Smoked duck ham

Discussion in 'General Discussion' started by thehenno, Jul 17, 2015.

  1. thehenno

    thehenno Newbie

    I am an Aussie in a very small country town. I use a UDS and usually smoke brined chickens using a Jeff Phillips brine. I won't post his link here as I am not aware of your rules as yet and if the site is a friend or foe of yours. It calls for Zatarains liquid shrimp and crab boild and what I have gone through to get that down under is a story in itself!

    My next mission is a recipe from my favorite book 'charcuterie' by Ruhlman & Polcyn. It is their smoked duck ham on P82 of their hard cover. Anyhoo, if you don't have this book it uses 6 whole duck breasts brined in salt,sugar,madeira,maple syrup,pink salt,thyme,bay leaves,juniper berries and sage.

    How do you guys think whole ducks, which i have ready to go, would substitute for the breasts?

    It is the first time I have used pink salt and I am wondering whether this may pool or be condensed in the joints in the wings etc.?

    Nice forum guys and gals. You Americans are serious foodies.

    Cheers from Aus

  2. thegreatmc

    thegreatmc Meat Mopper

  3. smokesontuesday

    smokesontuesday Smoking Fanatic

    Jeff's the founder of this forum. If it's one of the publicly available recipes I'm sure it is fine.

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