Duck Prosciutto

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.

I did a little looking around on the net for a good explanation (I didn't find one), but did notice that many of the recipes in various blogs that were attributed to Ruhlman had no mention of cure 1 or 2. I needed to go home at lunch and let my dogs out and while I was there I quick look at the book Salumi just to make sure that I was correct in saying that the recipe called for #1...........then I check out Ruhlman's book Charcuterie and the recipe in there had no mention of cure at all. :twitch:

Wonder what changed and why?

In any case, I have 2 breasts going in the smoker this evening when I get home. :mrgreen:

deguerre said:

I think it's about time I got off my duff and actually did a recipe from "Charcuterie"...I've only had my copy for almost a year now.

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I can relate to that, every now and then I come across a book that I didn't even know I had. :icon_blush: