Duck Proscuitto

[passedpawn]

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...

 

[FromZwolle]

#yesplease.

 

[passedpawn]

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

 

[bracconiere]

if you can build a cheese cave, you can build a jig guide for your knife that's adjustable....

what do you plan on using the meat for?

 

[FromZwolle]

what do you plan on using the meat for?

he's probably going to eat it.

 

[passedpawn]

he's probably going to eat it.

Haha, right, but I might use it in a pasta dish. Not sure yet.

 

[bracconiere]

he's probably going to eat it.

and here i thought he was going to keister it....

damn, you people! now i'm thinking about duck pepperoni in natural casing!!!


and now i'm glad i'm fasting today!!!

 

[FromZwolle]

Haha, right, but I might use it in a pasta dish. Not sure yet.

wrap it around some scallops first.