Recent content by Pisbill

Thanks for the suggestions. I am really enjoying the information i am finding on this site

Wow 40 to 50 I thought the goal was around 30. A lot of sites i saw said to only leave it 2 weeks. I left mine 20 days and has a good flavor. Do you think it is safe to eat at this point ? I was going to share with friends but don't want to give anyone anything not safe.

Hello everyone, This was my first attempt at duck prosciutto. I thought It turned out pretty good however it has a oily feel to it after slicing it, i am thinking it might be the slicer actually melting the fat causing it. Used equalization method at 3% kosher salt, .25% cure salt #1, 4.5%...