there s no camel section!!

Discussion in 'Wild Game' started by moikel, Nov 17, 2011.

  1. [​IMG]from  Texas. This thread is going to get interesting I think.

    My question is, what size smoker are you using?? 

    I've seen 'Whole Hog' smokers, but a 'Camel Smoker'?? (Actually I smoked Winston).


  2. moikel

    moikel Master of the Pit OTBS Member

    Its hard to get a line on it until I  see what cut I  can get. Theres not a lot of camel recipes here.[​IMG]  I assume historically without refrigeration it was grilled over open fires by nomadic people or maybe roasted in the villages. People must have eaten it,too much protein to waste.I know they were milked I figure its just farming.You need 1 bull 20 cows thats a herd,young males got eaten. The bastorma that is now made with air dried beef was originally made with camel,its a sort of salt cure thing.Pasturma in Greek  then pastrami in Yiddish.

    I have a MES 30,a weber kettle & a big ole woodfired oven I built myself that can do a 50pound pig.2trays of potatoes at once. But a whole Camel!!

    I have obviously sparked some interest lots of members are waiting to see just exactly what I turn out. The wife not so much[​IMG],I am not a butcher but I  do have a grasp of what cut is what & good knives. I figure the journey is 50% of the fun. I also like the idea that people are attempting to use it rather than helicopter shoot it & leaving it to feed crows & dingos. Its giving income to remote Aboriginal settlements & thats a good thing. The camels are a pest,they bust water pipes ,drive camp dogs crazy & the big bulls are ornery .
  3. teeznuts

    teeznuts Master of the Pit

    I bet camel ribs would make serious "dino bones"! Camel bacon?????
  4. moikel

    moikel Master of the Pit OTBS Member

    I will wait & see what cuts I  can get.I made some stuff with Asian water buffalo a while back,using topside. Im going to go with a different cut here rump,strip loin &/or chuck,brisket,blade. The camels are all caught live,handled ,fed ,calmed down then processed. The camel catchers spot from the air in helicopters or light planes have portable yards,tame camels as enticers a whole bunch of cleverly adapted stuff.Hell of a way to make a living.

    The original stock were the heavy set draught camels,racing camels are a different lighter style. Who knew.Suppose its just like horses.

    Any way hang in there viewers & I will post photos of the meat as soon as I  buy it.
  5. roller

    roller Smoking Guru SMF Premier Member

    Seems to me that it would be like eating a horse...But hey I`m game  ....bring it on...
  6. moikel

    moikel Master of the Pit OTBS Member

    I figure that way back cattle were pulling ploughs & carts,same deal water buffalo I did water buffalo.Camel was exactly as you called it a pack animal. But they were eaten, people had to survive. I just figured there was a culinary tradition to be explored. Its cut like beef so I was going to follow that path & do [​IMG]  Hell I  dont know for sure but a chuckie a brisket a sirloin just to see what can be done. I  think I  just have to be careful with what cut I try,bearing in mind what muscles do what.
  7. moikel

    moikel Master of the Pit OTBS Member

    Im going to stop yacking & start smoking as soon as I can get this camel meat.But if it helps people understand where Im coming from in my country [​IMG]  the following animals have been introduced from overseas  then let loose to make a mess of our environment then declared feral then shot as pests & left to rot as food for crows, vultures,dingos & flies. 1)Asiatic water buffalo 2) camel 3)rabbit 4) fox 5) donkey6) horse7)goat8)razorback pig 9)deer.You can add the Indian mynah,starling,carp & the cane toad into the non edible category.

    Camels are a traditional food source in their original countries Im just going to work with that idea. I cant solve anything eating a couple of meals at a time particularly when the wife is only just on board,but I  figure I should at least see what I can do.
  8. Wow, Camel. This is going to be cool.

    I would think the texture or toughness of the meat would be somewhat like Horse meat.

    I know that if you ground horse meat to hamburger it makes a much better

    tasting burger then regular ground beef.

    This should be good.

    Happy Smokin, 

  9. arnie

    arnie Smoking Fanatic

    I'll have to do some digging, but I know I have a recipe for stuffed camel

  10. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cheffie Daughter Casey had Horse in Italy and always talks about it being the BEST Meat she has ever eaten!...So this Camel sounds awesome...JJ

  11. moikel

    moikel Master of the Pit OTBS Member

     20 tears ago I was in a restaurant in Italy with wife 1 ,horselover.On menu was horse tartar ,full deal raw egg,condiments  & a misto alla brac ,mixed grill over charcoal,lamb cutlet,horse steak, pork sausage." OK I know what Im having" You guessed it not unless you eat it on your own.It was only 2 weeks into a 7 week vacation with France,Spain,Portugal so I  let it slide. Still havent got to eat it. Theres a moral in there somewhere.[​IMG]
  12. moikel

    moikel Master of the Pit OTBS Member

    OK just got off the phone from camel guy,all his customers are waiting for the next shipment to get here from Alice Springs. He only gets in small camels about 150kg dressed,already cut & boxed so no camel baby backs or Dino bones "unless you would like to order a whole camel". You know for a moment there I  was thinking about it[​IMG].Pops could coach me through the cutting process. I think some of our ethnic friends do whole camels for things like weddings..Any way hes the man & the only distributor here,so we just got to wait. The young ones are very tender according to him,big stuff" are like dinosaurs 800 kg only good for sausages & burgers"

    Anyway its a bit weather dependent,if its been raining the camels spread out & are harder to find,catch ,transport. Price goes up as well. So hang in there & I will post photos as soon as I can get it.
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    [​IMG]    I'm in for the show.
  14. moikel

    moikel Master of the Pit OTBS Member

    Website is 6927 if you could run your expert eye over the way they cut it that would be much appreciated..Im not seeing a lot of fat which is a bit of a issue. I find a lot of these wild meats to be a bit dry & chewy  with a really small margin for error on cooking times. Kangaroo the best example,you have seconds on the grill or you are screwed. I like the look of the strip loin,chuck eye roll,chuck tender, & brisket.What do you think?

    Most of the fat is in the hump,I can wrap it in caul fat the old school way after I rub it with my chermoula mix,then put it MES for a couple of hours at say 80 degrees celcius. If Im getting the camel = of veal I can serve it pink but Im in uncharted territory here.[​IMG]I know you are just looking at a photo but at the moment so am I [​IMG]
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

      It is a good meat for salami the romanian call it sibiu
  16. smokin vegas

    smokin vegas Smoking Fanatic

    This could create a whole cuisine frenzy/fad[​IMG].
  17. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Ok I am hooked.  Will be watching this one.
  18. When I lived in Montana I tasted; Dear, Elk, Moose, Antelope, & Buffalo.  All of the meats were very lean, (little or no fat), but with an addition of some pork or beef fat, the meat came out all right. 

    Now with saying that, I have to add that that was after running the meat through a grinding process, and adding the fat into the mix.

    As a whole cut of meat I'm not sure how you can add the fat needed to balance out the lean.  I had  Buffalo steak, (VERY GOOD) and  was told that the grilling time was shorter, and the temp (heat) hotter.(?)   Knowing what I have learned now, (ON THIS FORUM), that sounds right "if the heat is high the cooking time is shorter". 

    IMHO, the Camel shouldn't be too much different in prep/cooking than any other meat.

    Just remember the temp. zones 40* to 140* and cook/grill/smoke accordingly.   IMHO,  Camel shouldn't be too much different in prep/cooking than any other meat.

    The taste will be different, but the taste of Deer or Elk that has fed on corn or good straw, is different than an animal that has fed on nothing but grass and other natural foods.  IMHO

  19. moikel

    moikel Master of the Pit OTBS Member

    I blazes away on this thread assuming that I  could just go & pick up what I  needed. The suppliers website was all delivery to all suburbs blah blah blah.

    Now I/WE got to wait for next shipment from Alice Springs.
  20. moikel

    moikel Master of the Pit OTBS Member

    Decided to show you some kangaroo while we are all waiting for the camel express to hit town. You can buy it at the supermarket nowadays.When I was young it was pet food! Particularly if you lived way out west on the farm & had a string of working dogs.Our all Australian working dogs,kelpies & blue cattles & English border collies are indispensable on the farm & worth a lot of $$. You would jump in the truck at sundown knockover a big buck,section him up & that was dog food for a few days + dry stuff. Saved you a lot of $$.

    Anyway at 2% fa[​IMG]t ,no cholesterol,& the fact that there are millions of the bloody things we are now encouraged to eat them.All field shot strictly controlled. For me there are 2 cuts only backstrap/eye fillet/tender loin all depends on whose labelling & rump,the rest of it not worth the trouble. People do make soup out of the tails never been that hungry. Its rump on the left ,fillet on right.I normally get it from my butcher this is from supermarket & cut wrong as far as Im concerned. So Im going to cut it into cubes marinate it in red wine,juniper berries,gbp,garlic,EVO & worcestershire sauce,then put it on steel skewers & do it hot & fast on the Weber over redgum charcoal.

Share This Page