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    Goose prosciutto question

    It’s moving a little faster in the paper bag - it went from losing 1-2 grams per week to 4-5, but it will still take forever to hit 50%. Do you think it could be safe to eat at a lower percentage of water loss? Many thanks!
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    Goose prosciutto question

    Unfortunately it’s the other way around. 50 days of drying and only 15% weight loss (target acc. to recipe is 50%). It’s only losing 1-2 grams a week at this point.
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    Goose prosciutto question

    Thanks so much for responding. Salting for 21 days and now drying has reached 50 days. It is drying in a regular refrigerator. One of the reasons I chose this recipe is that I don’t have a drying chamber setup yet and this is supposed to work in a normal fridge. I checked today and temp in...
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    Goose prosciutto question

    Hi, I am new to this forum and posted this under food safety. I am trying my luck under curing in case someone with an answer didn’t see the post there. I am trying to figure out what to do with two goose breasts pressed together (fat layers on outside) that are not drying out in a regular...
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    Goose prosciutto question

    Hi, I am trying to figure out what to do with two goose breasts pressed together (fat layers on outside) that are not drying out in a regular fridge. I was trying out Michael Chiarello’s duck breast prosciutto recipe from his Bottega cookbook. The recipe calls for 2 moularde duck breasts from...
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    HOMEMADE LOX WITH RECIPE & STEPS, PLENTY OF Q-VIEW

    Questions for SmokinAl: (1) Bbally’s recipe says 1/2 cup salt and 1/2 cup sugar. Your adaptation says 1 1/2 of each. Why the tripling? Or is it the equivalent of “a half”? (2) I didn’t understand Bbally’s explanation of the initial soak / wet brine. Any insight as to its purpose and relationship...
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