Content about Duck Prosciutto
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March 10, 2008
Time to play catchup. Blake has been on the forefront of this curing business for awhile now and I just couldn’t stand back while he was slicing off hunks of his own fresh bacon and duck prosciutto. I picked up a duck and a pork belly and got to work.
It might seem a little redundant to document two projects that Blake has already covered, but in all fairness, these are different. I tried to learn from his mistakes...
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November 28, 2007
A results of a simple dry-cured meat project revealed
About ten days after I hung a salt-cured duck breast in the vestibule of my garden apartment, wrapped in cheesecloth and suspended by kitchen string in a little tent of wooden dowel rods, I retrieved it, unwrapped it, and laid it on a cutting board in my kitchen. It was my first attempt at curing, my Duck Prosciutto.
The flesh had taken on a dark red, almost black color on the outside, and the fat had become yellowed. The...
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November 1, 2007
There are two kinds of cookbooks: some I buy and use, and others I buy and admire. I plan for the former, but end up doing the latter. I have cookbooks about offal, bread-making, and curing meat, but I’ve yet to order beef bones to roast. I have a copy of the River Cottage cookbook, which tells you how to deliver a lamb, dig for scallops, grow carrots, make bacon, and butcher a pig. But I don't have a farm, livestock, or a...
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All content copyright Nick Kindelsperger and Blake Royer.
