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Cold smoking season 2014-2015: duck breast pastrama

post #1 of 19
Thread Starter 
No spelling mistake in the thread title: this is pastrama , not pastrami.Duck was, arguably, the meat of choice (along with goose and less common sheep) for the Moldovan and Bessarabian Jews before the immigration waves in the 2nd half of the 19th century. Settling in New York and Montreal provided access to affordable good quality beef. The rest is history (of pastrami).

Back to my meats. Got three ducks. Plan to cure the breasts with some aromatics then cold smoke for many hours.

Here are the breasts

Edited by atomicsmoke - 11/29/14 at 11:45am
post #2 of 19

I'm in! Never tried it, however, Duck is on my bucket list!

post #3 of 19
Thread Starter 
I cured the meat for the first 24h wrapped in plastic film with rosemary, thyme, cracked pepper and juniper berries. Pressed them a little.

After 24h I measured weight losses between 8.5-10%.

For the next 24hours I buried them in salt. First layer on the meat still aromatics


post #4 of 19
Thread Starter 
After 48h (salt time) weight loss between 11.5-14.5%. Meat is darker , firmer.

Rinsed well and hung for a quick 24h drying.



Edited by atomicsmoke - 12/1/14 at 7:07pm
post #5 of 19

Keeping a close eye for updates :drool: duck is one of my favorite meats when done properly

post #6 of 19
Thread Starter 
In the smoker
post #7 of 19
Thread Starter 
After 15 hours of smoke (5x3) and hanging the rest of the time (4 days) they lost between 20-22% (from the original weight). The skin is showing some colour.I just started them on another smoke.
post #8 of 19
Thread Starter 
About 30h of smoke, weight loss between 24-26.5%.
post #9 of 19

Holy crap! That is beautiful! I've been wanting to try this, but never got around to it. Thanks for the history lesson as well. I love that stuff. You rock!!!

post #10 of 19
Thread Starter 
After 35h of smoke


They got a nice tan. The area where I hang them between smoke sessions smells like a smokehouse. They are done (smoking). Will hang until enough weight loss is achieved.
post #11 of 19
Thread Starter 
Weight loss between 25-29%.

A short break in the fridge (wrapped) then a few more days hanging. Should be ready in time for Santa - I am sure he's sick of milk and cookies.
post #12 of 19

You have way too much. It's a good thing I'm just down the Q from you. I can be there in about 45 mins to help you get rid of the excess. 

post #13 of 19

Great looking duck Atomic

 

I have tried something similar a couple of years ago but without smoking so long. You have just spurred me into giving it another try Thumbs Up

post #14 of 19
Thread Starter 
I enjoyed the process as well, not just the end product. Very interesting transformation of odours from raw meat, then very subdued cured meat, then strong smoke (fresh off the smoker), then the smoke odour mellowed down, then the familiar almost complete cured meat with hints of smoke.
post #15 of 19

Looks awesome but that is some dedication for a smoke, 2 weeks :77:

post #16 of 19
Thread Starter 
And sliced...
post #17 of 19

Now that does look good Thumbs Up

post #18 of 19

Are you liking it yet?

post #19 of 19
Thread Starter 
Quote:
Originally Posted by AK1 View Post

Are you liking it yet?
Yep, as expected subtle smoke flavour ,not too salty , cured meat taste takes the center stage.
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