Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: Badhabit on December 30, 2013, 07:37:40 PM

Title: Smoked Duck or Goose Candy
Post by: Badhabit on December 30, 2013, 07:37:40 PM: 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.
Title: Re: Smoked Duck or Goose Candy
Post by: sakoshooter on December 30, 2013, 07:48:02 PM: I use Yoshida's in most of my smoking marinades/brines. Great stuff. I also use it to marinade duck breasts before frying.
Title: Re: Smoked Duck or Goose Candy
Post by: Brad Harshman on January 01, 2014, 06:30:25 PM: 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.
Title: Re: Smoked Duck or Goose Candy
Post by: Hawgdawg on January 01, 2014, 07:49:10 PM: 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................
Title: Re: Smoked Duck or Goose Candy
Post by: jason4429 on January 03, 2014, 07:31:31 PM: What kind of smoke do you use ? I have some marinating, right now.