More duck prosciutto

atomicsmoke

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• Nov 7, 2016

• #1

Seems that it's an "industry standard" now...called prosciutto despite being made from the breast.

Had some ducks for confit a few weeks ago. Time to deal with the breasts.

No excuse for the bad butchering job.

Unlike my previous batches (where I used the salt box method) this will be an equilibrium cure. I have a different method in mind for drying.

IMG_20161107_201555.jpg

• atomicsmoke
• Nov 7, 2016

See you in 10 days.

P.s. I will smoke them

 

Last edited: Nov 7, 2016

pc farmer

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• Nov 7, 2016

• #2

Info. We need info.

 

atomicsmoke

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Info on what? Dry Cure? Is the typical 0.25% cure and 2.5% salt

 

atomicsmoke

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• Nov 16, 2016

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Love duck prosciutto but never liked the asymmetric appearance of the slice. So this time I tied them up in pairs pancetta style .

IMG_20161116_205914.jpg

• atomicsmoke
• Nov 16, 2016

Will dry them out until tomorrow, then blow some smoke on them.

 

Last edited: Nov 16, 2016

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daveomak

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• Nov 16, 2016

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Great idea doing a double to even things up...  Should help the aging also....

 

atomicsmoke

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• Nov 18, 2016

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That's what I had in mind too.

These are store ducks. Can't wait to get farm ducks again - 1 lb breasts (halves).

 

BGKYSmoker

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• Nov 18, 2016

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Ohhhhh yeah

Going to be good.

Waiting

 

atomicsmoke

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• Nov 19, 2016

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IMG_20161119_170921.jpg

• atomicsmoke
• Nov 19, 2016

Nice tan... after about 30h of smoke.

 

Last edited: Nov 19, 2016

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daveomak

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• Nov 20, 2016

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Nice job on the smoke....   Looks better than perfect to me....  I'm guessing folks will be wondering how 30 hrs. of smoke can look like that... 

Me thinks Atomic has cold smoking down perfect....   Very nice....  

 

atomicsmoke

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• Nov 20, 2016

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I just rendered nice lard from some leaf fat I had.

IMG_20161120_123555.jpg

• atomicsmoke
• Nov 20, 2016

Will use a little to cover the exposed meat to slow down drying.

IMG_20161120_124045.jpg

• atomicsmoke
• Nov 20, 2016

IMG_20161120_124630.jpg

• atomicsmoke
• Nov 20, 2016

 

daveomak

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Hey Atomic....   Can you tell me the difference between Leaf Fat rendered and Lard purchased in the grocery store...  I could read it on the web, BUT, first hand experience is ALWAYS better....  

Dave

 

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• Nov 20, 2016

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Great post. The color looks perfect.


Lard? Yes, love lard for cooking.

Now I need to research leaf fat.

 

atomicsmoke

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• Nov 20, 2016

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Any lard will do here. Will wipe it off anyway...just needed something that doesn't go rancid.

Leaf fat is valuable as is best for pastries. Yields a bright white almost odourless lard. Creamier than lard rendered from backfat. Irrelevant in this case , but that's what I got. Backfat went for other projects.

When my wife saw the lard she got some ideas too for some Christmas baking. Hope there will be some left because I plan to use it for some confit.

This lard vs store bought? I guess the same difference as the one between store pork and the heritage breed pork.

 

daveomak

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• Nov 21, 2016

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Thanks Atomic....   Dave

 

atomicsmoke

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• Jan 10, 2017

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After over two months...At 25% weight loss. That's the skin/fat for you (slow drying).

No rim like you would get with single breasts. Soft, melts in your mouth. Best duck prosicutto I have made.

_20170110_205350.JPG

• atomicsmoke
• Jan 10, 2017

 

Last edited: Jan 10, 2017

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myownidaho

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• Jan 10, 2017

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That...looks...awesome! A fermentation chamber is on my list but life keeps pushing it down on the list. You give me incentive.

 

daveomak

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• Jan 11, 2017

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atomicsmoke said:

After over two months...At 25% weight loss. That's the skin/fat for you (slow drying).

No rim like you would get with single breasts. Soft, melts in your mouth. Best duck prosicutto I have made.

_20170110_205350.JPG

• atomicsmoke
• Jan 10, 2017

Click to expand...

You are a mean and rotten person dangling that GORGEOUS Duck Proscuitto  in front of us and living sooooooooo  far away....   I surely do like the way "doubling up" the breasts had an effect on the finished product...  Genius, pure genius...       pts atomic....

 

atomicsmoke

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• Jan 11, 2017

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MyownIdaho,

One of the reasons I dried the breasts in pair was the fact that I don't use a curing chamber.

 

redheelerdog

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• Jan 11, 2017

• #19

Looks delicious Atomic, thanks for sharing.

Very nice.

 

atomicsmoke

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• Jan 11, 2017

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Another view of the smoked/dried breast, twine removed, lard wiped off

IMG_20170107_171405.jpg

• atomicsmoke
• Jan 11, 2017