Duck Prosciutto
Posted: Sat Dec 16, 2017 3:35 pm
I’m attempting duck prosciutto for the 1st time and was planning on hanging the duck breast in cheese cloth in the fridge. I’ve seen where people have weighted the breast once it comes out of the brine and wrapped in cheese cloth and when it losses 30% from that weight after the brine it’s done. That seems like a lot since the dry brine has already pulled moister out. I haven’t found anything official on line how to do this method correctly and safely. Is the 30% weight before the dry brine or after the dry brine?, since I’ve never done this it would be hard to tell by touch? The method I’m using is below.
Mixed together:
2 – cups canning salt
1 –cup white sugar
1 –cup dark brown sugar
¼ tsp pink salt – (just under ¼ tsp) – 13.5 oz of duck breast
1 tsp garlic powder
1 tsp pickling spice
4 thin duck breast slices – 13.5 oz - total weight
I plan on brining in the fridge for 24 hours, quick rinse, pat dry, cover the breast with cracked pepper and wrap in cheese cloth.
I wanted to do a cold smoke at 90 degrees for 1 hour using some apple wood, should I smoke it with the cheese cloth or without? or should I smoke it after it dries in the fridge?
Mixed together:
2 – cups canning salt
1 –cup white sugar
1 –cup dark brown sugar
¼ tsp pink salt – (just under ¼ tsp) – 13.5 oz of duck breast
1 tsp garlic powder
1 tsp pickling spice
4 thin duck breast slices – 13.5 oz - total weight
I plan on brining in the fridge for 24 hours, quick rinse, pat dry, cover the breast with cracked pepper and wrap in cheese cloth.
I wanted to do a cold smoke at 90 degrees for 1 hour using some apple wood, should I smoke it with the cheese cloth or without? or should I smoke it after it dries in the fridge?