Recent content by harlemtwp

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  1. Smoked Moulard Duck Margret Breast

    Smoked Moulard Duck Margret Breast

  2. harlemtwp

    Smoked Moulard Duck Margret Breast

    This is a simple smoked duck recipe based on the "Hot-Smoked Duck Ham" recipe in Rhuhlman & Polcyn. I haven't found many recipes for smoked duck breast but I would love to hear ideas for improvement from others who have experience smoking Duck Margret. 2lbs Moulard Duck Margret Breast -...
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  7. harlemtwp

    Maple-cured bacon from Ruhlman & Polcyn

    Right, the nitrite issue was noted. Here was my past post on the issue: http://www.smokingmeatforums.com/t/174792/bacon-cure-salt-conc-which-usda-rec-and-whats-with-ruhlmans-rec#post_1285275 Susieqz, I'm lucky to live within 15 min of a fancy-pants butcher shop. At $6/lb for belly it was hard...
  8. Maple-cured bacon from Ruhlman & Polcyn

    Maple-cured bacon from Ruhlman & Polcyn

  9. harlemtwp

    Maple-cured bacon from Ruhlman & Polcyn

    My first batch of bacon met all my flavor expectations, but the best part was the response I got from friends and family who ate it...it was like I invented bacon. The recipe used really simple ingredients, was easy to follow, and didn't make anyone feel ill so I though I'd share. This recipe is...
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  15. harlemtwp

    Wood stove coals to help the gas smoker

    The SMF has been great reading, but I could not find any discussion on adding hot coals from a wood stove to get chips in a gas smoker going when they go out. I'm trying to "warm" smoke a 4.5 lb slab of bacon at 140ish. At 20F outside my propane smoker (camp chef 18") holds 140-150F at the...
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