Thread: Duck Prosciutto
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Unread 04-15-2013, 10:42 AM   #23
Fatback Joe
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I consider myself a rookie as well on this front. I think that is #1 is fine in the application due to the relatively short cure time, but do not know that to be fact. In my limited knowledge on this, cure #2 would seem to make more sense.

When I was looking into doing this, many of the recipes didn't call fo any cure at all (other than the packing in salt). Utimately I decided on using the recipe by Michael Ruhlman since he is considered an expert and his called for cure#1 so that is what I went with.

So ultimately, you can say that I don't really have an explanation. Just kind of did what Ruhlman said.

Wish I could be more help.
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