Smoked Guinea Fowl with Herb Butter
Juicy guinea fowl is refined with aromatic herb butter under the skin and hot smoked in fruit wood smoke.
Ingredients(for 1 kg)
Instructions
Preparation
8 StundenWash guinea fowl, pat dry and brine in the seasoned brine for 8 hours in the refrigerator. Then pat thoroughly dry.
Herb Butter
10 MinutenMix soft butter with chopped herbs, pressed garlic, salt and pepper and stir vigorously with a spoon.
Rubbing
30 MinutenPush herb butter under the breast and thigh skin, thinly coat the outside as well and let the guinea fowl come to room temperature for 30 minutes.
Smoking
3 StundenPreheat smoker with beech and apple wood to 120°C. Place guinea fowl breast side up on the rack and hot smoke at 120-140°C.
Resting and Serving
10 MinutenRemove guinea fowl from the smoker at a core temperature of 78°C, loosely cover with aluminum foil and let rest for 10 minutes.
Pro Tip
Push the herb butter generously under the breast skin and also into the cavities of the thighs to prevent the lean meat from drying out.
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