daffy... wrote:200 hundred should be right, i cant understand that... to much heat would make it dry. duck being so fatty should withstand that no problem
..Daffy, take a looky here,..daffy... wrote:200 hundred should be right, i cant understand that... to much heat would make it dry. duck being so fatty should withstand that no problem
..Seems a little too long don't it? I've done that before with just the breasts on the rack,..turns 'em into "mini mummies"..I like to wrap bacon around them for longer smoking periods to keep 'em moist..aftershox454 wrote:daffy,
the newest batch i did, was left in the smpoker for three hours at about 200 degreees.
It came out pretty dry, and brittle.
..I'm like you on that Daffy,..I'd want to get the internal temp there..Here's some info I've logged in memory..Small Teal stuffed with Tangelos wrapped in bacon on the smoker,..there's no temp gage on it, but 1 1/2 hr. does it....breasts..wrapped in bacon,..around 1hr. Baked in the oven at 400deg.,..mo more than 30minutes (the whole duck).. if this helps any...daffy... wrote:. you could always try a even lower heat. 140-160 but i dont no how id feel about that with wild game
daffy... wrote:you can eat duck as low as 120. wild bird i like 140
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