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 breastsEdited by atomicsmoke - 11/29/14 at 11:45am