Wednesday, November 6, 2024

Duck in the Smoker

   We set up the duck I bought in the smoker early yesterday morning.  It was in the salt-brown sugar-pickling spice brine for several days.

  Some how we misplaced the racks that go into the smoker-have no idea where they could have gone-and I looked everywhere I could think of---so Larry turned a foil pan into a rack of sorts.

   Since I was up late last night I continued to add the smoking chips every 4-5 hours. We are using cherry and also Jack Daniels chips made from aged barrels

  I flipped the duck over early this morning.  Larry set up his cell phone so I could take a photo to share

This will need to go all day and perhaps tonight as well. I forgot that the smoking also really shrinks the meat-smells good



22 comments:

  1. Replies
    1. Smiles It's around 5 am now just added more wood chips-looks like it is just about done-can't wait to try it

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  2. Thank you for the hugs sweet friend!
    The ducks look delicious, although I can hear our neighbor's ducks quacking!

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  3. Something from the smoker is always worth the wait.

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  4. That looks like a lot of work, but bet it was worth the time and all, sounds yummy! Hugs to you and the lake.

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    1. we just tasted it-turned out good Larry wanted more smoke and drier duck but I already took it off and cleaned up the smoker. I like it great taste

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  5. This duck looks so good, Kathy, and i know that my husband would enjoy it. Alas, we no longer have a smoker 😧

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    1. This smoker is really really old too but still works-just can't fine the racks anywhere oh well he made it work

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  6. Yummy - there is nothing like a smoked bird! Will there be enough for me? :)

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  7. Wow! That looks amazing. I bet is smells even better. Have a nice day.

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    1. Good evening, this turned out so good very happy with the results

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  8. Many thanks for these photographs.
    I'm sure the finished taste result was good :)

    All the best Jan
    https://thelowcarbdiabetic.blogspot.com/

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