davethecook
Assistant Cook
- Joined
- Jan 2, 2006
- Messages
- 4
So I got a stovetop smoker for christmas (yeah I know... I prefer the real deal too) and I want to make my own duck bacon. Having never made bacon of any type before and without a recipe, I'm just kind of going on inuition here. right now I have two white pekin breasts in a maple syrup brine, where they will stay until tomorrow (20 hr marinade), when I will hot smoke one and cold smoke the other. I think that I have a salty enough brine for the flavor that I am after, but it certainly isn't enough to properly cure the meat. If anyone out there wants to weigh in on this I would love to hear what kind of salt preparation is necessary to cure the breasts and also any tried and true recipes would be hot. thanks again.