I admit that I flawed the process somewhat, yesterday.
Yesterday I wanted to cold-smoke the duck breasts before the salt-cure, but it turned out that I kinda hot-smoked them. They aren’t cooked through, but they definitely formed a hot-smoked pellicle on the surface of the meat. So I’m not sure that the salt cure penetrated the meat correctly.
But there was really nothing to do but plow on, so I rinsed them, sprinkled with white pepper, dry-bagged them, and put them in the fridge to age for a week.
AND — I used a “Dinner Party” bag. 
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