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duckdogs02
03-21-2002, 09:35 PM
Smoked duck/goose brine.

Soak in salt water for 3 days. changing water and salt daily

let marinate in the following brine for no less 2 then days.

Depending on the size of the bowl and the number of breasts make sure however much you put in, that it is totally submerged with the brine. With two limits of duck/goose (breasts) I use the following.

1 half bottle of yoshidas oriental marinade 17 fl oz
1 tbs. Tabasco sauce (optional)
¼ cup soy sauce
2 tbs. red wine vinegar
¼ bottle jack Daniel’s bbq sauce
half bottle Worcestershire sauce
a good sprinkling of seasonal
2 tsp. hickory seasoning liquid smoke
onion powder garlic powder
1 tsp. ground cinnamon
1/2 bag of brown sugar.
Mix together, add meat, if this doesn’t cover the meat add just a little water so submerged. Let sit for 2 days stiring once a night. Add to smoker using apple chips/chunks and make sure the smoke never stops throughout cooking. Depending on the temperature, it should take around 4-5 hrs. turn breasts over half way threw. I use a brinkmans smoker. hope you enjoy <img border="0" alt="[VC]" title="" src="graemlins/VC.gif" />

RB and Sasha
03-24-2002, 08:48 PM
When smoking the breasts do you leave the bird whole (plucked), breasts only (bone in and skin on) or breast meat only? If breast meat only, which would allow better penetration of the brine, does the meat dry while smoking?

Need to get the smoking thing figured out.

Thanks
RB and Sasha

duckdogs02
03-24-2002, 11:02 PM
I do smoke the breast only. trust me you will get the flavor all the way through. as far as the meat drying out. the outside of the meat will be a little dry at first, what i do is let the meat cool down, then i vacuum seal it then freeze it. when you take it out for some reason it is nice and tender (as long as you didnt over smoke it).

let me know how it came out for you. I promiss you your going to love then flavor.