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Belately making duck prosciutto for Charcutapalooza and forgot to hang the duck! Now been in salt cure ... http://tmi.me/5Ji3O

asked by @duckandcake almost 6 years ago
3 answers 1223 views
9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added almost 6 years ago

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.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Awesome! Yet another Charcutapalooza challenger.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

Thks, Usuba Dashhi - I will take your expert advice and report back!