8 pounds Duck (Can be substituted for chicken or turkey)
1 ¼ gallon Water
8 ounces TSM Poultry Brine
4 ounces TSM Insta Cure #1
1 cup Unsalted Cajun Seasoning
Steps:
Fill a food-grade container with 1 ¼ Gallons of ice-cold water.
Add all the dry ingredients to the water and stir until thoroughly mixed.
Rinse duck/poultry, trim excess fat and remove wings, neck, and body cavity (If any). Optional: using a pricker or bladed tenderizer, pierce the duck skin multiple times. This allows the poultry to breathe.
Place the duck / Poultry into brine – weigh down the duck with a heavy plate to submerge it completely. Add more water if needed to completely submerge. Refrigerate 2-4 days.
Remove the duck from the brine. Truss and hang for 1-2 hours at room temperature, allowing the surface to become tacky.
Now, smoke it! Place in a smoker at 130°F for 1 hour and 30 minutes before introducing heavy smoke. Gradually increase the temperature to 175°F by raising it about 15°F per hour. Hold temperature until duck reaches 165 F in center of breast.
Remove duck from smoker and let bloom (hang at room temperature) for an hour. Then, rinse under cold water, pat dry, and refrigerate overnight.
