Dry curing for dry storage

[archeryrob]

I did some goose and duck breast with a brown sugar cure recipe and smoke them to 160 long and slow to dry them. Once done I dried them in the refrigerator for a week or two. I sliced most right away and froze it for finger food.

I left the duck breast in the fridge and they are dry as can be. I saved 1 goose breast and wrapped in a piece of cotton sheet and tied in string and hung it in the basement. Nothing grows on them and there is no spoilage at all.The dog and I have eating two duck breasts, but its not quite as appealing as freshly cooked or frozen at all.

Here is the question, when stored in this way, how is it best to use the meat? I have not touched the goose breast but the duck is hard as a soft rock. Would you soak to re-hydrate before eating? Anyone done this and how is is best prepared for eating again?

 

[atomicsmoke]

Fridge or basement it will keep drying. Won't taste as fresh even if you rehydrate. But would still be edible: pasta, salads. The dog probably can't tell the difference.

Why didn't you vacpack it before storing in the fridge?

 

[archeryrob]

I vac packed most of it, but I wanted to learn old tyme curing and storage (Pre-refidge and vac packing)

So still looking for options and ideas. So this is probably why Indians slices it to jerky before smoke drying as it would be easier to eat. ;)