- Feb 13, 2016
- 66
- 35
My relative somehow bought this deboned ostrich thigh. And I never smoked such thing before. So I decided to give it a try.
I marinated the thigh in ChefJJ's "shrimps fajitas marinade" overnight; and then smoked it at 250F.
After 2 hours, I pulled it out with IT at 150F. I was recommended to pull the meat out at 135-140F IT for the best result as ostrich is super lean. However, a few members in my family just "prefer" to have it "safer to eat" at a higher IT so I respected that.
Let the meat rest for a while, then sliced up:
Some mash potatoes, grilled garlic-oiled-mushroom and some supermarket sausages that I smoked along with the ostrich.
It was very tender, still juicy and I loved the smoke scent.
Please let me know if there is anything else I need to improve. Thank you!!!
I marinated the thigh in ChefJJ's "shrimps fajitas marinade" overnight; and then smoked it at 250F.
After 2 hours, I pulled it out with IT at 150F. I was recommended to pull the meat out at 135-140F IT for the best result as ostrich is super lean. However, a few members in my family just "prefer" to have it "safer to eat" at a higher IT so I respected that.
Let the meat rest for a while, then sliced up:
Some mash potatoes, grilled garlic-oiled-mushroom and some supermarket sausages that I smoked along with the ostrich.
It was very tender, still juicy and I loved the smoke scent.
Please let me know if there is anything else I need to improve. Thank you!!!