Okay, so I have not perfected it yet but I'm close enough to talk about it...
I got a smoker for Christmas...it's not a manly smoker...it looks like a crock pot but it works...quick and easy....
Anyway, I salt cured a couple of duck breasts for 24 hours (too long) then rinsed them. I used a salt cure that was 1 teaspoon of pink curing salt and one cup of kosher salt.
Before smoking the pieces I coated with a 2/3 brown sugar and 1/3 black pepper dry rub then cold smoked all four pieces for 1 hour. I took two out then hot smoked the remaining pieces for 20 minutes.
I sliced some off of both types and dry fried them on both sides. It smelled exactly like bacon but tasted like country ham. However, I think because I cured it for too long, it was way too salty. Other than being too salty it was exactly like country ham - exactly
The picture is a piece that was both cold and hot smoked. The ones that were only cold smoked came out more tender.
I going to do this again but cut the cure time down to 8 hours and only cold smoke for 1 hour.
Sorry it's a cell phone picture from kitchen lighting.
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