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Brining waterfowl


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#1 Crimson Crusher

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Posted 03 November 2016 - 03:52 PM

Started Brining my fowl this year..kinda a combination of tips from the internet..curious how some of you do it am using mostly small batches in a quart and a half bowl,then freezing for later after rinsing.any tips and measurements of salt and spices you might add appreciated


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#2 pitdog

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Posted 03 November 2016 - 04:28 PM

Mike, this is an easy brine that I use on fish and fowl:

 

One part salt to 3 to 4 parts brown sugar (DO NOT use iodized salt).

1/4 - 1/3 cup black pepper

1/4 - 1/3 cup Cayenne pepper

Fresh minced Garlic 

Large air-tight ziplock bag.

Alder wood chunks

 

Rinse the fillets in cold water and cut into desired size pieces.

Mix the sugar, pepper, salt and garlic in a bowl

In the large Ziplock bag, layer the meat and brine mix

 

Put the bag in the refrigerator for 8 - 12 hours

Take them out of the bag and rinse with cold water

Spread them out on a cooking rack to set up and develop a film. This takes about an hour or 2 and it helps the smoke sink into the meat.

 

Place them in a smoker - I like to keep the smoker around 175* and use apple juice in the water pan. Try to keep the smoke from bellowing. Nothing worse than over smoked meats!

I place a chunk of Alder on the side of the coals and monitor it constantly to make sure it doesn't over smoke. Just a nice little amount of consistent smoke for 2 or 3 hours is all you need. 

 

I spray the fillets with apple juice about every 20 minutes to keep them moist and after a few hours I start poking the fillets to see if they're getting firm. The water pan steam and the apple juice spray will keep them from drying out.  

 

After about 4 hours, it's done.


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#3 nicapopolis

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Posted 03 November 2016 - 05:05 PM

Mike, if I soak I usually just do so in milk for 2 days. Change the milk after day 1. This helps tenderize the meat some.

Generally though, I just age the birds for a few days in the fridge belly up.

This doesn't really answer the brining question though.

#4 paulc

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Posted 03 November 2016 - 06:39 PM

If I don't feed my dog for a few days he will normally eat them without having to brine.


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#5 Ducky's Dad

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Posted 03 November 2016 - 07:16 PM

I usually brine in a simple water/salt/sugar mix, for up to four days in the fridge before rinsing and freezing in a vacuum bag.  I have recently started playing with a redneck sous vide technique by boiling the bags for about 10-15 minutes after defrosting and before putting in the skillet or on the grill.  Seems to work pretty well to cook the meat (breasts) rare while keeping them moist.  Trick is a quick sear after the bag boil.

 

Another easy brine for tacos, burritos, and fajitas is to just dump the rinsed breasts into a bowl of jalapenos en escabeche and let that brine add flavor and tenderize them.  Anywhere from two hours to overnight if you like them spicy.  Discard the brine.



#6 DOG ON POINT

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Posted 04 November 2016 - 07:40 AM

CC
are brining then freezing? Not sure I read that right.

#7 Crimson Crusher

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Posted 04 November 2016 - 10:03 AM

Ya thatsame what I was concerned with a bit is brining before then freezing and also what ratios people are using salt to water ..thanks for all replys...epically Potter cause he been lost for a while...miss ole Mr pitts

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#8 DOG ON POINT

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Posted 04 November 2016 - 10:11 AM

I was always told brine after freezing, when you're ready to eat them.

#9 duck-boy

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Posted 04 November 2016 - 10:33 AM

Brine ratio i use is 1/4 cup of kosher to 4 cups of water...on my pork and chicken.
Haven't brined duck yet, sounds interesting

#10 Sloth

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Posted 04 November 2016 - 10:36 AM

If I am planning to eat the duck meat within a week or 2, I will freeze 4-6 breasts in a gallon Ziploc with 2 or 3 tbsp of salt mixed in the water. I have noticed that the freeze then thaw method does a great job breaking down the coagulated blood. When I thaw them it is in the fridge for 2 to 3 days and most if not all of the blood is gone from thw shot holes.

Edited by Sloth, 04 November 2016 - 10:37 AM.

Why is it called a sweat line if you are freezing @$$ off?

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#11 Crimson Crusher

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Posted 04 November 2016 - 11:14 AM

DOP was any reason givin for brining after...just curious how it will affect the meat ...duck boy thanks for the ratio

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#12 DOG ON POINT

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Posted 04 November 2016 - 11:26 AM

I actually ask hank Shaw, and it was something about the water freezing after the brine breaking apart the cells etc.it made sense. I'll look it up when I get a chance later on today m

#13 duck-boy

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Posted 04 November 2016 - 11:33 AM

CC, that is a quick brine ratio..20 to 30 minutes only

#14 chuam

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Posted 04 November 2016 - 09:36 PM

I've been brining all my birds prior to freezing for years with no issue.  I'll brine for up to 5 days, changing the water every day to every other day, depending on how much blood is in the water.  Meat comes out a nice pink like chicken.

 

It depends on the size of the container I'm using and how many ducks I'm doing.  I usually just eyeball it and put in kosher salt and brown sugar.

 

I also freeze my ducks in water to keep them from getting freezer burn.  I put them in a metal jar (https://www.bedbatha...lder/1011707459) fill with water then freeze.  Once frozen solid I then run the jar under hot water to get the frozen block to come out and then put in a vacuum seal bag.  I can usually get 3-4 teal or 2 big ducks per container.  I do this with 2-3 containers and put a post it with the ducks in the container so I can mark the vacuum seal bags after.


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#15 Ducky's Dad

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Posted 05 November 2016 - 07:06 AM

I used to freeze in a block of ice, but that takes up a lot of freezer space.  I have found that the commercial quality vacuum seal bags will prevent freezer burn for up to a couple of years.  I order the bags from Amazon, and sometimes double-bag for prime stuff.






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