Salt brine for ducks

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Salt brine for ducks

Postby samfisher » Wed Jan 30, 2013 10:29 pm

I was wondering how long you can keep ducks in a brine. The last batch I made was in for a week and some of the meat stiffend up and got darker or some got a little grey but when it was cooked it tasted fine. So am I keeping it in to long or is that just what happenes?
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Re: Salt brine for ducks

Postby rebelp74 » Wed Jan 30, 2013 11:30 pm

Not sure, I only brine up to 2 days. I do it just to get flavor into the meat.
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Re: Salt brine for ducks

Postby OmegaRed » Thu Jan 31, 2013 7:25 am

I do it 2-3 days. I usually change it out after day two. Probably not necessary, but it seems to get more of the blood out.
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Re: Salt brine for ducks

Postby rebelp74 » Thu Jan 31, 2013 3:18 pm

I let em soak in a ice chest on ice for a week after I clean em. Then freeze em, that soak gets most of the blood out.
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Re: Salt brine for ducks

Postby tmclaimerFL » Thu Jan 31, 2013 8:44 pm

If I do a brine I only do it for about 2-4 hours. I think if its done too long it absorbs too much slat and the meat doesnt taste as good. The brine doesnt need very much time to draw out the blood.
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Re: Salt brine for ducks

Postby Omaha Clucker » Fri Feb 01, 2013 8:15 am

if I do 4-6 breasts I use a 3 qt bowl and soak for 3 days, changing the water every day. The first 2 days I use a couple tablespoons of salt and then the 3rd day just water.
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