1st attempt at duck prosciutto

[Pisbill]

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.

 

[pc farmer]

26 loss isnt dry enough I go 40 to 50 loss.

 

[Pisbill]

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.

 

[chef jimmyj]

It's Safe if stored in the Refer. Duck Breast like other red meats has a Sterile interior. If it is a bit too moist in the center, it's a quality issue. Not a Safety issue. Your refer might have a higher humidity than the recipe author's. Store it uncovered, on a Rack in the refer longer to get the center drier....JJ

 

[Pisbill]

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