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Smoked Duck Ham Recipe

Smoked Duck Ham Recipe

Smoked Duck Ham Recipe. Place the duck directly on the smoker, close the lid, and allow the duck to smoke for approximately 2 hours, or until it reaches an internal temperature of 160 degrees f. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out.

I must admit I've only smoked a duck once and it didn't
I must admit I've only smoked a duck once and it didn't from www.pinterest.com

Hang the ham in the smoker or place it on one of the racks. Because of the bones in the goose thigh meat it actually takes a bit longer to smoke. Twice smoked ham with a brown sugar honey glaze.

Remove The Mallard From The Fridge, Rinse Off The Salt Mix And Pat Dry With Kitchen Paper.

Mix 1/4 cup kosher salt with 4 cups water and submerge your duck in the fridge overnight. I’ve been making this for years from a recipe in the wild chef column in field and stream. Overall smoking time tends to be about eight hours depending on your temps.

Place The Duck In The Center Of The Smoking Grate And Insert The Temperature Probes (If Using A Digital Probe Thermometer).

Turn them over and cook for a couple more minutes. Because of the bones in the goose thigh meat it actually takes a bit longer to smoke. If you’ve ever been on the hunt for the most amazing and sweet ham for all your festive occasions, this twice smoked ham is smoked with a brown sugar honey glaze that combines with the smoke for the most incredible ham you’ll ever have.

Combine The Sugar, Salt, Pepper, And Herbes De Provence Until Evenly Mixed.

Turn the bag often over the 2 days. If you’ve ever been on the hunt for the most amazing and sweet ham for all your festive occasions, this twice smoked ham is smoked with a brown sugar honey glaze that combines with the smoke for the most incredible ham you’ll ever have. I mix all the drys together, put half on a sheet of cling wrap.

Cover Tightly With Cling Film And Refrigerate For 3 Days.

Close the smoker lid and let smoke develop for about 20 minutes. Ham and root vegetables are coated in a creamy mustard and crème fraîche sauce, then topped with savoury crumble in this winter bake brie, ham &. Once i removed the duck from the smoker the goose thighs were left in the smoker for another hour and a half.

Hang The Ham In The Smoker Or Place It On One Of The Racks.

Cold smoke the ham at no more than 100°f for 12 hours. The duck goes skin down on top, then cover with the rest of the mix, wrap tightly and put in the fridge for two to three days. Now you are ready for smoke.

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