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Thread: How to make delicious sandhill crane smoked bacon

  1. #1

    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...-smoked-bacon/
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    Always wondered if they were good.... They are completely protected in Florida, and we have them everywhere.
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  5. #4
    Quote Originally Posted by Sparkyprep View Post
    Always wondered if they were good.... They are completely protected in Florida, and we have them everywhere.
    They are calling them ribeye of the sky. Meatchicken was trying to get them listed as a game bird but it didnt pass last year. I'm going to try one soon.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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    I wanna try it too.
    You will never be forgotten. RIP Corporal Bradley Coy (USMC)

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    Quote Originally Posted by BucketBack View Post
    17 reasons why
    At least!
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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