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Hot Smoked Duck Ham Recipe

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This recipe for Hot Smoked Duck Ham is from Ken's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
BRINE

2 quarts Water
¾ cup Coarse salt
¼ cup Dark brown sugar
4 tsp Cure #1
½ cup Maple flavor
½ cup Madeira wine
1 bunch Fresh Thyme
2 Bay leaves
1 tbsp Juniper berries
1 tbsp Sage

Makes enough brine for 6 whole boneless duck breasts.
Directions:
Directions:
Bring all brine ingredients to a boil in a large pot. Cool o room temperature. Place duck and brine in a large bowl and let sit 12-16 hours.

Remove duck from brine, rinse and put on a rack to dry overnight. Put in the smoker until internal temperature reaches 150º. Cool and store in butchers paper in the refrigerator.

 

 

 

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