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More duck prosciutto - Page 2

post #21 of 29
Thread Starter 
And one sliced with flash
post #22 of 29
Thread Starter 
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.
post #23 of 29

Man that looks great.


Nice work.

post #24 of 29
Wow! Looks fantastic! Great job!
post #25 of 29



Very nice.


Good job.

post #26 of 29

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



post #27 of 29
Thread Starter 
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.
post #28 of 29

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.

post #29 of 29

Truly a classic work of art!



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