Smokey Bacon wraps recipe

Gooseman · 01-13-2004, 12:13 PM

There was enough interest in the smoked goodies that I shared on the goose hunt that I'll share the recipe with all of I-fish. I figure what the heck, if I help someone enjoy the game they've harvested more, GREAT !!

For ducks: cut each 1/2 breast in half lengthwise.
For goose: cut each 1/2 breast into 3/4" thick strips cross grain.

Brine:
3 quarts cold water
2 cups packed brown sugar
1 cup salt (or less)*
3 bay leaves
3 cloves garlic crushed (or more)
1/4 cup whole black peppercorns

Soak up to 34 pieces of meat for 8 hours.

Wrap low salt bacon* around the piece of meat on a diagonal. Use round toothpicks on each end to hold bacon in place.

Cook on a charcoal smoker for 2 to 4 hours, depending on temperature. The bacon should appear to be done on the outside. Cut a piece to ensure that it's done in the middle. I've used chunks of hickory or alder for smoke. Make sure to use a drip pan between the fire and the meat. The bacon grease catches fire very easily.

Remove toothpicks, slice & serve with cheese & crackers along with your favorite beverage.

*If you use bacon that is not low salt, use less salt in the brine and/or brine for a shorter period of time.

It takes quite a bit of time to do all of this. Don't try to cheat on the steps too much as it will show up in the end product.

Gun Rod Bow · 01-13-2004, 12:29 PM

Wowee!!

When I saw your post I knew exactly what you were talkin about.

I'm takin you up on this. Those were awesome!!

Anything to make mud duck taste good and cost less than turning in peperonni at the end of the year sounds great.

Thanks for the recipe GM. Good luck on the rest of the season.

OH, BTW, my poor tired little green quad just got dropped off for major motor bypass surgery.

Kinda surprised Skein or Tilla hasn't bagged on me about my 2/2 showing in the "sick quad" department.

Good huntin with you again!

01-13-2004, 01:41 PM

We just got a "Care Package" from id. painter full of goose jerky. I had to hide it from the kids so it will last :smile:

GOOD STUFF

Rauly · 01-13-2004, 02:52 PM

This stuff is great guy's. I speak from experience my eliminator was next to his. He had all kinds of waterfowl goodies with him.

Rauly

Tilla · 01-15-2004, 04:35 PM

I got my first taste of this recipe about 6-7 years ago! The best. [img]graemlins/applause.gif[/img]

Oh, and GRB, don't worry there is still plenty of time to address the issues.

[ 01-15-2004, 05:42 PM: Message edited by: Tilla ]

skein · 01-15-2004, 07:29 PM

Yep, good stuff! Next time I'm going to set up a little closer to him. His pepperoni was good too, so thanks, Gooseman, for the pointers. I ran right home and looked that stuff up and wow, it ain't cheap. But there doesn't seem to be anything about waterfowling that is.

I'm going to try some of those bacon-wraps. Good stuff.

Uh...GRB, didn't you check out the "For Sell - Cheep" thread? :grin:

Skein

[ 01-15-2004, 08:30 PM: Message edited by: skein ]

Bill Monroe · 01-16-2004, 02:54 AM

This is the best use of duck I've ever tasted, including the recipe I use to get just about anyone to eat mine.

I have to admit I chuckled as it came down the line in the plastic bag cuz it looked like it had been picked up by someone walking their dog in the park.

(and ate it anyway, I might add)

It was so good I'm storing up the bacon just in case any more actual real ducks are in the state by the last weekend.

Tvfowlhunter · 01-27-2004, 02:50 PM

gooseman you made my day with the bacon wraps!!!

duckcommander71

KingFisher85 · 01-27-2004, 04:04 PM

Sounds like this brine will do about 15 brested birds?

"ducks: cut each 1/2 breast in half lengthwise
Soak up to 34 pieces of meat for 8 hours"

Gooseman · 01-28-2004, 04:59 AM

For larger ducks, if you take 1/2 of the breast meat and slice it in 1/2 lengthwise, you end up with 4 pieces of meat per bird. (about 8 birds)

For geese, depending on the species, you can end up with 12 to 20 pieces of meat per bird.

I've brined up to 45 pieces of meat at one time, I've just found that smaller batches tend to do better.

SPAZZ · 01-29-2004, 08:05 AM

Now I'm hungry. :grin: and lunch isnt for 3 more hours. That sounds good. I'll have to try it.

Bill Monroe · 01-31-2004, 03:29 AM

If you don't have a charcoal smoker would a little chief work?

Gooseman · 01-31-2004, 08:47 AM

I'd give it a try. Smoke with several pans of hickory, then finish off on a barbeque, or under a broiler. I would think you need the higher heat to finish it off.

You could always use a thermometer to check the temperature of the center of the meat. Get it above 170 for ~ 1/2 hour.

I'd try it on 6 or 8 pieces first, that way you wouldn't have to toss a lot of meat.

Took me 3 or 4 years to get the recipe and method down. But that involved a huge amount experimentation.