This topic contains 2 replies, has 2 voices, and was last updated by 
Crow Bar 5 months, 1 week ago.
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Well, while strong, it is good!
Has a very intense flavor, then salt and then the pepper at the end.
Just like ham Prosciutto, I would not eat this by itself, but with other things or to give additional flavor.
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How long did you dry the duck? Hang dry?
Do you have a recipe for pork procuittio? I am looking for one for our abbotoire to try this year
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Packed the duck breasts in salt for 24hrs.
Rinsed and pat dry with paper towels.
Applied finely ground black pepper, wrapped in cheesecloth, and put it in the fridge for 10 days. Supposed to hang dry it in a place that is 50-60 degrees and high humidity for 7 days, but I dont have a dedicated box that I can control the temp and humidity yet.
So in the fridge it went. Then let it hang in a room about 50 degrees and very dry for 3 days.After the few slices I tried yesterday, I did not wake up dead this morning so I am guessing it is ok.
Let me get back to you on the pork.
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