Prior to starting my duck proscuitto thread, I saw a thread by Gore where he used uncured duck bacon. I exchanged a quick PM with him to get his thoughts and was convinced I needed to give it a try. The comments on the proscuitto thread reinforced the thought.
Followed the same method as I did for the proscuitto (http://www.bbq-brethren.com/forum/sh...highlight=duck) but instead of hanging to dry, I gave the breasts about 4 hours of cold smoke last nigh using the AMNPS with cherry pellets. Put it back in the fridge overnight and left it alone until I got home from work tonight.
Cut a few slices, it looked just like the proscuitto did, but did not have the same texture to it.
FARK ME!!! It was outstanding. Really exceeded my expectations. I noticed how much fat had rendered out and was still in the pan, so I cracked an egg in there, got around some bread and cheese, stopped myself from eating it all, and came up with this.
Wow, that looks delicious! I'm so glad you tried it. I never got back to say how good the stuff was. My girls did not want to try it as it looked scary, not like any other bacon they've had and they thought it was burnt. I finally convinced them to try a nibble. That's one of the dumbest things I ever did because I never saw them eat so much bacon before. Would've been nice if they saved me some. :doh:
04-16-2013 07:10 PM
Looks tasty Joe!!
Butt Rubb'n BBQ
04-16-2013 07:14 PM
04-16-2013 08:13 PM
That looks great!
04-16-2013 08:30 PM
Holy Smokes! That looks great. On my to do list for sure.
04-16-2013 09:13 PM
Further reason for me to start cold smokin' Looks graet and I am sure tasted marvelous!
04-16-2013 09:22 PM
Joe, you're on fire with the duck lately. That sandwich looks great.
04-16-2013 11:15 PM
That looks outstanding!
04-17-2013 05:23 AM
Sure looks great, very different over here as well:thumb:
04-17-2013 05:35 AM
Oh baby that looks good.
Clue me please gore and fatback joe!
I need to do this!
Big George's BBQ
04-17-2013 06:54 AM
Looks and sounds outstanding Will have to try this Thanks