Duck Bacon

User Reviews

5

10 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    4 hrs

  • Curing Time

    5 d

  • Total Time

    5 d 4 hrs 10 mins

  • Servings

    4 servings

  • Calories

    139 kcal

  • Cuisine

    American

Duck Bacon

This recipe can of course be scaled up. I will give you directions for cold smoking below. If you can't cold smoke your bacon, hot smoke it at the lowest temperature your smoker will go for 3 hours. Wood choice is up to you.

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Ingredients

Servings
  • 2 duck breasts
  • salt (See headnotes for how much)
  • Curing salt (See headnotes for how much)

Instructions

  1. Weigh each duck breast in grams. Now weigh out 2 to 2.5 percent of that weight in salt; I use Diamond Crystal kosher salt. Sea salt is good, but you want a fine grained salt with no iodide. Weigh out 0.25 percent of the breast's weight in curing salt no. 1. Massage that into the meat. Repeat for the next breast, and so on if you are doing many.
  2. Vacuum seal the breasts with any excess salt. Set them in the fridge for at least 3 days, and up to 10 days. This cure will not make them too salty. I generally go 5 days to make sure the cure has reached the center of the meat.
  3. Rinse and pat dry. Cold smoke the breasts for at least 8 hours, and you can repeat this process every day for several days if you want a very smoky product. Slice with the skin side down. Use like regular bacon.

Nutrition Information

Show Details
Calories 139kcal (7%) Protein 22g (44%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 87mg (29%) Sodium 64mg (3%) Potassium 303mg (6%) Vitamin A 60IU (1%) Vitamin C 7mg (8%) Calcium 3mg (0%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 139 kcal

% Daily Value*

Calories 139kcal 7%
Protein 22g 44%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 87mg 29%
Sodium 64mg 3%
Potassium 303mg 6%
Vitamin A 60IU 1%
Vitamin C 7mg 8%
Calcium 3mg 0%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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