Today we are making and eating smoked watermelon. Lots of requests for this video and quite frankly I was super curious as to what it tasted like. After it was all said and done there are a few things I would have done differently. The flavor was great and this would have been AMAZING had it been a piece of pork but as you will see in the video our thoughts on this interesting culinary invention.

Check out my kids’ reactions to this food at the end as well as mine and Cecelia’s.

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In the Original recipe I believe that Ducks Eatery used Salt, Oregano, Oak Ash, and Coriander but we though we would SPICE IT UP for our version!!!

Recipe for the cure/Brine: Basically, you can do what ever you want!!

Weigh the watermelon multiply the weight of the watermelon by each percentage..
2.5% salt
1.5% Brown Sugar
1% mustard Seed
.45% coriander Seed
.36% all spice
.36% ground ginger
3 bay leaves
5 cloves
4 juniper berries
2 cinnamon sticks
.45% pepper flakes
1 Tablespoon of oak ash (optional)

Peel the watermelon. Make the brine. After the brine cools place the watermelon in the brine for 3 days. Remove from the brine and wash off the spices. Place back in the fridge for 12 hours on a rack to dry. In a smoker with Applewood smoke, smoke on low heat 130150 for 4 hours then raise the temp to 190 for another 4 hours. Remove from heat, score the top of the watermelon, and prepare watermelon gravy. In a cast iron skillet add your watermelon juice, balsamic vinegar, honey, olive oil, and 1 rosemary branch. Let cook till it starts reducing. Place your watermelon in the skillet and baste your sauce over it. Remove watermelon and add 2 tablespoons of flour to your skillet. Stir well to form a watermelon gravy. It should start to thicken up.

Serve and enjoy…

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Eric