More duck prosciutto

atomicsmoke

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• Jan 11, 2017

• #21

And one sliced with flash

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• atomicsmoke
• Jan 11, 2017

 

Last edited: Jan 11, 2017

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atomicsmoke

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• Jan 11, 2017

• #22

My take on weight loss target: 30% is a guideline. Go with what you like. Some fatty cuts will lose less, some ground meat products taste better at 35%+ loss.

For this breast 30% would have made it a little chewy.

One good method in my opinion is to plot the weight loss. When you see the graph changing the slope drastically you can pull it.

 

Last edited: Jan 11, 2017

pc farmer

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• Jan 11, 2017

• #23

Man that looks great.

Nice work.

 

smokin jay

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• Jan 11, 2017

• #24

Wow! Looks fantastic! Great job!

 

BGKYSmoker

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• Jan 11, 2017

• #25

Wow

Very nice.

Good job.

 

gnatboy911

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• Jan 11, 2017

• #26

Sorry if this is a silly question, but where do you hang these for the 2 months drying time?  fridge?

thanks.

 

atomicsmoke

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• Jan 11, 2017

• #27

Not a silly question at all. I dry meats in the cold room (cellar). Has low humidity and temps in the winter: not ideal for long term drying but I get decent results.

 

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gnatboy911

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• Jan 11, 2017

• #28

Thanks AtomicSmoke, I wish I had a cellar.  I have an unheated garage that could work during the winter, however I know it gets below freezing in there on occasion.

 

disco

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• Jan 12, 2017

• #29

Truly a classic work of art!

Disco

 

indaswamp

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• May 4, 2017

• #30

Beautiful! According to Hank Shaw over @ Honest-Food.net, Goose pastrami is traditional:

 Although here’s an interesting tidbit from Wikipedia: “Among Jewish Romanians, goose breasts were commonly made into pastrami because they were inexpensive.”
So there ya go. This is traditional!

Click to expand...

I would imagine both ducks and geese were used to make prosciutto as well....

Points for such a nice looking product!

 

Last edited: May 4, 2017