Duck Proscuitto

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Meat Mopper
Original poster
Aug 25, 2009
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.



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

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!
well we are doing prosciutto hams , but we want to do some coppa and soppressata .
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 !!
Looks great!

We need to have a protest!!!


Time for my nap..

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 ! is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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