Smoked Duck

1 min read
Smoked Duck

Ingredients:

  • 8 pounds Duck (Can be substituted for chicken or turkey)
  • 1 ¼ gallon Water
  • 8 ounces TSM Poultry Brine
  • 4 ounces TSM Insta Cure #1
  • 1 cup Unsalted Cajun Seasoning

Steps:

  1. Fill a food-grade container with 1 ¼ Gallons of ice-cold water.
  2. Add all the dry ingredients to the water and stir until thoroughly mixed.
  3. Rinse duck/poultry, trim excess fat and remove wings, neck, and body cavity (If any). Optional: using a pricker or bladed tenderizer, pierce the duck skin multiple times. This allows the poultry to breathe.
  4. Place the duck / Poultry into brine – weigh down the duck with a heavy plate to submerge it completely. Add more water if needed to completely submerge. Refrigerate 2-4 days.
  5. Remove the duck from the brine. Truss and hang for 1-2 hours at room temperature, allowing the surface to become tacky.
  6. Now, smoke it! Place in a smoker at 130°F for 1 hour and 30 minutes before introducing heavy smoke. Gradually increase the temperature to 175°F by raising it about 15°F per hour. Hold temperature until duck reaches 165 F in center of breast.
  7. Remove duck from smoker and let bloom (hang at room temperature) for an hour. Then, rinse under cold water, pat dry, and refrigerate overnight.