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% brown sugar .5% thyme, 1.5%pepper. Cure time was 4 days and aged time was 20 days in the refrigerator the center was a little bit wetter than I was expecting however i was at about 26% weight loss. I read else where to vacuum seal it and give it another week to allow the moisture to equalize.
what are ya thoughts.
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% brown sugar .5% thyme, 1.5%pepper. Cure time was 4 days and aged time was 20 days in the refrigerator the center was a little bit wetter than I was expecting however i was at about 26% weight loss. I read else where to vacuum seal it and give it another week to allow the moisture to equalize.
what are ya thoughts.