Guinea Fowl Thyme Spice Blend
Guinea fowl, known for its robust and slightly game-like flavor, is enhanced with a Mediterranean thyme spice blend and hot smoked. The spicy crust protects the lean meat from drying out and creates a complex flavor profile. Cherry wood complements the meat flavor with a pleasant, fruity-sweet smoke note.
Ingredients(for 1 kg)
Instructions
Preparation
20 minutes + 4 hours resting timeMix all spices thoroughly. Pat guinea fowl dry inside and out. Rub spice blend generously over the entire surface and inside the cavity. Let rest covered in the refrigerator.
Smoker Preparation
45 minutesPreheat smoker with cherry and oak wood to 115-130 °C. Remove guinea fowl from refrigerator 45 minutes before smoking. Insert core thermometer into the thickest part of the leg.
Smoking
2.5-3 hoursPlace guinea fowl breast side up on the rack. Spritz with apple juice every 45 minutes. Smoke until an even core temperature of 74-77 °C is reached in the thickest part of the breast and leg.
Resting and Carving
15 minutesRemove guinea fowl from rack and let rest loosely covered for 15 minutes. Then separate legs and breast and serve.
Pro Tip
Guinea fowl has less fat than chicken and tends to dry out more quickly. A spray bottle with apple juice for occasional spritzing keeps the surface moist. Covering the breast with bacon slices can also help.
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