Smoked Raccoon

Smoked raccoon is a traditional American dish, particularly associated with the Southern United States and Appalachian cuisine, where the meat is typically slow-smoked over wood to enhance its rich, gamey flavor. The dish usually features the meat of the raccoon, often marinated or brined before smoking, and is sometimes served with sides like cornbread, greens, or potatoes. It has historical roots in rural and frontier cooking, where utilizing local game was common.

🍽️ Nutrition at a glance

Smoked raccoon is high in protein and moderate in fat, with minimal carbohydrates, making it a nutrient-dense option. It provides essential nutrients like iron, zinc, and B vitamins, and a typical serving (about 150 grams of cooked meat) contains roughly 250-300 calories.

Nutrition breakdown

Calories	210 kcal
Protein	28 g
Carbs	0 g
Fat	10 g
Fiber	0 g
Sugar	0 g
Sodium	450 mg
Iron	2.5 mg
Zinc	4.2 mg
Vitamin B12	1.8 mcg
Niacin (B3)	6.5 mg
Phosphorus	180 mg
Selenium	22 mcg
Potassium	280 mg
Vitamin B6	0.4 mg

Per 3 oz (85 g) cooked meat · estimated, varies by recipe

💡 What's interesting

Culturally, smoked raccoon reflects a tradition of foraging and self-sufficiency in American wilderness cuisine, often prepared during hunting seasons or community gatherings. Nutritionally, it's unique for being a lean, wild game source of protein with a distinct smoky flavor that sets it apart from more common meats like beef or pork.