Duck Prosciutto - Page 2

chicagokp · 04-11-2013, 07:25 PM

wow, outstanding!!!

Fatback Joe · 04-11-2013, 07:53 PM

Quote:

Originally Posted by martyleach

How would those be with some cold smoke as they dried??

Mind reader.......that is next. I am thinking they will be pretty farking good.

martyleach · 04-11-2013, 08:30 PM

Quote:

Originally Posted by Fatback Joe

Mind reader.......that is next. I am thinking they will be pretty farking good.

On my list. Need fresh duck.....

Wrench_H · 04-11-2013, 10:22 PM

That's awesome joe! I just bought 2 breasts last week to do this, so I might be shooting u some questions

BobM · 04-14-2013, 12:00 AM

Wow, that is great!

Phubar · 04-14-2013, 07:40 AM

Mighty impressive!
Marty beat me to it...was also gonna suggest a cold smokebath bePhore drying.

martyleach · 04-14-2013, 01:48 PM

So, forgive me as I am a curing rookie. I would have used Prague powder #2 because as far as I can tell you are not cooking the duck after the cure process. I thought it was necessary to have the Sodium Nitrite there as well as it breaks down into Sodium Nitrate slowly as your meat is dehydrating, thereby protecting from Botulism during the drying process.
Please help me on this one. Thanks

Fatback Joe · 04-15-2013, 10:42 AM

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.

deguerre · 04-15-2013, 10:45 AM

Wait. You...COOK?!?

Fatback Joe · 04-15-2013, 12:08 PM

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.

Wonder what changed and why?

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

deguerre · 04-15-2013, 12:31 PM

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.

Fatback Joe · 04-15-2013, 12:35 PM

Quote:

Originally Posted by deguerre

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.

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

04-11-2013, 07:25 PM	#16
chicagokp Babbling Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL	wow, outstanding!!! __________________ Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis

04-11-2013, 10:22 PM	#19
Wrench_H is One Chatty Farker Join Date: 10-22-09 Location: Wilmington, NC	That's awesome joe! I just bought 2 breasts last week to do this, so I might be shooting u some questions __________________ Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal

04-14-2013, 12:00 AM	#20
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	Wow, that is great! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

04-14-2013, 07:40 AM	#21
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Mighty impressive! Marty beat me to it...was also gonna suggest a cold smokebath bePhore drying. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

04-14-2013, 01:48 PM	#22
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	So, forgive me as I am a curing rookie. I would have used Prague powder #2 because as far as I can tell you are not cooking the duck after the cure process. I thought it was necessary to have the Sodium Nitrite there as well as it breaks down into Sodium Nitrate slowly as your meat is dehydrating, thereby protecting from Botulism during the drying process. Please help me on this one. Thanks __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

04-15-2013, 10:42 AM	#23
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	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. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

04-15-2013, 10:45 AM	#24
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Wait. You...COOK?!? __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

04-15-2013, 12:08 PM	#25
Fatback Joe Babbling Farker Join Date: 01-07-08 Location: Memphis, TN	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. Wonder what changed and why? In any case, I have 2 breasts going in the smoker this evening when I get home. __________________ FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication

04-15-2013, 12:31 PM	#26
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	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. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog