www.sausagemaking.org

hello guys,

i'm a bit in trouble,
hopefully somebody here could save my ass

i'm a freelance cook in holland and for one job, where i work on christmasday, i'm gooing to cold smoke wild duckbreasts as a starter.

here's the problem, i was going to cure them but due to the wether the hunter only shot the ducks yesterday! a small week is not enough time to dry cure them.

anyone with ideas?

thanks guys!

Pieter

Keith Erlandson suggests brining whole ducks for 2-3 hours (80% brine, 2kg birds), after brining hang up to dry for 24 hours and them cold smoke for 36 hours (24C) or 42 hours with smoke temperature at around 15C, then finally hot smoked at 80-115C for 2-5 hours, best method is to suspend on sticks so that the fat can drain out as they cook.

A D Livingston states to soak overnight in salt water, 2 cups salt per gallon of water and then cold smoked for 36 -48 hours, once smoked oven bake as usual.

By my reckoning you should be spot on for the big day if you start now.

thanks, the breasts are in the brine!

now i only need to raise the temp. in my smoker.



sorry for the picture...

Hi culinairezaken, may I put in a couple of cents worth?
Richierich is spot on with the solution. You'd be surprised how many folks think they can rush the process by boosting up the heat trying to shorten the time. It will not work. Go slow about it and follow Richie's directions for lower heat and things should be fine. By the way, what kind of smoke are you using?
Best wishes, Chuckwagon

i'm using a oak beech mixture.

low and slow was always my idea.....
i don't like overcooking things.

Chuckwagon wrote:Hi culinairezaken, may I put in a couple of cents worth?
Richierich is spot on with the solution. You'd be surprised how many folks think they can rush the process by boosting up the heat trying to shorten the time. It will not work. Go slow about it and follow Richie's directions for lower heat and things should be fine. By the way, what kind of smoke are you using?
Best wishes, Chuckwagon

Thanks for the praise CW, but I have 2 books sitting on the side here that I have to thank for the solution.