Smoked Jerk Goat

Name: Ziegenfleisch Jerk Geräuchert
Total time: 6 h
Ingredients: 20 g Gemahlener Piment; 10 g Getrockneter Thymian; 15 g Brauner Zucker; 5 g Scotch Bonnet Pulver; 8 g Knoblauchpulver; 18 g Grobes Meersalz; 8 g Schwarzer Pfeffer, grob gemahlen

SmokingOtherHot SmokingMedium6-8 hrs88-93 °C120-135 °CAllspice wood + Hickory

Jamaican jerk spice meets tender smoked goat meat. The combination of Scotch Bonnet, allspice, and thyme gives the meat an intense flavor. Slow smoking makes the meat buttery soft and aromatic.

Ingredients(for 1 kg)

Ground Allspice20 g

Dried Thyme10 g

Brown Sugar15 g

Scotch Bonnet Powder5 g

Garlic Powder8 g

Coarse Sea Salt18 g

Black Pepper, coarsely ground8 g

Instructions

Preparation

15 minutes + 12 hours marinating time

Mix all spices and rub the goat meat generously. Wrap in cling film and marinate overnight in the refrigerator.

Smoking

6-8 hours

Preheat smoker to 120-135 °C. Place meat indirectly and smoke with allspice wood and hickory until a core temperature of 88-93 °C is reached.

Resting

20-30 minutes

Wrap the meat in butcher paper and let it rest for 20-30 minutes so the juices distribute evenly.

Pro Tip

Use real allspice wood for smoking – it is the heart of authentic Jamaican jerk flavor.

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