1 gal. water
8 oz. kosher salt
1 oz. curing salt
4 oz. Madeira
8 oz. honey
Pinch thyme
2 bay leaves
6 juniper berries
1/2 tsp. black peppercorns
|
Combine all ingredients, bring to a boil, cool, strain. Add ducks (turkey or chicken), brine 48 hours (if pumped, 12 hours).
Cold smoke 14 hours, prick skin. Roast or hot smoke until 150F internal temperature.
NOTE: Cover skin with foil after 20 minutes to prevent it from becoming too dark.
Yield: 1 gallon
|