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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