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| Smoked Duck or Goose Candy |
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| Badhabit:
I take the breasts of duck or goose and brine them in Yasida's. Duck 4 days Goose 5 days. Then smoke them at 220 until an internal temp of 160. Here's what you get. Sliced thin and served with a sweet hot mustard is killer. |
| sakoshooter:
I use Yoshida's in most of my smoking marinades/brines. Great stuff. I also use it to marinade duck breasts before frying. |
| Brad Harshman:
Looks fantastic!. I use yoshidas as well. Cut the breasts into strips, tenderize, then soak overnight. Put them on the dehydrator 165 degrees for 4-5 hours. Yummy yummy. If you like spice we add chipotle to the brine. Gives a nice late burn. |
| Hawgdawg:
I know there are some Treager bar b q folks out here. Check out my recipe for Duck and Goose jerky. they posted my recipe in there cook book years ago. enjoy................ |
| jason4429:
What kind of smoke do you use ? I have some marinating, right now. |
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