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Showing results for tags 'pasteruisation'.
A local restaurant has just asked me to smoke wild duck breasts for them and I picked up a batch of 50 from them on Friday. For those who have not smoked duck before I thought it would be a good idea to post up the method. This method can also be used for Chicken. The duck breasts as they arrived. Luckily they were all ready plucked and the breasts had been removed and trimmed. 6 litres of immersion brine was made. This contained salt at 5.5% w/w, sugar at 2.75% and Nitrite at 150 mg/Kg Water - 6 litres Salt - 316 g Sugar 165 g Cure#1 - 14.5 grams Because the brine is primarily there to kill the surface bacteria (and not to completely cure the meat) we no not need to take into account the weight of the meat when mixing the brine. The duck was left in the brine for 3 hours in the fridge After removing from the brine the duck was rinsed under cold running water. The duck was then smoked on wire racks at 70 C until the internal temperature reached 61 C (about 4 hours). It was noted when the internal temperature had reached 60 C and an additional 40 minutes of cooking time was added. To Pasteurise the meat at 60 C only requires 32 minutes, but the additional 50% duration gives a good safety margin. The duck as it was being unloaded from the smoker. The duck was then chilled to below 8 C within 30 minutes before packing A duck breast sliced for eating - moist, juicy and smoky