Duck Breast Bacon

[IndoorOutdoorCook]

Hi guys!

I'm curing some duck breast and planning to smoke it tomorrow. I don't have a cold smoke setup, so I was planning to go between 225 and 250.

Has anyone done a hot smoke of duck breast? All the searches I've done have ended up with cold smoking.

What internal temp am I shooting for? Is the fat going to melt? I hope not.

[THoey1963]

I have never made bacon (yet), nor cooked a duck breast, but aren't they pretty fatty? Either way, at 225 - 250*, I would think that fat would at least start to melt. I mean, some people cook briskets at 225*...

I thought for bacon they went lower...

[IndoorOutdoorCook]

I've done a whole pork belly bacon (12 lbs) at 250. It got very soft but stayed together as a solid. Duck fat melts at a lower temp and its a 1 lb breast that's why I'm thinking about it.

I'll post results back here when I'm done.