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Discussion in 'Cooking Forum' started by marsh man dan, Oct 28, 2017.
You use a fish brine? I use poultry brine or does it really make a difference?
I have been told that smoke won't hold up good if the meat is wet when smoked. My whole geese, turkey breasts and salmon that I do when done brining set out until they get a tacky feeling (not wet) touch too them before going into the smoker.
You take the meat out of the brine, rinse it, then allow to air dry. The film that forms is called a pellicle. The pellicle is required to absorb the smoke. With the ducks, I use a mild smoke, like apple or a fruit wood chip. I only smoke for the first hour or so. Low and slow.
I pulled at 145 medium would be my guess tasted real good. Instead of bacon grease I used used olive oil and sprinkled Cajun shake over therm
The easiest smoked duck breast recipe I know. Take about 20 breasts and marinate them in Yashida's Gourmet sauce for about 3 to 4 days. I add some of the pink curing powder as well for food safety. Then into the refrigerator. I agitate the bag about 2x a day. Once the breasts firm up some, they go onto the smoker rack to drain off. About an hour. Heat up the smoker to 180 and in they go. I add wood chips every 30 minutes for 3 fillups. I pull them when they reach an internal temp of 156-157 and then into a baggie and into the refrigerator. When you want to serve some, slice it like Chinese pork and seeds. Best with a sweet hot mustard. People call it candy.
You should not have to add pink curing agent during the process if you marinate in the fridge and then smoke and eat.