Had a duck breast in the freezer and was going to do another prosciutto, but I ran across a recipe over at wurst circle and decided to run with it. Lightly spiced with pepper, ginger, cloves and cinnamon. I was initially concerned about the level of salt but in the end it tastes incredible and nothing over powering.
Cured for 8 days and into the smoker. Dried it for about 30 minutes at 120 before putting the maze in and turning up the heat to 175. Mix of cherry and pitboss fruit blend dust. Used about a row and a half and took it to 142 IT. I'm surprised the smoker kept up as cold as it was here that afternoon / evening.
Smoke gave the meat a deep exterior color.
Not so much the fat, but still looking good!
Couple of cut / slice shots
Of course things 1&2 are overseeing the evolution for QA purposes.
I gotta tell ya, that stuff is so tasty, from now on I'm going to do a few at a time. The fat is beyond decadent and the spice profile subtle, as was the smoke. Slightly hammy from the cure but I'm loving this stuff.
Happy Friday and thanks for looking!
Cured for 8 days and into the smoker. Dried it for about 30 minutes at 120 before putting the maze in and turning up the heat to 175. Mix of cherry and pitboss fruit blend dust. Used about a row and a half and took it to 142 IT. I'm surprised the smoker kept up as cold as it was here that afternoon / evening.
Smoke gave the meat a deep exterior color.
Not so much the fat, but still looking good!
Couple of cut / slice shots
Of course things 1&2 are overseeing the evolution for QA purposes.
I gotta tell ya, that stuff is so tasty, from now on I'm going to do a few at a time. The fat is beyond decadent and the spice profile subtle, as was the smoke. Slightly hammy from the cure but I'm loving this stuff.
Happy Friday and thanks for looking!
