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More duck prosciutto - Page 2

post #21 of 30
Thread Starter 
And one sliced with flash
post #22 of 30
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 30

Man that looks great.

 

Nice work.

post #24 of 30
Wow! Looks fantastic! Great job!
post #25 of 30

Wow

 

Very nice.

 

Good job.

post #26 of 30

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

 

thanks.

post #27 of 30
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 30

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 30

Truly a classic work of art!

 

Disco

post #30 of 30

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

 

Quote:
 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!

 

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

 

 

Points for such a nice looking product!


Edited by Indaswamp - 5/4/17 at 7:27pm
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