- Joined Oct 28, 2008
Hey all. I have decided to try my hand at duck breast prosciutto and am wondering if anyone has tried and had much success. I have a recipe that calls for curing it for 24 hours, however, when I went to the butcher and told him it looked like he wanted to punch me in the nose for being such an idiot. A quick "Uh, but I was thinking of just leaving it in the cure for 30 days or so." seemed to calm the fire in his eyes. My old text from school says to leave meats an inch thick in a cure for no longer than 5-8hours, the breast is about 2ish so I'm thinking the 24 hour cure is the more accurate one. Also what does hanging accomplish for the prosciutto? How will a longer hang affect the end product? A couple of more questions then I am done here. I was thinking of using coriander, star anise and orange zest in cure. Thoughts on that flavor combo?