Cold smoking season 2014-2015: duck breast pastrama

Discussion in 'Other' started by atomicsmoke, Nov 29, 2014.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    No spelling mistake in the thread title: this is pastrama , not pastrami.Duck was, arguably, the meat of choice (along with goose and less common sheep) for the Moldovan and Bessarabian Jews before the immigration waves in the 2nd half of the 19th century. Settling in New York and Montreal provided access to affordable good quality beef. The rest is history (of pastrami).

    Back to my meats. Got three ducks. Plan to cure the breasts with some aromatics then cold smoke for many hours.

    Here are the breasts
     
    Last edited: Nov 29, 2014
  2. dingo007

    dingo007 Smoking Fanatic

    I'm in! Never tried it, however, Duck is on my bucket list!
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I cured the meat for the first 24h wrapped in plastic film with rosemary, thyme, cracked pepper and juniper berries. Pressed them a little.

    After 24h I measured weight losses between 8.5-10%.

    For the next 24hours I buried them in salt. First layer on the meat still aromatics

     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    After 48h (salt time) weight loss between 11.5-14.5%. Meat is darker , firmer.

    Rinsed well and hung for a quick 24h drying.

     
    Last edited: Dec 1, 2014
  5. nrdk

    nrdk Fire Starter

    Keeping a close eye for updates [​IMG]  duck is one of my favorite meats when done properly
     
  6. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    In the smoker
     
  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    After 15 hours of smoke (5x3) and hanging the rest of the time (4 days) they lost between 20-22% (from the original weight). The skin is showing some colour.I just started them on another smoke.
     
    Last edited: Dec 6, 2014
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    About 30h of smoke, weight loss between 24-26.5%.
     
  9. squirrel

    squirrel Master of the Pit OTBS Member

    Holy crap! That is beautiful! I've been wanting to try this, but never got around to it. Thanks for the history lesson as well. I love that stuff. You rock!!!
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    After 35h of smoke

    They got a nice tan. The area where I hang them between smoke sessions smells like a smokehouse. They are done (smoking). Will hang until enough weight loss is achieved.
     
  11. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Weight loss between 25-29%.

    A short break in the fridge (wrapped) then a few more days hanging. Should be ready in time for Santa - I am sure he's sick of milk and cookies.
     
  12. ak1

    ak1 Master of the Pit OTBS Member

    You have way too much. It's a good thing I'm just down the Q from you. I can be there in about 45 mins to help you get rid of the excess. 
     
  13. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Great looking duck Atomic

    I have tried something similar a couple of years ago but without smoking so long. You have just spurred me into giving it another try [​IMG]
     
  14. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    I enjoyed the process as well, not just the end product. Very interesting transformation of odours from raw meat, then very subdued cured meat, then strong smoke (fresh off the smoker), then the smoke odour mellowed down, then the familiar almost complete cured meat with hints of smoke.
     
  15. nrdk

    nrdk Fire Starter

    Looks awesome but that is some dedication for a smoke, 2 weeks [​IMG]
     
  16. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    And sliced...
     
  17. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Now that does look good [​IMG]
     
  18. ak1

    ak1 Master of the Pit OTBS Member

    Are you liking it yet?
     
  19. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Yep, as expected subtle smoke flavour ,not too salty , cured meat taste takes the center stage.
     

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