crockett
Hard Core
...whistling wings in the dawn sky, the buck and roar of a fine gun swung true...
Posts: 2,056
|
Post by crockett on Jan 6, 2009 10:44:45 GMT -5
I dunno exactly, but I usually marinate the breasts in a tupperware container that's about a gallon. I'll dump in about 2 tablespoons of salt, then one tablespoon of baking soda, add some water and mix it up to dissolve, then thow in the meat, top up with water and shake the thing up. I don't do this step anymore, because the wife has gotten used the wild game taste, but I would definintely do it for your merg. -Croc
|
|
|
Post by neggie on Jan 6, 2009 15:12:17 GMT -5
Step 7. Marinate overnight in Crown Royal and Maple Syrup with a sprinkling of paprika. -Croc[/quote]
I think this is the special secret that everyone should pay attention to!
MMMMmmmm Crown Royal and Maple Syrup.....Croc think I would be able to put this on the pancakes in the morning after the marinate?
|
|
crockett
Hard Core
...whistling wings in the dawn sky, the buck and roar of a fine gun swung true...
Posts: 2,056
|
Post by crockett on Jan 6, 2009 15:21:02 GMT -5
Oh, you know how it goes Neggie. One shot for the marinade, one shot for me, one for the marinate (hiccup), ones shot fo' me, one fo' the malinade, two sssssschlots fo' me (hiccup!)... etc..! lol! -Croc
|
|
crockett
Hard Core
...whistling wings in the dawn sky, the buck and roar of a fine gun swung true...
Posts: 2,056
|
Post by crockett on Jan 6, 2009 15:42:39 GMT -5
I'll check with croc when he gets back about posting the "secret brine" but I don't see it being an issue. Is that the marinade that you meant Take'em, or did you use the other, more involved one from Northwoods? I can post that one too, but I'll have to look in my hunting book at home to get the recipe. -Croc OK boys, found it (this is the one that Take'em used and is my new favourite. 3/4 cup dry white wine (I always use vermouth instead of regular white wine - in all recipes. Better flavour). 1/3 cup demarara sugar (no idea what demarara sugar is - I use brown sugar!) 1/3 cup water 1/4 cup soya sauce 2 tsp. molasses 3/4 tsp. onion power 1-2 cloves garlic (crushed) 1/2 tsp. ground ginger Always make enough to cover however much meat you have - just multiply the recipe of course. Soak overnight in refrigerator, then lay meat out on rack and let it dry for 2 hours before smoking. I find that is the KEY to getting moist smoked duck. Letting it try lets it form a "skin" so that the moisture gets sealed in. -Croc
|
|
take'em
Master Waterfowler
Field Evaluator for the QUALITY products offered by Dux-N-Dogs
Posts: 747
|
Post by take'em on Jan 7, 2009 8:11:35 GMT -5
Demarara (sp?) sugar is raw sugar croc. I just used brown sugar and it worked fine.
|
|
crockett
Hard Core
...whistling wings in the dawn sky, the buck and roar of a fine gun swung true...
Posts: 2,056
|
Post by crockett on Jan 7, 2009 8:46:42 GMT -5
"raw"? like the really coarse stuff? Anyhow - agreed about the brown sugar - can't imagine it tasting any better with the fancy stuff. -Croc
|
|