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Thanksgiving morning either!
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Posted this in the general forum & then realized I probably should have put it here:
Well, I butchered a couple of ducks last weekend. Cured & hung three breasts for prosciutto & want to smoke the fourth. I cured it like I would for prosciutto - tasted some smoked duck breast the other week that had been brined & thought the flavor was a little lacking. Looking for anything you got in the way of advice.