Belately making duck prosciutto for Charcutapalooza and forgot to hang the duck! Now been in salt cure ... http://tmi.me/5Ji3O
I use to make this product, commercially, several years ago. I would suggest that you have cured it much too long and the product is going to be too salty. It is possible to soak it in cool water to extract the excess salt. . . . drying the will take a day or two longer. It may end up being an OK product to use, but will not have the flavor of a magret cured for 24 hours only. I wouldn't through them away, but I would start a fresh batch for best quality. Save these first batch for yourself to enjoy.
Awesome! Yet another Charcutapalooza challenger.
Thks, Usuba Dashhi - I will take your expert advice and report back!
Please enter a valid email address.
Well played. You deserve a cookie.
Our conversation with the kitchen healer, Jules Blaine Davis
The "Kitchen Healer" Speaks
'Trading Spaces' Returns to T.V.
11 Millennial Pink Recipes
The KonMari App, Reviewed
Portuguese-Inspired, Springy Shrimp Dinners
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)