First attempt at Duck Proscuitto: query re mould

Discussion in 'Curing' started by thorngrove, May 14, 2012.

  1. Hi everyone,

    I just did the duck proscuitto recipe from Ruhlman/Polcyn's 'Charcuterie' book with three duck breasts (rather wimpy ones to be honest, but duck was on special at Tesco, and I made a yummy confit with the legs). The first one turned out fine and tasted fantastic and lasted not long at all. :)

    [​IMG]

    Numbers 2 & 3 I left for another couple of days because they were a lot squishier. In the meantime the weather took an unexpected (for London) turn for the better over the weekend and my new hygrometer (?) says the humidity was 72% today. When I opened #2 & 3 they had flecks of mould on them. Blah. :-(

    I cut open #3 and barring the little islands of mould on either side of the cut the inside looks fine:

    [​IMG]

    Here's #2:

    [​IMG]

    The Ruhlman/Polcyn book says some mould is OK as long as it isn't furry and is white, but I have no experience with this. This is my first attempt at curing, other than salmon. It doesn't look furry and it's kinda white...

    What do people think? I washed them down with the recommended brine solution but am not sure if I should hang them up again or just park them in the rubbish bin as a scary failure. Am inclining to the latter I must admit! Opinions please?

    MTIA,
    cheers
    Tina
     
     
  2. diesel

    diesel Smoking Fanatic

    I have always followed the rule, when in doubt throw it out.  I don't enjoy getting sick.  Just playing it safe.  Others may have a better suggesting after looking at the picks.
     
  3. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thank you for posting!  If you would kindly go to Roll Call and introduce yourself so we may properly welcome you it would be much appreciated!  And, also, I'll send a PM to nepas, who is our dry curing expert for you to look at your Qview and he can better answer it for you. Thank you!
     
  4. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    The mold is not a bad thing as long as its not green or black.

    Squishy insides mean to much humidity causing the outter to dry faster. Your temp should be 60* and r/h 70%

    Its looking good though
     
  5. Diesel - Thanks for the feedback. [​IMG]

    Pops6297 - Hi! Have now posted on the Roll Call and updated my profile. Thanks for the reminder, and for the referral. [​IMG]

    Nepas - Thank you! It was white with going kinda greyish in the middle (moisture?). I think the temp was about 60-65°F/15-18°C for most of the week, then 'shot up' to 68-72°F/20-22°C the last couple of days. I'm unsure what the humidity was as my hygrometer only just arrived Monday and then read 72%.

    I took another look at the breasts last night and they looked fine, no more mould. The unopened one tasted great too! So thank you for easing my mind re that. I will have to get better conditions running for my next attempt. [​IMG]
     
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    YW

    Greyish could be the moisture.

    One thing to watch and smell for. If you have a rancid/gassy smell toss it. If you smell a sorta tangy/vinegarish smell all is going good.<-- This dont happen with all dry cure.

    Keep up the good dry cure.
     
     
  7. Good to know! I did take a whiff and it didn't smell rancid, but as far as I remember wasn't vinegary either. Thanks again. :smile:

    cheers

    Tina
     
     

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