Duck Breast prosciutto

Air dried cured Meat Techniques

Duck Breast prosciutto

Postby ped » Sun Nov 03, 2013 12:49 pm

I've have some duck breast prosciutto currently hanging of which I just used salt and no cure at the curing stage, once it is at the requisite weight loss I intend to vac pac but how long do you think it will last if unopened?
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Re: Duck Breast prosciutto

Postby ped » Wed Nov 06, 2013 10:36 am

Bump?
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Re: Duck Breast prosciutto

Postby onewheeler » Wed Nov 06, 2013 3:26 pm

I've got some which is a year old and still good. Rock-hard but good perhaps I should say...

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Re: Duck Breast prosciutto

Postby ped » Wed Nov 06, 2013 4:50 pm

Is that with or without cure#2 and is it vac pac'd and if not with cure and in vac pac how long do you recon it might last Martin?
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Re: Duck Breast prosciutto

Postby onewheeler » Wed Nov 06, 2013 5:10 pm

That one did have cure #2. However, I've done fillet of pork without cure, just salt, and it was still good after at least six months. Both just stored in the 'fridge in an unsealed plastic bag or wrapped in cling-film. Duck breast, pork fillet or similar thin cuts should dry quickly enough to get to a safe level of water content fairly quickly. Being nervous, I'd use cure now whatever.

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Re: Duck Breast prosciutto

Postby ped » Wed Nov 06, 2013 5:26 pm

Thanks Martin
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