Hey guys, it’s me again. Today, I wanna talk about something I tried recently – making duck bacon. Yep, you heard that right, bacon made from duck, not pig. It’s a bit of a wild ride, so buckle up!
Getting Started
First things first, I got myself a whole duck. I went to a local butcher, they usually have them. Then came the fun part – breaking it down. I carefully separated the breasts from the carcass because that’s what we need for the bacon. I kept the legs and wings for other delicious stuff later on, like a roast or something.
The Cure
Now, for the curing process. This is where the magic happens, turning duck breast into bacon. I made a dry cure, which is basically a mix of salt, sugar, and some spices. I used a good amount of kosher salt, some brown sugar for sweetness, and then threw in some black pepper, garlic powder, and a touch of paprika for that smoky flavor. I mixed all that stuff together real good.
Next, I generously rubbed the cure all over the duck breasts, making sure every inch was covered. Then, I placed them in a large ziplock bag, squeezed out as much air as possible, and popped them in the fridge. The waiting game began.
The Waiting Game
This part requires patience. I left the duck breasts in the fridge for about seven days. Each day, I flipped the bag over to make sure the cure was evenly distributed. It was tough not to peek too much, but I knew good things come to those who wait.
Rinsing and Drying
After a week, I took the duck breasts out of the fridge. They felt firmer, which was a good sign. I rinsed them under cold water to wash off all that excess cure, patted them dry with paper towels, and then put them back in the fridge, uncovered this time. I left them there for another day to let them dry out a bit more and form a pellicle, which is like a tacky surface that helps the smoke stick later.
Smoking Time
Finally, the day I’d been waiting for – smoking day! I have a little electric smoker, so I set it up and preheated it to around 200 degrees Fahrenheit. I used some applewood chips, soaked them in water for a bit, and then placed them in the smoker. Once the smoker was good and smoky, I put the duck breasts in.
I smoked them for about 2 to 3 hours, just until they reached an internal temperature of 150 degrees Fahrenheit. I used a meat thermometer to keep an eye on the temperature – gotta be safe!
The Final Product
After smoking, I let the duck bacon cool down completely. Then, I sliced it up, and man, it looked just like regular bacon, but maybe a bit darker. I fried up a few slices in a pan, and the smell was amazing.
The taste? It’s different, in a good way. It’s got that familiar bacon-y, salty, smoky flavor, but with a richer, kind of gamey undertone. It’s definitely something special.
- Ingredients I used:
- One whole duck, breasts separated
- Kosher salt
- Brown sugar
- Black pepper
- Garlic powder
- Paprika
So, that’s my duck bacon adventure. It was a fun little project, and I ended up with something unique and tasty. If you’re into trying new things in the kitchen, give it a shot. You might just surprise yourself!
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