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Discussion in 'Cooking Forum' started by Localduck, Dec 3, 2005.
I have a couple I want to put on the electric smoker. I need some ideas.
Well..first you gotta brine them for a day in the fridge. 1/2 cup salt and 1/2 to 1 1/2 cup sugars(brown, white, molasses, cane syrup,etc) to a gallon of water(can double etc) ..Then add what you like taste wise. garlic,onion, fruit juice(some OJ instead of water), herbs, hot sauce, booze, spices(cloves go well with the OJ).. Experiment.Its fun.
not sure how others feel, but I prefer uniodinized salt for brining and smoking
Thanks. How would Italian dressing work as a marinade?
italian dressing should work fine as a basic marinade. i use it 75 percent of the time. i also add some extra seasonings to the dressing (tony chacheres, black pepper, steak seasoning, lemon pepper, etc. whatever is handy). basic italian dressing is bland, so you need to add a little more to give it some ooomph.
Stupid question probably but do you smoke the ducks picked and whole? I smoke a lot of fish and would assume smoking breasts only would really dry them. If you guys know a way to smoke breasts only with no skin please let me know as I sure would like to.
I made do with what I had. Soaked in salt water ~5 hrs, marinated in Italian dressing overnite, injected a little teriyaki, smoked ~ 6hrs, added wet oak chips to the smoker. It was pretty good! Not much left. The skin and the legs are the best parts. Thanks for the help.
Bull, I use pickling salt.