Duck breast charcuterie....

[dernektambura]

I am planning on doing dry cure duck breast charcuterie.... I have pretty good knowledge about making capicola but never cured duck breasts. It's jus dry cured and air dried over time until it looses about 30% weight... should be pretty straightforward... any pointers about spices.... should I go just plain SPG or something more....

 

[indaswamp]

Makes great pastrami.....
And also works well as prosciutto.

 

[dernektambura]

Makes great pastrami.....
And also works well as prosciutto.

in that case plain and simple. . salt only to really taste what is duck breasts charcuterie...

 

[indaswamp]

slice ultra paper thin.....it is damn good...

 

[dernektambura]

slicing is not a problem... invested in good meat slicer years ago... will post once I'm done. . good or bad... lol

 

[indaswamp]

<thumbs up>

 

[indaswamp]

I like this recipe...
https://honest-food.net/duck-prosciutto-recipe/

 

[atomicsmoke]

You have two options:
1. salt box method. Foolproof, quick but expect dry rim. Tasty nevertheless. Soak after curing to remove some of the salt.

2. Tie breasts in pairs after curing- use the skin as casing. Make sure its tight otherwise will spoil. It did for me once. When it worked it was the best duck prosciutto i tasted. Use nitrite if you go with the double method.

My thread...includes the failure
https://www.smokingmeatforums.com/threads/duck-score.257595/

 

[atomicsmoke]

About the spices...i dont find a lot of spice/herbs flavours left in whole muscle dry meats. Maybe my tasting buds are numb from so much smoke (not cigarette smoke).

The only time herb flavours carried into the final product was for a rolled lamb prosciutto. I cured it with herbs in pieces than rolled it - probably why.

 

[dernektambura]

You have two options:
1. salt box method. Foolproof, quick but expect dry rim. Tasty nevertheless. Soak after curing to remove some of the salt.

2. Tie breasts in pairs after curing- use the skin as casing. Make sure its tight otherwise will spoil. It did for me once. When it worked it was the best duck prosciutto i tasted. Use nitrite if you go with the double method.

My thread...includes the failure
https://www.smokingmeatforums.com/threads/duck-score.257595/

Now your advice is truly learning experience....to use duck skin as casing is somethings I wouldn't think about....Prague cure #2 is best way to go cuz probably I wont be able to avoid small air pockets between two pieces... Thank you for pointers,... it is great to meet and learn from knowledgeable people like yourself, indaswamp and others. .

 

[dernektambura]

About the spices...i dont find a lot of spice/herbs flavours left in whole muscle dry meats. Maybe my tasting buds are numb from so much smoke (not cigarette smoke).

The only time herb flavours carried into the final product was for a rolled lamb prosciutto. I cured it with herbs in pieces than rolled it - probably why.

Yes. I did boneless leg of lamb couple of years ago... didn't rub any spices on but rather, boiled spices in brine, cooled brine and wet cured for two weeks and dry cured untill lost 30% of weight... it was delicious... man, you gonna bankrupt me with ideas... now I'm gonna do lamb leg again... lol...

 

[chef jimmyj]

I have two fat Pekins waiting for me to get around to Confit Legs and Prosciutto Breasts...JJ

 

[atomicsmoke]

I have two fat Pekins waiting for me to get around to Confit Legs and Prosciutto Breasts...JJ

Chef

Those Pekins should be even fatter 4 months later...or were they frozen? Ha ha

 

[atomicsmoke]

I am planning on doing dry cure duck breast charcuterie.... I have pretty good knowledge about making capicola but never cured duck breasts. It's jus dry cured and air dried over time until it looses about 30% weight... should be pretty straightforward... any pointers about spices.... should I go just plain SPG or something more....

How is the duck prosicutto project?