I'm trying out a 5 spice duck breast bacon cure. I usually score duck breast, but not bacon. What do you think? To score or not to score?
I'm leaning to not because I don't want fat to render out when I smoke it on saturday.
It's a duck breast. I'm going for something more like back bacon than American belly bacon. There should be that fat at the top.
I'm planning to cure from now until Saturday then smoke it at 250. My cure
1 lb duck breast
2.4 g pink salt #1 prague powder
10g raw cane sugar
12g maple syup
5 spice powder (didn't measure)
I ended up not scoring. I think it would be really tough to slice if I did. Now the next question... what kind of wood :D
I got apple, cherry, pecan, blueberry, sugar maple, pear. I'm leaning to maple to go with the maple syrup.