Duck prosciutto

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Kunde

Duck prosciutto

Post by Kunde » Fri May 06, 2016 11:05

3 weeks in Umai and taste is ok. Using Umai recipe from their video
The breast pieces don`t have much fat, surely better if more fat.
Soon start make again :mrgreen:

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Bob K
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Post by Bob K » Fri May 06, 2016 16:06

Lookin good Kunde! :smile:

Looks like you had no problems vac sealing your bags. Many folks do, how did you do it?
Kunde

Post by Kunde » Sat May 07, 2016 02:05

I have 520 mm width chamber vacuum machine from China.

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Post by Bob K » Sat May 07, 2016 11:44

Did you have to lengthen the seal cycle?
Kunde

Post by Kunde » Sat May 07, 2016 12:23

I think so
I dont remember exactly how long time I use maybe 30 s high level.
But can not get same level vacuum as normal bag.
But bag like "suck" itself when drying and make good contact.
At the beginning I smoothing contact surface little by hands.
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redzed
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Post by redzed » Sat May 07, 2016 14:47

3 weeks in Umai and taste is ok.

Kunde you can experiment and season with your favourite spices and aromatics. After the three weeks take it out of the umai bag and vac seal. Throw it back into the fridge for a month or two and your flavours will intensify and improve.
Kunde

Post by Kunde » Sun May 08, 2016 00:36

I have 2 pieces still in Umai bag so I will test this and vacuum those.
Redzed thanks for tip
Kunde

Post by Kunde » Thu Jun 02, 2016 15:17

This time I buy duck skin and cuts. I think that skin is whole but it was also cuts.
Very hard work to clean cuts-so this was my first and last try. My purpose was use whole skin and but more meat and make bigger piece...
Pieces will curing one week and then I glue those together - let see what get then :roll:
Better buy just boneless breast with skin.

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Post by redzed » Sat Jun 04, 2016 16:03

Kunde, if I can get my two cents in on your latest project with the duck trims and skins, I don't really think it's wise to make a dry cured sausage with those ingredients. Most of the bacteria found on poultry is on the skin and since you bought the trims you don't know how the meat has been handled and where it has been. You would of course be OK with making a fresh sausage with that meat and skin and then cooking it thoroughly, but making a raw dry cured sausage is very risky. Better stick to curing a whole duck breast.
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