Just had to try it!
Brined about 12 hours or so in standard salt/sugar/herbs brine.
Smoked at 260 for about 3 hours on pure apple pellets.
Internal of 150-155 when pulled off FEC.
It was wonderful, as far as taste, texture, etc went.
Moist with a bold taste that was great.
So, why is it my last?
Yield, or lack there-of :twisted:
It had layer after layer of fat everywhere. I was able to dig out three "snack sized" samples for me, Mrs Kapn, and the neighbor who was hanging around.
We all loved the meat, what there was of it.
I kept trimming, and trimming, and trimming fat and finally just gave up.
Was fixing to throw it in the trash.
Neighbor took the carcass home--said he would dig out what meat he could.
He told me today that he got about 1.5 cups of meat, and that was all.
Probably one real serving of 3 to 4 oz or so.
I had about $9 in that duck, direct cost.
So, it was about $36/lb for the finished meat.
A bit rich for my budget.
This may have been the fattest duck in the world, but I will not try again.
TIM
Brined about 12 hours or so in standard salt/sugar/herbs brine.
Smoked at 260 for about 3 hours on pure apple pellets.
Internal of 150-155 when pulled off FEC.
It was wonderful, as far as taste, texture, etc went.
Moist with a bold taste that was great.
So, why is it my last?
Yield, or lack there-of :twisted:
It had layer after layer of fat everywhere. I was able to dig out three "snack sized" samples for me, Mrs Kapn, and the neighbor who was hanging around.
We all loved the meat, what there was of it.
I kept trimming, and trimming, and trimming fat and finally just gave up.
Was fixing to throw it in the trash.
Neighbor took the carcass home--said he would dig out what meat he could.
He told me today that he got about 1.5 cups of meat, and that was all.
Probably one real serving of 3 to 4 oz or so.
I had about $9 in that duck, direct cost.
So, it was about $36/lb for the finished meat.
A bit rich for my budget.
This may have been the fattest duck in the world, but I will not try again.
TIM