Waterfowl

Posted: Sat Jul 07, 2012 6:13 pm

The recipe that I use for waterfowl is.

1/4 cup Morton Tender Quick
1/4 cup sugar
1 quart water
1 tsp garlic powder
1 tsp onion powder
2 table spoons worcestershire
1 tablespoon lemon juice

mop sauce
1 cup redwine
1 stick butter
smoke 7-8 hours for goose breasts, 4-5 hours duck breasts

I have found that the goose breasts are too thick to get a good smoke ring. It works better if you lay them flat on a cutting board then cut them in half horizontally. By doing this it also cuts the cooking time down.

After cooking Slice thinly and enjoy.

Posted: Sun Jul 08, 2012 1:05 am

I partially freeze mine,I get 3 slices out of a breast,meat slicer.Finish with Terayaki sauce and Sriracha mighty fine jerky.

Newbie Joined: 10 Sep 2012 Posts: 6 : Items

Sounds good, I'll have to give your recipe a try.