More duck prosciutto

Discussion in 'Curing' started by atomicsmoke, Nov 7, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.


    See you in 10 days.

    P.s. I will smoke them
     
    Last edited: Nov 7, 2016
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Info. We need info.
     
  3. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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

    atomicsmoke Master of the Pit OTBS Member

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


    Will dry them out until tomorrow, then blow some smoke on them.
     
    Last edited: Nov 16, 2016
    nepas likes this.
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

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

    atomicsmoke Master of the Pit OTBS Member

    That's what I had in mind too.

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

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

    Ohhhhh yeah

    Going to be good.

    Waiting

    [​IMG]
     
  8. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member


    Nice tan... after about 30h of smoke.
     
    Last edited: Nov 19, 2016
    daveomak likes this.
  9. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....   [​IMG]
     
  10. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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

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

     
  11. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Great post. The color looks perfect.


    Lard? Yes, love lard for cooking.

    Now I need to research leaf fat.
     
  13. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Thanks Atomic....   Dave
     
  15. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
    Last edited: Jan 10, 2017
    redheelerdog and daveomak like this.
  16. myownidaho

    myownidaho Master of the Pit SMF Premier Member

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

    daveomak Smoking Guru OTBS Member SMF Premier Member

    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....
     
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    MyownIdaho,

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

    redheelerdog Master of the Pit SMF Premier Member

    Looks delicious Atomic, thanks for sharing.

    Very nice.
     
  20. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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

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