Anyone made Ruhlman's Duck Breast Prosciutto recipe or any other dried/cured meat product?
I'm trying 8 goose breasts but I need some advice on drying temps. I did a 36 hr salt cure on 1/2 and 48 hr on the larger ones and now they are in my cold garage hanging in cheese cloth. I weighed them all and we'll see how long it takes to get down by 30%. I don't have his book yet so these directions came from his internet site. Given that goose breasts are a bit bigger than duck, I went for longer salt times and the larger ones still felt pretty soft after 36 so that's why I went for 48.
This is my first attempt so who knows how they will turn out so if anyone has tried this sort of thing, give my your advice.