duck bacon

Discussion in 'Bacon' started by mlrtime, Dec 15, 2013.

  1. mlrtime

    mlrtime Fire Starter

    anyone ever do any duck bacon I have some duck I want to make bacon with 2 nice breast with skin on.  Curing times?  and recipe recommendations , I planned on using a dry rub cure recipe, one with maple sugar.  I would like to roll them like pancetta, would I do this after curing or before.  Just some questions I would like to reach out to the groups collective knowledge, thanks in advance.  Pics follow the process.
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I have made goose bacon with success, but it is ground, mixed with pork and seasonings, formed, smoked and sliced; this is very tasty but sounds like your looking to make it a different method than I am familiar with.
     
  3. mlrtime

    mlrtime Fire Starter

    wow I guess this is something new to this group, I will make sure I document the process.  I was just looking for some general proportions and curing times for small amounts.  I figured it would not take long to cure since it's so thin?
     
  4. mlrtime

    mlrtime Fire Starter

    going in the smoker tonight. for breakfast tomorrow morning.  If I can get my smartphone to work pictures will follow.
     
  5. backsmokin

    backsmokin Fire Starter

    That sounds interesting. I've made Duck Breast prosciutto before and it comes out awesome. Adding smoke is making my mouth water.
     
  6. Hi there!

    How fun on duck bacon!

    I buy the uncured "Dartagnan" brand of duck bacon from time to time in the store (that uses celery powder and other natural things etc.) and love it! I look forward to your creations!!!

    Cheers! - Leah
     
  7. matuz

    matuz Newbie

    Anyw word on how it went? Recipe of spices? Smoke temps and times?
     
  8. mlrtime

    mlrtime Fire Starter


    well sorry for the late reply I just have not had the time to upload the pictures.  It came out great,

    here is the finished product.  Was very tasty.  I started with 2 whole duck breasts about 1 pound each, I did one with strait mortons TQ and the other maple sugar and tq.  Cured for 6 days and cold smoked with pit master blend.  No heat for 8 hours it was about 34 degrees that night in the smoker.  Sliced and friend that morning and let some rest for a couple days very tasty next time I will do duck prosciutto. 

    I also did a small pork belly  belly to in the back.  I didn't have another hanger so I came up with one 2 skewers and some string.
     
  9. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Tasty looking bacon!
     
  10. mlrtime

    mlrtime Fire Starter

    thanks it was so good.
     
  11. morbidclown

    morbidclown Newbie

    I saw an episode of Triple D where they had duck bacon on pizza. They showed the process for making the bacon but it was really fast so i missed some of it. Anyway, I want to make this at home. i'm curious which part of the duck is used for bacon. I have made pork bacon several times using pork belly. But. I'm assuming duck bacon is not made from duck belly?
     
  12. ndkoze

    ndkoze Smoke Blower

    I made what I called Canadian Turkey Bacon with Turkey breast a while back and it turned out awesome! I basically used a slightly altered version of Pop's brine as I added some extra seasoning to it and used a poultry seasoning on the breasts before putting them in the smoker.

    Here is a link to the thread where I documented it:

    http://smokinitforums.com/index.php?topic=2461.0

    I have also made Duck Jerky before with duck breast and that turned out really good too. For that I just used a store bought Jerky mix and used sliced duck breast.
     
    Nate-73 likes this.

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