smoked duck or goose?

[walleyeking#8]

Was wondering if anyone had a good brine to soak duck or goose breasts in before smoking them? I tried the northern pike and it was awesome. thanks for the recipes and tips.

[Guest]

Walleyeking,

2-quarts of purified water
1-c. Kosher Salt
1.5 c. Brown Sugar

Mix salt in water throughly--when a raw egg floats in brine it is perfect.

Add the brown sugar--mix well.

Pour mixture into an unused plastic garbage bag and place in a large bowl to support the bag.

Add your Duck, Pheasant or whatever you're going to smoke, make sure it is all submersed in the mixture by twisting the bag down on the stuff inside.

Soak in the refridgerator 24 hours and remove, drain excess brine and smoke the way you prefer.

Mine usually takes 3-5 hours depending on how hot the fire is.

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Chells

[Flash]

Walleyeking,
Does the skin have to be on the duck or goose or can it be just breasts?
Flash
"Set the Hook"

[walleyeking#8]

I'm not sure it matters to me. I guess I skin some and I pick some so either way works for me. Thanks chells.

[Kidd]

walleyeking, unless your going to smoke them and keep them un-refrigerated for a length of time, like a weeklong trip into the BWCAW, I would just use about 1 cup of brown sugar to 1 cup of salt. I've found that the amount of salt needed to float an egg is way too much for the smoke-to-eat method. Using that much salt dehydrates the meat so it won't spoil if left un-refrigerated. Also, if you can, use apple wood or some other fruitwood. It makes a difference. One last note; you can split the sugar amount between sugar and honey. 1-cup salt to 1/2 cup sugar and 1/2 cup honey. Some people like this and some don't. Give it a try and if you don't like it you'll just have to shoot more birds this year, but I guess that’s not all bad eh?

[walleyeking#8]

Thanks kidd for the tips and recipe, I'll be sure to try it come fall.

[Guest]

I'm not here to debate the salt dehydrating the meat, Kidd.

Experience has shown that too much heat while smoking will be the determining factor in how dry the meat becomes. Yes, the salt is a factor and an important one in overall success. Experimentation is the way to your own answer.

I like the Honey idea!

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Chells

[Kidd]

Chells, your right about experimenting on this stuff. Maybe it's just my taste because I don't like a salt presence on my food. I do know a few people who put enough salt to float an egg and they like it that way, particularly venison or beef jerky.

[IFallsRon]

Young guy who lived across from me a few years back said he make a strong pot of coffee, cool it and soak the bird overnight before smoking.