Need help

[foamheart]

Aint no 6.00 ducks here. I have phos thou

You've used Amephos before, it will add a little twang but it would sure hold those juices.

 

[pc farmer]

I just got the meat. Skinless but bone in.

 

[pc farmer]

You've used Amephos before, it will add a little twang but it would sure hold those juices.

3%?? In the brine or injected?

 

[foamheart]

3%?? In the brine or injected?

Brine, I would lighten it up a little, I still think about that twang factor.

 

[pc farmer]

These things are snall. Got them in the brine last night. Smoking tonight for lunch tomorrow.

 

[foamheart]

Soooo..... what did you end up doing and how'd it work out?

 

[pc farmer]

Soooo..... what did you end up doing and how'd it work out?

Brined and wrapped in bacon. Looks and smells awesome. Will post the cook tomorrow when we eat it so I have cut pics.

 

[pc farmer]

Teaser pic.

 

[Scott Eisenbraun]

That looks like something from a fine dining restaurant. Yum.

 

[Bearcarver]

That Looks Fantastic, Adam!!
I used to eat a lot of Rabbit, Pheasant, Wild Ducks, Grouse, Doves, Woodcocks, and Squirrels, when my Dad & I used to hunt small game.
All my Mother did was break-em-down, flour them & fry them, and they were mostly Dry. Tasty but Dry.

Yours have to be Awesome!!

Bear

 

[chopsaw]

looks good .

 

[pc farmer]

Thanks everyone. I forgot to take more pics. The taste was great. Between the brine and the bacon. The breasts were a bit dry but not terriable.

 

[buzzy]

Looks real good. Curious what IT u took them to. Go a few to do myself

 

[pc farmer]

Looks real good. Curious what IT u took them to. Go a few to do myself

I took them to 165.

 

[foamheart]

Did you use the Amepho? If so could you tell a difference in taste and moisture retained?