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Author Topic: Smoked duck  (Read 1006 times)

Offline WSU

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Smoked duck
« on: November 19, 2010, 11:46:13 AM »
Has anyone ever smoked a duck in a little/big chief?  I want to do so, and am curious how it works out.  Any suggestions and/or recipes?

Offline CP

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Re: Smoked duck
« Reply #1 on: November 19, 2010, 11:58:24 AM »
Just substitute duck for salmon:

1 cup brown sugar
1 cup salt
1 tablespoon bay
1 tablespoon cloves (whole)
1 tablespoon allspice (whole)
1 tablespoon mace
2 tablespoons white pepper

Cut the salmon into chucks or strips. Grind and mix the spices, salt and sugar. Pat the mixture into the salmon.
Cover and refrigerate 8 hours. Drain, rinse and pat dry. Refrigerate 6 to 8 hours. Smoke to the desired amount of
dryness (6 to 8 hours).

Offline carpsniperg2

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Re: Smoked duck
« Reply #2 on: November 19, 2010, 12:01:14 PM »
we have done a ton of goose and duck jerky. i have never done a whole one before. i am sure it would work just fine like a turkey or chicken. if smoking a whole bird, i would use a injector if you have one to keep putting juice into the bird. because the smoking will dry it out. i hate over dry meats. hi mountain has some great seasoning that we use.
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