Dick Bee Posted February 5, 2019 Share Posted February 5, 2019 I followed a recipe for cold smoked duck breast a coup!e of weeks ago, which called for 3hrs brining. Basically we had very expensive and salty bacon for dinner. Mrs B didn't finish hers. We cou!d'nt even give it to the dog with that much salt! I'm going to cold smoke a couple more today with no brining at all, intending to cook it straight away. Does that sound reasonable? 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 5, 2019 Share Posted February 5, 2019 I Know @Wade is doing some Duck Breast trials at the moment. Quote Link to comment Share on other sites More sharing options...
Dick Bee Posted February 5, 2019 Author Share Posted February 5, 2019 1 hour ago, Smokin Monkey said: I Know @Wade is doing some Duck Breast trials at the moment. That's interesting. If mine's not too good today I'll play around with brines and brining and smoking times myself. I've got mine in at the moment, I'm going for three hours with hickory dust in the ProQ maze. Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted February 5, 2019 Share Posted February 5, 2019 Link to Wades thread on Duck 1 Quote Link to comment Share on other sites More sharing options...
Dick Bee Posted February 5, 2019 Author Share Posted February 5, 2019 Thanks Smokin Monkey. Wade's brine mix was 6litres water and 316 grams of salt, (plus sugar and nitrite). The recipe I followed called for 1.5 litres water and 400gms salt! Little wonder the result was salty then! Wade's of course was hot smoked, and I'm cold smoking mine with the intention of pan frying it. I'll try it later, too late to brine now. For the future though I'll try Wade's brine for sure. Quote Link to comment Share on other sites More sharing options...
Dick Bee Posted February 5, 2019 Author Share Posted February 5, 2019 Update! The duck breasts got four hours due to unforseen circumstances. I seared them in the pan, then 15 mins in oven at 200c. Though I say so myself, delicious! 4 Quote Link to comment Share on other sites More sharing options...
Raptor72 Posted March 1, 2019 Share Posted March 1, 2019 How about smoking with cherry wood ? Quote Link to comment Share on other sites More sharing options...
Dick Bee Posted March 11, 2019 Author Share Posted March 11, 2019 Sorry to take so long to reply, we've been away! I don't have cherry, but I'll get some and try it. I'm always glad to get recommendations from more experienced folk. Quote Link to comment Share on other sites More sharing options...
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