Alpine Dried Ibex Meat
Paper-thin slices of ibex, seasoned according to traditional alpine methods and gently dried at low temperature. The result is an intensely aromatic dried meat with a robust game flavor and long shelf life. Particularly suitable as provisions for mountain hikes or as a refined snack for a cold cuts platter.
Ingredients(for 1 kg)
Instructions
Preparation and Marinating
12 hoursRemove fat and tendons from the ibex meat and slice 3-4 mm thin across the grain. Mix all ingredients into a marinade, place meat strips in it and refrigerate at 4 °C for 12 hours.
Drying and Smoking
24-36 hoursDrain and pat dry the meat strips. Place on dehydrator racks and dry at 60-70 °C. After 8 hours, optionally cold-smoke with alder and Swiss pine wood for 2-3 hours. Continue drying until desired consistency.
Quality Control
5 minutesStrips should bend without breaking and must have reached a core temperature of at least 68 °C. Check for whitish deposits (salt crystals – normal) or unusual odors.
Pro Tip
For best results, slice the meat when slightly frozen (approx. -3 °C) to achieve uniform slices of 3-4 mm thickness. Pay attention to the grain direction when slicing: cutting across the grain yields more tender meat.
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