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  • Re: Duck Breast Pastrami

    Final product. Sous vide for 60 min at 110 to defrost. Scored and rubbed. Smoked at 225 for 2.5 hours to get to 150 degrees. Refrigerated while I waited for dinner time. Fries were done in duck fat w…
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  • Re: Duck Breast Pastrami

    I only used the sous vide to defrost it. Then smoked for a few hours to 150. Will add more pics when I get my Reubens done. 
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