Duck Proscuitto

Discussion in 'Drying/Dehydrating' started by cycletrash, Feb 6, 2011.

  1. cycletrash

    cycletrash Meat Mopper

    I got this recipe from the book Charcuterie: we salted the duck breast for 24 hrs and then i rinsed them and peppered them . I wrapped them in cheese cloth and they will hang for 7-10 days.



  2. cycletrash

    cycletrash Meat Mopper

    They got a little cold smoke since they hung out in my cellar with my hams and my pork butt  that I am smoking for the superbowl
  3. cycletrash

    cycletrash Meat Mopper

    I for got to add the pic..LOL

  4. cycletrash

    cycletrash Meat Mopper

    I gotta say this duck prosciutto turn mighty tasty

    dave54 likes this.
  5. diesel

    diesel Smoking Fanatic


    I just finished reading through that book.  I am going to try the maple cured bacon this upcoming week.  I think that this type of cooking/preserving meat goes hand and hand w/ smoking meat.  I cannot wait to start learning all the recipes.  What are you going to do next?

    The duck looks great!
  6. cycletrash

    cycletrash Meat Mopper

    well we are doing prosciutto hams , but we want to do some coppa and soppressata .
  7. cycletrash

    cycletrash Meat Mopper

    True fully the more I read and learn I am thinking of buying some Berkshire pigs and raising them just so I have some old time pork available to do all this..... Pork is too lean today, it is not like the old days even pork chops taste different. They breeding the swine too lean and it is loosing its flavor, when the hog looses its flavor they are breeding back to the Berkshire blood line to add flavor and fat. So I am on the mission for better pork of my own to cure , smoke and eat !!
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Looks great!

    We need to have a protest!!!


    Time for my nap..

  9. baboy

    baboy Fire Starter

    Looks grest, I have that book and will be trying that recipe as soon as I can find some good duck breast.
  10. Awesome! Looks awesome...

    Every time i see your basement set up i shake my head in disbelief LOL!
  11. ak1

    ak1 Master of the Pit OTBS Member

    That's after 7-10 days? And, it's good to go?

    p.s. not questioning, but asking.
  12. cycletrash

    cycletrash Meat Mopper

    Yes...7 to 10 days and it was cured , everyone that tried it thought it tasted like ham prosciutto. And I agree we should protest for better hogs !!! Hell with being politically correct ,lets eat good !
  13. ak1

    ak1 Master of the Pit OTBS Member

    Thanks. It does look damn good.[​IMG]

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