Скачать или смотреть Smoked Camel Tenderloin... Never Thought I’d Cook This!

I’ve cooked a lot of meat in my day—but I never tried thought I’d smoke camel. But my butcher gave me a camel tenderloin and I kept it in my freezer for a while because I don’t know anything about cooking camel! And honestly, I was afraid it would have a weird taste… but I finally tried it and it turned out way better than I expected.

#camelmeat #smokedcamel #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
Camel Tenderloin from The Butcher Shoppe Pensacola FL https://bit.ly/TheButcherShoppeFL
Malcom's Gyro Hero Seasoning https://bit.ly/GrandeGringo
Al Frugoni Chimi Churri Seasoning https://bit.ly/ChimichurriAl
5" Flexible Curved Boning Knife https://bit.ly/H2QKnife5
Thermoworks DOT https://alnk.to/gVNcOck
BBQ Gloves https://bit.ly/H2Q_BBQGloves
Disposable BBQ Boards https://bit.ly/BBQBoards
12" Brisket Knife https://bit.ly/H2QKnife12inch

Smoked Camel Tenderloin Recipe

Ingredients:
Whole camel tenderloin, trimmed
3 Tablespoons Kosher salt
2 Tablespoons Malcom's Gyro Hero Seasoning
2 Tablespoons Al Frugoni's Chimichurri seasoning

Instructions:
1. Start by trimming any silver skin or sinew from the camel tenderloin. This ensures a more tender bite and better seasoning penetration.
2. Generously season the tenderloin all over with kosher salt. Let it rest at room temperature for 30 minutes to 1 hour. This helps to enhance flavor and improve texture.
3. Preheat a pellet smoker to 275°F
4. After the dry brine, apply an even layer of Malcom's Gyro Hero seasoning followed by a coat of Chimichurri seasoning.
5. Place the seasoned tenderloin directly on the smoker. Cook until the internal temperature reaches 125-130°F for medium-rare.
6. Remove the tenderloin from the pit and let it rest for at least 15 minutes before slicing.
7. Slice against the grain and serve it up

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