Hello everybody,
After a few tests,I decided to start serious smoking ;)
The day before,I made the brine:
for 7 liters of boiling water,I add:
1.050 kg of sea salt
700gr of brown sugar
3 coffee spoon ground black peper
5 c.s. dried onion
1 c.s. dried garlic
2 c.s. dried pimento
2 c.s. dried "herbes de Provence"
2 c.s. dried "Espelette chilli"(a red chilli grown in the south west of France)
Mix well and let cool down over night.
Add the "filet mignon" and the breast of duck and let soak for 24 hours
(http://imageshack.us/a/img407/6021/dsc00459os.jpg)
(http://imageshack.us/a/img19/6333/dsc00462ja.jpg)
I generaly skin the breast of duck(as the English say:a few seconds on the lips,ten years on the hips...)
Rinse a fews seconds under cold water and pat dry
(http://imageshack.us/a/img339/9282/dsc00465hr.jpg)
(http://imageshack.us/a/img72/2042/dsc00467nc.jpg)
(http://imageshack.us/a/img826/314/dsc00472jy.jpg)
Keep overnight in the fridge,they will dry properly
(http://imageshack.us/a/img46/1983/dsc00473xl.jpg)
Here a pic before smoking
(http://imageshack.us/a/img580/2259/dsc00554mx.jpg)
I smoked them for 8 hours with pecan wood
(http://imageshack.us/a/img405/9782/dsc00564hp.jpg)
Can't wait tasting them :)
(http://imageshack.us/a/img42/171/dsc00571id.jpg)
But I will let them dry two of three days more in the fridge before vacuum-packing them
(http://imageshack.us/a/img824/2239/dsc00576uu.jpg)
Part of them will be deep frozen,a few wil rest at the bottom of the fridge (they will keep in good condition for at least two months)
that be one full smoker