I got this recipe from the book Charcuterie: we salted the duck breast for 24 hrs and then i rinsed them and peppered them . I wrapped them in cheese cloth and they will hang for 7-10 days.
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I just finished reading through that book. I am going to try the maple cured bacon this upcoming week. I think that this type of cooking/preserving meat goes hand and hand w/ smoking meat. I cannot wait to start learning all the recipes. What are you going to do next?
The duck looks great!
True fully the more I read and learn I am thinking of buying some Berkshire pigs and raising them just so I have some old time pork available to do all this..... Pork is too lean today, it is not like the old days even pork chops taste different. They breeding the swine too lean and it is loosing its flavor, when the hog looses its flavor they are breeding back to the Berkshire blood line to add flavor and fat. So I am on the mission for better pork of my own to cure , smoke and eat !!