PURPOSE: A method of manufacturing fig aging smoked duck is provided to remove the typical stench of the duck, to make the meat tender, to neutralize the fat, and to harmonize of the taste by using figs.CONSTITUTION: A curing solution is manufactured by mixing various curing agents in a massage tumbler(S11). The curing solution is stirred at -2-25 deg. C for about 15-30 minutes(S12). After raw duck meat is put in the massage tumbler, the raw duck meat is aged by immersing the raw duck meat into a curing solution while the massage tumbler is rotated at 8-10 rpm for 600-780 minutes(S21). . The massage tumbler is cooled by circulating the refrigerant within the jacket after aging the raw duck meat(S22). The raw duck meat is smoked using black oak or charcoal at 80-220 deg. C for 120-180 minutes in a thermal processing chamber(S30). The curing agents are manufactured by mixing fig sauce 92.30 wt%, regal brine mix 6.92 wt%, and sodium erythorbate 0.78 wt%. The regal brine mix is manufactured by mixing salt 23.79 wt%, sodium metaphosphate 3.20 wt%, sodium pyrophosphate 1.75 wt%, sodium carbonate 1.00 wt%, sodium nitrite 1.44 wt%, sodium nitrate 0.13 wt%, maltodextrine 23.00 wt%, and sodium polyphosphate 45.69 wt%. The massage tumbler is a double jacket container structure with a partition wall inside, and maintains the inner temperature -10-25deg. C.COPYRIGHT KIPO 2013[Reference numerals] (S11) Step of manufacturing a curing solution by mixing various curing agents in a massage tumbler (S12) Step of stirring the curing solution at -2 to 25 deg. C for 15 to 30 minutes (S21) Step of immersing and aging raw duck meat with the curing solution, manufactured from (S10), while rotating the massage tumbler at 8 to 10 rpm/min for 600 to 780 minutes after the raw duck meat is put into the massage tumbler (S22) Step of cooling the massage tumbler by circularly supplying a refrigerant in a jacket after the raw duck meat is aged (S30) Step of high temperature smoking the raw duck meat
