Hot Smoked Guinea Fowl
Guinea fowl has a more robust flavor than chicken and is excellent for smoking. An aromatic dry rub enhances the gamey taste of the guinea fowl further. Slow smoking at medium temperature keeps the meat juicy and tender.
Ingredients(for 1 kg)
Instructions
Applying the Rub
10 minutesMix all rub ingredients thoroughly. Coat the guinea fowl on all sides, including under the breast skin, generously with the rub. Store covered overnight in the refrigerator.
Preparation
30 minutesRemove the guinea fowl from the refrigerator 30 minutes before smoking and allow to come to room temperature. Preheat the smoker to 120-130 °C.
Smoking
3-4 hoursPlace the guinea fowl breast-side up on the grate with a water pan below. Add beech and cherry wood chips and smoke until the core temperature at the thickest part of the thigh reaches 80-82 °C. Rest for 15 minutes afterwards.
Pro Tip
Guinea fowl tends to dry out – placing a half pan of water in the smoker provides sufficient humidity throughout the entire cooking process.
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