I have a good friend that has asked me to make him some sausage with some wild duck breast meat….I have been thinking about this for a while now…. But since I have never worked with duck I’m coming to y'all for some help. Here is what I have so far.......
2lbs of duck breast
2lbs of pork
Kosher Salt
Cracked Black Pepper
Cure # 1
Course grind the pork and duck together, add the Kosher Salt, Cracked Black Pepper and Cure #1. Stuff it into natural hog casings, then cold smoke for 3-4 hours.
Some of my concerns:
Are there any seasonings that will compliment the duck?
What wood would be the best to use for smoking?
And the old standby question, does this even sound good to do?
Thanks for reading my post and for any and all help…..ShoneyBoy
2lbs of duck breast
2lbs of pork
Kosher Salt
Cracked Black Pepper
Cure # 1
Course grind the pork and duck together, add the Kosher Salt, Cracked Black Pepper and Cure #1. Stuff it into natural hog casings, then cold smoke for 3-4 hours.
Some of my concerns:
Are there any seasonings that will compliment the duck?
What wood would be the best to use for smoking?
And the old standby question, does this even sound good to do?
Thanks for reading my post and for any and all help…..ShoneyBoy
