Cured and smoked duck breast

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Meat Mopper
Original poster
Jul 29, 2011
St. Petersburg, FL
3 mallard duck breasts wet cured in brine for 48 hours.

2 liters water
1tsp whole black pepper
1tsp whole allspice
5 pcs of clove
2 whole garlics
4-5 bayleafes

Bring to boil. Simmer for 15-20 min. Cool overnight in fridge.
Using equilibrium method calculate salt/pink salt and sugar.
Let the pelicle to form.
Clean and chop 4 garlic cloves. Using mortar grind it with some black pepper. Apply garlic pepper mix all over pieces.
Smokeat 180f till internal 140f.


I'd say it looks delicious also!
And I haven't forgotten about your backfat, waiting for the butcher.

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"Allegedly on vegetarian diet."

Nice colour. Do you eat the fat cap? I cold smoke them then air dry.-love the fatty skin on them.
Hell the prosciutto looks the best to me. I order duck prosciutto from a website called dartagnan and it's delicious. Is that wine cheese?
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