- Oct 28, 2010
- 10
- 10
It's been a while since I've posted but I wanted to share my duck stick smoke. I started with about 4lb of wild duck breasts which I ground. Then I added about 3lbs of 80/20 beef. After weighing the combined meats I added seasonings and tender quick. I used a combination of spices from Nepa's and bearcarver's recipes. Then they were stuffed into 21mm collagen casings and into the fridge for 24hrs. Here's they are after the fridge:
And into the smoker. 3.5 hrs at 135-140 with smoke and then 4 hrs at 175 until IT of 155.
Out of the smoker to cool than into the fridge.
Then cut up and sealed. Money shot:
One problem sort of I had was the the casings didn't bond to the meat real well. I ended up peeling off the casings from all the sticks. I actually liked them this way. Any ideas?
And into the smoker. 3.5 hrs at 135-140 with smoke and then 4 hrs at 175 until IT of 155.
Out of the smoker to cool than into the fridge.
Then cut up and sealed. Money shot:
One problem sort of I had was the the casings didn't bond to the meat real well. I ended up peeling off the casings from all the sticks. I actually liked them this way. Any ideas?
