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duck bacon

mlrtime

Fire Starter
49
10
Joined Feb 10, 2012
anyone ever do any duck bacon I have some duck I want to make bacon with 2 nice breast with skin on.  Curing times?  and recipe recommendations , I planned on using a dry rub cure recipe, one with maple sugar.  I would like to roll them like pancetta, would I do this after curing or before.  Just some questions I would like to reach out to the groups collective knowledge, thanks in advance.  Pics follow the process.
 

mossymo

Master of the Pit
OTBS Member
SMF Premier Member
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1,394
Joined May 30, 2007
I have made goose bacon with success, but it is ground, mixed with pork and seasonings, formed, smoked and sliced; this is very tasty but sounds like your looking to make it a different method than I am familiar with.
 

mlrtime

Fire Starter
49
10
Joined Feb 10, 2012
wow I guess this is something new to this group, I will make sure I document the process.  I was just looking for some general proportions and curing times for small amounts.  I figured it would not take long to cure since it's so thin?
 

mlrtime

Fire Starter
49
10
Joined Feb 10, 2012
going in the smoker tonight. for breakfast tomorrow morning.  If I can get my smartphone to work pictures will follow.
 

backsmokin

Fire Starter
36
10
Joined Dec 14, 2011
That sounds interesting. I've made Duck Breast prosciutto before and it comes out awesome. Adding smoke is making my mouth water.
 

leah elisheva

Master of the Pit
3,029
214
Joined Sep 19, 2013
Hi there!

How fun on duck bacon!

I buy the uncured "Dartagnan" brand of duck bacon from time to time in the store (that uses celery powder and other natural things etc.) and love it! I look forward to your creations!!!

Cheers! - Leah
 

matuz

Newbie
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10
Joined Jul 5, 2011
Anyw word on how it went? Recipe of spices? Smoke temps and times?
 

mlrtime

Fire Starter
49
10
Joined Feb 10, 2012

well sorry for the late reply I just have not had the time to upload the pictures.  It came out great,

here is the finished product.  Was very tasty.  I started with 2 whole duck breasts about 1 pound each, I did one with strait mortons TQ and the other maple sugar and tq.  Cured for 6 days and cold smoked with pit master blend.  No heat for 8 hours it was about 34 degrees that night in the smoker.  Sliced and friend that morning and let some rest for a couple days very tasty next time I will do duck prosciutto. 

I also did a small pork belly  belly to in the back.  I didn't have another hanger so I came up with one 2 skewers and some string.
 

morbidclown

Newbie
3
10
Joined Jan 19, 2015
I saw an episode of Triple D where they had duck bacon on pizza. They showed the process for making the bacon but it was really fast so i missed some of it. Anyway, I want to make this at home. i'm curious which part of the duck is used for bacon. I have made pork bacon several times using pork belly. But. I'm assuming duck bacon is not made from duck belly?
 

ndkoze

Smoke Blower
111
15
Joined Apr 4, 2011
I made what I called Canadian Turkey Bacon with Turkey breast a while back and it turned out awesome! I basically used a slightly altered version of Pop's brine as I added some extra seasoning to it and used a poultry seasoning on the breasts before putting them in the smoker.

Here is a link to the thread where I documented it:

http://smokinitforums.com/index.php?topic=2461.0

I have also made Duck Jerky before with duck breast and that turned out really good too. For that I just used a store bought Jerky mix and used sliced duck breast.
 

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