Smoked Mallard Breast

[Hubertus]

tried something new yesterday.

I do quite a lot of smoking with venison and pork but have never tried to smoke birds.

 

Someone else here who does smoking?

 

Hubertus

[Hubertus]

and from the other side.

[new to the flock]

Hubertus:

 

I smoke alot of fish and game, aswell as birds. I find on ducks the flavour is better if you remove all of the fat before brining and smoking. Another one that is delicious smoked is pheasant.

 

NTTF

[Teal]

Yep do a fair bit. My dad has a smoker- meant to take pictures of it for someone on here but forgot. Tried something new last week- worked nicely. Get a plucked pigeon, pour a bit of olive oil and salt + pepper on it, then get newspaper (about as much as one of the **** sections in the sunday papers). Pour water to wet the paper in the middle, then 'wrap' pigeon up. Roll initially then fold edges in and roll it up into a pigeon parcel. place in a fire right ontop of embers/flame. Leave for 10-5 mins. Take it out with poker and unwrap. Absolutely delicious smoked flavour to it. The newspaper tends to only burn a few layers down - i guess its like trying to light a bit of paper from underneath in the middle- just don't poke it until you take it out if you expose the underlayers they burn.

[henry d]

I tend to do a bit of hot smoking(small quantities)but have always aspired to cold smoking on a larger scale.So yesterday 3 guys were cutting down some Cherry trees that were old and overgrown.

I asked for some of the waste from the chipper.I now have a hundredweight sackful for free

But with the future in mind I gave them a box of Stella.I think they might remember me

 

NTTF - Any chance of a recipe for smoked pheasant?with the brine recipe/secret ingredients etc.?

[pavman]

This sounds fantastic, I love smoked fish/meat, any tips to get me started, can you get a simple stater kit?

[Hubertus]

Hubertus:

 

I smoke alot of fish and game, aswell as birds. I find on ducks the flavour is better if you remove all of the fat before brining and smoking. Another one that is delicious smoked is pheasant.

 

NTTF

How do you prepare them (how many salt and how long) and how long do you smoke birds. Cold or hot smoke?

 

Hubertus

[Hubertus]

This sounds fantastic, I love smoked fish/meat, any tips to get me started, can you get a simple stater kit?

its simple. You need an smoking oven. Buy one or build one. you can use a cleaned oil barrel for that. You can find that on every farm.

 

Then you need some special salt (know it only in german: nitritpökelsalz).

If you want some recipes i could translatt them for you.

 

I bought my smoking oven. You can see them on the pic.

 

Hubertus

[new to the flock]

Hubetus:

 

Nice Smoker :o

 

Henryd:

I will dig some out

NTTF

[new to the flock]

Henry

 

Here is the most basic brine you can make;

 

1/2 cup non-iodized salt

1/2 cup white sugar

1 qt water

 

(smoke with hickory chips 2 to 4 hours)

 

These next three are my favourites for wild game birds;

1)

 

1/4 cup water

1/4 cupsoya sauce

1/4 cup dry white wine

1/4 cup brown sugar

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp ground ginger

 

(smoke with apple chips for 2 to 4 hours)

 

2)

APPLE FLAVOURED

1/2 cup non-iodized salt

1/2 cup sugar

1 qt apple juice

1Tbsp rosemary

1Tbsp sweet basil

 

(smoke with apple chips for 2 to 4 hours)

 

3)

MAPLE FLAVOURED

1/2 cup non-iodized salt

1/3 cup brown sugar

1/2 tsp maple flavouring

1tsp onion powder

1tsp celery salt

1 bayleaf, crushed

1 cup dry white wine

1Tbsp peppe3 cups water

 

( smoke with hickory or cherry chips for 2 to 4 hours.)

 

the smoking times represent the time needed to impart a round smoke flavour to the meat. The meat itself may need additional drying time in the smoker unit to be done...cured...be sure that your meat is cooked...cured before removing. I also find that it is best to allow the bird to cool in the smoker when done.(personal Preferance)

 

With all four of these recipes place birds in cool brine for 6 hours. Rinse and air dry on paper towels for 1 hour, this allows a light film called the pellicle to forum. Then place in smoker that is already up to temperature.

 

Always mix your brines in glass or plastic, never use metal or wooden vessels. Do not store brines for more than 1 week.

 

Hope this helps......NTTF

 

P.S. This thread should be moved to recipes section :o

P.P.S Have a great recipe for Lox if anyone is interested