Coffee And Molasses Cured Duck Breast Bacon Recipes

HONEY MOLASSES CURED BACON RECIPE - (4.2/5)

HONEY MOLASSES CURED BACON Recipe - (4.2/5) image

Provided by Beefman-2

Number Of Ingredients 10

Ingredients

5 LB PORK BELLY, SKIN REMOVED
2 TSP INSTA CURE #1
1/4 - 1/2 CUP OF MOLASSES HONEY MIXTURE
2 TBSP KOSHER SALT
1/2 BROWN SUGAR
2 TBSP GROUND MUSTARD
HONEY MOLASSES MIXTURE
1 - 12 OUNCE JAR OF GRANDMAS MOLASSES
1 - 24 OUNCE CONTAINER OF ORANGE BLOSSOM HONEY
MIX THE TWO TOGETHER SIMMER FOR 30 TO 45 MINUTES LET COOL AND PLACE INTO AIR TIGHT CONTAINER. USE WHEN NEEDED.

Steps:

MIX ALL DRY INGREDIENTS TOGETHER IN A BOWL, MIX START TO ADD IN MOLASSES MIXTURE TILL YO HAVE A THIN SLURRY MIXTURE, APPLY MIXTURE TO PORK BELLY RUBBING IT IN COATING THE BELLY EVENLY. PLACE INTO 2 GALLON SEALABLE BAG, REMOVING AS MUCH AIR AS POSSIBLE FOLDING EXCESSIVE BAG UNDER THE BELLY. PLACE IN FRIDGE, FOR 6 - 7 DAYS TILL FIRM TO THE TOUCH, TURNING OVER ONCE A DAY. WHEN READY REMOVE FROM FRIDGE, REMOVE FROM BAG RINSE THOROUGHLY RUBBING IT WITH HANDS AS YOU RINSE TO REMOVE EXCESSIVE SALT. SET ON RACK TO AIR DRY, IF POSSIBLE IN FRIDGE ON THE RACK AND COOKIE SHEET LET DRY 2 TO 3 HOURS PULL FROM FRIDGE AND LET COME UP TO ROOM TEMPERATURE. START YOUR SMOKER. SMOKER TEMP AT 175 F, SMOKE WITH MAPLE OR APPLY FOR 2 HOURS. CONTINUE TO COOK IN THE SMOKER TILL THE BACON HAS REACHED AN I.T. OF 140- 145 THEN REMOVE, PLACE ON COOLING TRAY AND LET COOL, THEN INTO FRIDGE OVER NIGHT TO FIRM UP, NEXT MORNING REMOVE FROM FRIDGE, SLICE, COOK AND ENJOY

BACON WRAPPED DUCK BREASTS

Bacon Wrapped Duck Breasts image

A simple way to prepare duck breasts without the 'gamey' taste. Serve with wild rice and fresh bread for a special meal.

Provided by TRIBOYS

Categories Meat and Poultry Recipes Pork

Time 21h15m

Yield 6

Number Of Ingredients 6

Ingredients

¼ cup salt
8 cups water
12 duck breast halves
12 slices bacon
1 (16 ounce) bottle Italian-style salad dressing
toothpicks

Steps:

Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

Nutrition Facts : Calories 532.3 calories, Carbohydrate 8 g, Cholesterol 242.8 mg, Fat 32.5 g, Protein 50.1 g, SaturatedFat 6.7 g, Sodium 1809.7 mg, Sugar 6.1 g

COFFEE AND MOLASSES CURED DUCK BREAST BACON

Coffee and Molasses Cured Duck Breast Bacon image

Categories Duck Breakfast Brunch Side Meat Bacon Summer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 2 1/2 pounds

Number Of Ingredients 10

Ingredients

4 cups cold water
2 cups freshly brewed strong coffee
1 cup kosher salt
1/2 cup packed dark brown sugar
2 1/2 tablespoons Insta Cure No.1 (curing salt)
1/4 cup molasses (regular or robust, not blackstrap)
3 cups ice cubes
6 Pekin (sometimes called Long Island) duck breast halves with skin (about 7 oz each)
Special Equipment
a 1- to 2-gallon plastic storage tub; a 22 1/2-inch kettle grill with a lid and a hinged top rack; a 12- by 8- by 2-inch disposable aluminum roasting pan; 6 cups hardwood sawdust (3/4 lb; not from treated wood; see Shopping List, page 162); charcoal briquettes; a chimney starter; long metal tongs; an instant-read thermometer

Steps:

Cure duck:
Stir together water, coffee, kosher salt, brown sugar, and Insta Cure in storage tub until solids are dissolved, about 3 minutes, then add molasses and stir until dissolved. Add ice and stir until cure is cold (ice may not melt completely; keeping liquid cold slows salt absorption).
Add duck to cure and weight down with a large plate (to keep submerged). Chill, tub covered with a lid or plastic wrap, 6 hours.
Rinse duck and pat dry, then discard brine.
Prepare grill and cold-smoke duck:
Prepare grill and cold-smoke duck followingprocedure for grilling and cold-smoking chicken legs . (Duck will not be cooked.)
Cool duck completely, uncovered, then chill, wrapped in plastic wrap until ready to thinly slice and fry (seeduck breast bacon and frisée salad recipe ).

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