Duck Proscuitto

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

Joined
Apr 23, 2009
Messages
34,954
Reaction score
14,313
Location
☀️ Clearwater, FL ☀️
I've been putting off full muscle curing forever, then my Chamber of Cheesiness died and I put it off again. But I fixed the chamber (which also means more cheese), and here we are. If this goes well, next is the ham leg version.

I bought a bunch of duck breasts online. Doing one, see how it goes, then the rest. Anyway, some pics to get this thread going. (shout out to my buddy @Gadjobrinus).
  1. Coat in salt (and optionally other spices) overnight to dry out the surface of muscle. Meat gets much darker after this.
  2. Wrap in cheesecloth and hang in chamber for a couple of weeks until it's well dried.
  3. Slice thin, eat.
More to come...
1640133467088.png
1640133472555.png
1640133476229.png
 
OP
passedpawn
Joined
Apr 23, 2009
Messages
34,954
Reaction score
14,313
Location
☀️ Clearwater, FL ☀️
This stuff is rediculously easy to make and tastes great. Hard part is slicing it thin. I threw away my mandoline a long time ago due to too much blood-letting. Used my sharpest knife, but the duck was pretty dry and had trouble getting nice thin slices from it. I need a meat slicer

1642113400247.png
 
Top