24 янв. 2016 г. · While some people use excess curing for duck prosciutto, I have switched over to using equilibrium curing completely. For more information ...

10 февр. 2023 г. · Once you have the duck breast, it's time to weigh it. I almost always use an equilibrium cure, which allows me some flexibility with the timing ...

Продолжительность: 19:36
Опубликовано: 6 окт. 2020 г.

8 сент. 2018 г. · As I understand it, the salt percentage should be between 2.5% and 3.5% and should account for the weight of both the duck and the water. Duck breast prosciutto equilibrium cure question : r/Charcuterie Duck Prosciutto Fail? : r/Charcuterie - Reddit Duck breast equilibrium curing. 13.6C, 80% humidity, <= week ... First attempt at duck prosciutto at home! : r/Charcuterie - Reddit Другие результаты с сайта www.reddit.com

Duck Prosciutto is a cured and air-dried duck breast. The preparation takes about 30 minutes. But the total preparation time is several weeks.

10 нояб. 2020 г. · Homemade duck prosciutto. Equilibrium cure for 1 week, hang cure for 2 weeks. 35% moisture loss. The fat just melts away when you eat it. Flat ...

Продолжительность: 6:38
Опубликовано: 19 мая 2019 г.

Оценка 4,9 (10) · 20 мин 5 июл. 2012 г. · Duck ham, or duck prosciutto, can be dried for just a week or two, or for up to two or even three months. Start with a shorter cure until you get the hang of ...

Продолжительность: 8:04
Опубликовано: 16 февр. 2024 г.

28 апр. 2014 г. · Excess salt curing is a technique where you cover the meat entirely in salt. Equilibrium curing is using exact amounts needed for the cure. " ...