Would you try DUCK BACON? I made it! Here's what happened!
And yet another form of bacon is required; DUCK BACON - would you give it a try?
What's next? Venison bacon? Beef bacon? leave your comments below!
This was a long process, and for some reason, somewhat nerve-wracking. It was time to bring Frankensmoker back, which worked last time, but it wasn't without it's share of problems. Admittedly, smoking meat in a plastic box with a very loose control of the heat is never a good idea. Although the goal was to try and make it a cold smoke, I think I was probably about two feet more of aluminium piping away from achieving heat-free smoked meat.
Regardless, when I pulled the duck out, it had a delightfully oaky smell. I got it out at the right time, with the fan warping before fully melting and causing back porch chaos.
I think the concept of duck bacon, although extremely unconventional, works. Its a delicious, although slightly expensive spin on everyone's breakfast favourite, though available to more people. Also, way more "clean" tasting, compared to lamb bacon.
I recommend a few things if you're going to try this at home.
Make sure you get some good punchy herbs and spices. Duck is a very gamey flavour on its own, so requires something with a little more oomph to stand toe to toe.
Don't cold smoke in a plastic box. It'll work, but I can't guarantee that everything will end well. Perhaps consider a metal box, or for something more rustic, a good clean wood box.
The breast loses a lot of volume, so if you're planning on making a lot, more than two is advisable. I think 1 breast per person will hold you over for a weeks worth of bacon (depending on your intake)
What's next? Venison bacon? Beef bacon? leave your comments below!
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