After all the things I've cooked in my day, I never thought I’d smoke camel. But here we are!
Kevin down at The Butcher Shoppe shipped me a camel tenderloin and I kept it in my freezer for a while because I had no idea how to cook camel! But I finally tried it and it turned out way better than I expected.
For this smoked camel recipe, I used some herb seasoning and smoked it on my pellet grill until it was medium rare. The flavor reminded me of beef... and this camel tenderloin turned out very tender, juicy and had a great flavor.
Author:Malcom Reed
Ingredients
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Whole camel tenderloin, trimmed
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3 Tablespoons Kosher salt
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2 Tablespoons Malcom's Gyro Hero Seasoning
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2 Tablespoons Al Frugoni's Chimichurri seasoning
Directions
Start by trimming any silver skin or sinew from the camel tenderloin. This ensures a more tender bite and better seasoning penetration.
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.
Preheat a pellet smoker to 275°F.
After the dry brine, apply an even layer of Malcom's Gyro Hero seasoning followed by a coat of Chimichurri seasoning.
Place the seasoned tenderloin directly on the smoker. Cook until the internal temperature reaches 125-130°F for medium-rare.
Remove the tenderloin from the pit and let it rest for at least 15 minutes before slicing.
Slice against the grain and serve it up.
Australia has the largest wild population of Camels in the world.
They were originally used for freight transport then were released as trucks replaced them. The population grew from there.
Long story short, they are classed as a feral pest and get culled as they get to nuisance levels.
Their meat is prized by many who have tried it.
I have managed to get the odd camel and wondered if the meat would take a bit of smoke, it’s lean so no low and slow. I’m inspired now to try it in my pellet smoker.
I like camel steaks especially the T bones.
I think camel burgers can’t be beaten. I mix beef fat with it normally but want to try with camel fat as soon as I get another one.
I think you should try burgers and see what you think about them. I only season the outside with salt and pepper and everyone that tries them prefers them to normal burgers.
For those wondering about the flavour, beef is a close description including the texture but it is a lighter flavour and different enough to be able to tell it is camel. Young ones are like veal, the meat is lighter coloured and flavoured.
Obviously older ones have a darker meat and stronger camel flavour. Like many game meats, overcooking results in some of the toughest material known to man.
Thanks for the inspiration, Anthony
Malcom,
Wow! I have spent 2 different tours over seas in the middle east. I do not think that I have ever ate any camel while I was over there. (Atleast as far as I know). We used to make several joke about camel burger or camel steaks because of of some of the food that was served to us. I really enjoyed watching this video. Would have loved to have been there to try your cooking. Really enjoy watching your videos. They have helped me a lot in my smoking endeavors. Next time you are adventurous, give me a shout. I would love to help out.
Bobby Barton
Malcom,
Wow! I have spent 2 different tours over seas in the middle east. I do not think that I have ever ate any camel while I was over there. (Atleast as far as I know). We used to make several joke about camel burger or camel steaks because of of some of the food that was served to us. I really enjoyed watching this video. Would have loved to have been there to try your cooking. Really enjoy watching your videos. They have helped me a lot in my smoking endeavors. Next time you are adventurous, give me a shout. I would love to help out.
Bobby Barton