duck sandwich meats

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WLLady
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Location: Rural near West Lorne and Glencoe
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duck sandwich meats

Post by WLLady » Sat Nov 21, 2020 6:21 pm

Montreal smoked duck
approx 8-10 pounds duck breast
cure for 3-5 days in the fridge in sealed bags turning twice a day
then wash 2 hours in cold water changing the water every 30 minutes to desalt the meat
let drain and cover in rub and let sit in the fridge overnight.
smoke 2 hours at 225F with maple and finish without smoke at 225F until meat thermometer reads 165-170F

cure: 4 oz cracked peppercorns
4 oz cracked coriander seed
2 oz white sugar
1/2 cup kosher or pickling salt
1.5 tbsp whole cloves (i ground mine)
10 crumbled up bay leaves
1.5 tsp pink curing salt (mortins or similar)

rub: 3 oz ground peppercorns
1.5 oz ground coriander (grind fine if you to use a slicer to slice your meat)


Duck Pastrami

8 duck breasts
cure 3-5 days in fridge turning 2xday
wash 2 hours in cold water changing the water every 30 mins.
rub and leave in fridge overnight
smoke 2 hrs at 225F over maple and finish without smoke at 225F until meat temp is 165-170F (probe tender)

cure: 1/4 cup pickling salt
2 tsp ground black pepper
2 tsp ground coriander
2 tsp ground juniper berries
3/4 tsp pink curing salt
1/2 tsp ground ginger
1/2 tsp granulated garlic
1/2 tsp ground cloves

rub: 3 tbsp ground black pepper
1 1/2 tbsp ground coriander
1/2 tsp granulated garlic (or garlic powder)
2 tsp ground juniper berries


we get all the spices in bulk from bulk barn. junioer berries were hard to find but finally found on amazon....i really dont think the smoke is necessary but it needs to be slow cooked and preferably covered if you use the oven...
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:giraffe: Pet quality wheaten/blue wheaten ameraucanas, welsummers, barred rocks, light brown leghorns; Projects on the go: rhodebars, welbars

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