I've been putting off full muscle curing forever, then my Chamber of Cheesiness died and I put it off again. But I fixed the chamber (which also means more cheese), and here we are. If this goes well, next is the ham leg version.
I bought a bunch of duck breasts online. Doing one, see how it goes, then the rest. Anyway, some pics to get this thread going. (shout out to my buddy @Gadjobrinus).
I bought a bunch of duck breasts online. Doing one, see how it goes, then the rest. Anyway, some pics to get this thread going. (shout out to my buddy @Gadjobrinus).
- Coat in salt (and optionally other spices) overnight to dry out the surface of muscle. Meat gets much darker after this.
- Wrap in cheesecloth and hang in chamber for a couple of weeks until it's well dried.
- Slice thin, eat.