I’ve had duck prosciutto a few times. With how neutral both chicken and fresh hams are I would imagine cured chicken would be not too far off ham.
Now you’ve got me thinking about cured turkey. That could make a wicked sandwich.
GreyFoxLemonGrass on
I just finished some goose prosciutto using a duck recipe. It’s really good, was super easy, and has a nice color to it. Chicken meat is not as dark as goose or duck, but I bet it’s still delicious.
sonofsqueegee on
This is basturma’d chicken, which is super popular in Russia and former ussr countries. From a taste and safety standpoint, I believe it not to be worth your time. Just my opinion
4 Comments
I’ve had duck prosciutto a few times. With how neutral both chicken and fresh hams are I would imagine cured chicken would be not too far off ham.
Now you’ve got me thinking about cured turkey. That could make a wicked sandwich.
I just finished some goose prosciutto using a duck recipe. It’s really good, was super easy, and has a nice color to it. Chicken meat is not as dark as goose or duck, but I bet it’s still delicious.
This is basturma’d chicken, which is super popular in Russia and former ussr countries. From a taste and safety standpoint, I believe it not to be worth your time. Just my opinion
I wouldn’t eat it.
Salmonella is not a joke.