If you read many food blogs, you’ve probably already heard of the year of curing meat that is called by it’s Twitter Hashtag #Charcutepalooza. Co-creators Mrs. Wheelbarrow and The Yummy Mummy are inspiring the masses, 85 bloggers at last count, to do a monthly project of meat curing from Michael Ruhlman’s Charcuterie: The Craft of Salting, Smoking, and Curing. My copy of the book is on it’s way, but I wanted to make the deadline so I followed a recipe I had from before on how to make Duck Proscuitto(hams really).

The breasts have been salted and kept overnight in the fridge. They now are wrapped in swaddling clothes and hanging in the garage. More to come when they’re ready.

Those other strings you see in the picture are my hoshigaki drying. They’re Japanese style dried persimmons. That reminds me, I need to go massage them….

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