j biesinger
TVWBB Platinum Member
On my last run to NYC, I picked up a 12 pound berkshire belly, a fresh long island duck, and a 1/2 lb of duck fat.
The plan was to split the duck and follow a couple of recipes out of Charcuterie.
The breasts were boned and packed in salt for 24 hrs
I rinsed and soaked them for a few minutes before step 2: wrapping in cheese cloth
I hung them in my basement mini kitchen which is 55* 50% RH. I forgot the dusting of white pepper, but I figured since I was inoculating them with bactoferm mold 600, I probably wont miss it.
I didn't realize the mold 600 requires 12 hrs to incubate, so I didn't inoculate until this morning. I poured a bit into a shallow dish and rolled the breasts in it until the cheese cloth was soaked (one advantage of the cloth).
The legs were cured with the basic recipe (with clove) for 24 hours.
I rinsed and soak the legs before potting them.
I rendered a few T of fat from the carcass, and used a 1/2 lb of fat and I was still a tad shy of submergence.
the legs are in a low oven for 8 hours, the fat is currently at 175*.
The plan was to split the duck and follow a couple of recipes out of Charcuterie.
The breasts were boned and packed in salt for 24 hrs
I rinsed and soaked them for a few minutes before step 2: wrapping in cheese cloth
I hung them in my basement mini kitchen which is 55* 50% RH. I forgot the dusting of white pepper, but I figured since I was inoculating them with bactoferm mold 600, I probably wont miss it.
I didn't realize the mold 600 requires 12 hrs to incubate, so I didn't inoculate until this morning. I poured a bit into a shallow dish and rolled the breasts in it until the cheese cloth was soaked (one advantage of the cloth).
The legs were cured with the basic recipe (with clove) for 24 hours.
I rinsed and soak the legs before potting them.
I rendered a few T of fat from the carcass, and used a 1/2 lb of fat and I was still a tad shy of submergence.
the legs are in a low oven for 8 hours, the fat is currently at 175*.