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Vindaloo6363 on
Late season mallard. Cured 3 weeks in my wine cellar. Temp 61-64F (It’s been unseasonably warm) 65% humidity +/- 5%.
Recipe (sorry about formatting)
Duck Breast 1000 g
Sea salt 30 g
Cure #1 2.5 g
Maple Sugar 15 g
Garlic Powder 2 g
Juniper Berries (crushed) 3 g
Black Pepper (crushed) 2.5 g
Thyme (ground) 1 g
Bay Leaves (ground) 1 g
Cured 2 days.
Fold over skin out, wrap in cheese cloth and continuous tie.
SonOfZaknafein on
I’ve still never tried this. All of those flavors sound spot on. Describe the juicy mouth feel to me one time.
PodPoddyPod on
How’s the chew on those slices? Try going a bit thinner on the next ones to compare. Slice thickness can make a huge difference.
AdSignificant6673 on
Thats some thiccc slices
bloodorange_crush on
That’s a nice cross section. You’ve convinced me to try it.
6 Comments
Hi /u/Vindaloo6363 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Late season mallard. Cured 3 weeks in my wine cellar. Temp 61-64F (It’s been unseasonably warm) 65% humidity +/- 5%.
Recipe (sorry about formatting)
Duck Breast 1000 g
Sea salt 30 g
Cure #1 2.5 g
Maple Sugar 15 g
Garlic Powder 2 g
Juniper Berries (crushed) 3 g
Black Pepper (crushed) 2.5 g
Thyme (ground) 1 g
Bay Leaves (ground) 1 g
Cured 2 days.
Fold over skin out, wrap in cheese cloth and continuous tie.
I’ve still never tried this. All of those flavors sound spot on. Describe the juicy mouth feel to me one time.
How’s the chew on those slices? Try going a bit thinner on the next ones to compare. Slice thickness can make a huge difference.
Thats some thiccc slices
That’s a nice cross section. You’ve convinced me to try it.