Smoked duck breasts

Discussion in 'Cooking Forum' started by marsh man dan, Oct 28, 2017.

  1. BirdJ

    BirdJ Elite Refuge Member

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    You use a fish brine?:scratch I use poultry brine or does it really make a difference?
     
  2. BirdJ

    BirdJ Elite Refuge Member

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    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.
     
  3. bang you'r dead

    bang you'r dead Canada Forum Mod. Eh! Moderator Flyway Manager

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    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.
     
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  4. marsh man dan

    marsh man dan Elite Refuge Member

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    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
     

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