hawgrider
03-14-2018, 05:35 AM
http://cdn0.wideopenspaces.com/wp-content/uploads/2018/03/crane-630x339.png
O’Dell’s curing recipe couldn’t be any simpler. It’s one part brown sugar and one part Tender Quick curing mix. He rubs the cure into the crane breasts and then sticks them in the refrigerator for 10-12 hours.
After the breasts have cured in the fridge for the allotted time, he rinses them off under a faucet. After patting them dry, he sprinkles with pepper and places them on a kettle smoker using aromatic pecan wood to add a bit of sweet flavor to the meat. He smokes to a final temperature of around 140-150 degrees.
Once finished and at the proper temperature, O’Dell slices the crane breasts very thinly across the muscle grain and serves. It’s just that easy. http://www.wideopenspaces.com/how-to-make-delicious-sandhill-crane-smoked-bacon/
O’Dell’s curing recipe couldn’t be any simpler. It’s one part brown sugar and one part Tender Quick curing mix. He rubs the cure into the crane breasts and then sticks them in the refrigerator for 10-12 hours.
After the breasts have cured in the fridge for the allotted time, he rinses them off under a faucet. After patting them dry, he sprinkles with pepper and places them on a kettle smoker using aromatic pecan wood to add a bit of sweet flavor to the meat. He smokes to a final temperature of around 140-150 degrees.
Once finished and at the proper temperature, O’Dell slices the crane breasts very thinly across the muscle grain and serves. It’s just that easy. http://www.wideopenspaces.com/how-to-make-delicious-sandhill-crane-smoked-bacon/