All-
My wife and I have been raising meat rabbits for a little over three years now, so we have access to plenty of nice rabbit meat. I got into smoking about a year and a half ago and Rabbit was one of the first things I tried, and well every time its just OK usually the meat is pretty dried out nice smoke flavor but dry meat. My preferred method for cooking Rabbit is either braised in a dutch oven at low temps or Sous Vide at about 140 for 6+ hours then a quick sear after it comes out. Its always really juicy and tender.
I want to try and get some smokiness in there just to mix it up so I was thinking about curing one and then cold smoking over night for about 12hrs with an AMNPS in my lang, and then doing it sous vide on it the next day.
As long as I cure it properly am ok here?
Any thoughts?
Thanks,
RZ-
My wife and I have been raising meat rabbits for a little over three years now, so we have access to plenty of nice rabbit meat. I got into smoking about a year and a half ago and Rabbit was one of the first things I tried, and well every time its just OK usually the meat is pretty dried out nice smoke flavor but dry meat. My preferred method for cooking Rabbit is either braised in a dutch oven at low temps or Sous Vide at about 140 for 6+ hours then a quick sear after it comes out. Its always really juicy and tender.
I want to try and get some smokiness in there just to mix it up so I was thinking about curing one and then cold smoking over night for about 12hrs with an AMNPS in my lang, and then doing it sous vide on it the next day.
As long as I cure it properly am ok here?
Any thoughts?
Thanks,
RZ-