °C core temperature, otherwise the meat will become dry and tough.

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