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Old 12-02-2010, 11:23 AM   #10
On the road to being a farker
Join Date: 11-28-08
Location: AL

Thanks for all the replys I figured I would give a follow up...This is wild duck so inheretnly it has a pretty strong smell when raw, I'm sure the other duck hunters can agree with this... The salt brine was more to draw the wild taste out (blood) than to change the flavor so it wasn't really that strong but I'm still gonna tell myself it helped . I cut it into pieces while it was soaking so maybe that helped also?.. Any other thoughts are appreciated!
18.5 WSM/22.5 OTG/Modified New B. Offset/Brinkman Gasser
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