Smoked mallard

Discussion in 'Cooking Forum' started by Localduck, Dec 3, 2005.

  1. Localduck

    Localduck Elite Refuge Member

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    I have a couple I want to put on the electric smoker. I need some ideas.
     
  2. Coho

    Coho Moderator Emeritus Moderator

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    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.:grvn
     
  3. BullCook

    BullCook Elite Refuge Member

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    not sure how others feel, but I prefer uniodinized salt for brining and smoking
     
  4. Localduck

    Localduck Elite Refuge Member

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    Thanks. How would Italian dressing work as a marinade?
     
  5. PaulinKansas

    PaulinKansas Elite Refuge Member

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    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.
     
  6. Frog

    Frog Senior Refuge Member

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    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.

    Thank you!

    Frog
     
  7. Localduck

    Localduck Elite Refuge Member

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    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.
     
  8. duckthis

    duckthis Senior Refuge Member

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    Water Pan
     
  9. Coho

    Coho Moderator Emeritus Moderator

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    Bull, I use pickling salt.
     
  10. Frog

    Frog Senior Refuge Member

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    Thanks Duckthis!
     

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