Brine for ducks?

[BeginnerKay]

I just smoked my first duck on Thanksgiving using the apple/orange brine above. I was freaked out about all of the cure posts, so I added it to the brine, but not sure that I really needed it. My smoker was above 250 the entire time. I want to make this again for Christmas, as it was a hit - but wondering if I really need to add the cure.

 

[daveomak]

I just smoked my first duck on Thanksgiving using the apple/orange brine above. I was freaked out about all of the cure posts, so I added it to the brine, but not sure that I really needed it. My smoker was above 250 the entire time. I want to make this again for Christmas, as it was a hit - but wondering if I really need to add the cure.

If the smoker temp was above 225 all the time, no, you do not need to add the cure..
However, I use it even when it's not necessary because I like the flavor it imparts to some meats... I like the pink color too... I use it on my fish when I'm smoking or canning fish... The FDA even has a recommendation for adding cure #1 to some vegetables when canning... You usually only get botulism once...

 

[indaswamp]

I have had Cured Smoked Duck, good stuff. You can't go wrong either way...JJ

MMM! Talk about GREAT Hash!!!