Having bought a copy of "Charcuterie" by Michael Ruhlman and Brian Polcyn I thought this would be a good place to start - salted the duck breasts last night, took them out tonight and have hung them up in the garage. A whole week to wait to see how they turn out - can't wait. Definitely planning a cold smoker for my next project. Have done a couple of bacon experiments - using Fionas recipe of course. Loin worked better than belly but both were good. Smoking might be the edge though.
It's great fun, Andy . . . when it works!
Fiona made a load of salami in early June. The coolest place to hang them was in my shed. That was fine until we experienced the mini heat wave around that time. The pong was strong (is that poetry?)
We have never made charcuterie but it's only a matter of time, knowing Fiona's penchant for new projects. One thing I love is duck confit. I can never think about it without the picture of Del Boy and Rodney driving to France: "duck canard" - "yes it is bloomin' hard"
Smoking does add an extra 25% of flavour. Highly recommended.
Never knowingly underfed
Tested it tonight - very nice, but will leave it another couple of days as does not seem "firm" enough to me. Should have weighed it first so I could see how much water was lost, will know for next time. Very tasty though. Think I will do a starter with it on sunday, slice it up thinly and maybe serve half raw and half crisped like bacon... with a little salad and some balsamic vinegar.
I've got 2 ducks sitting no 26 eggs between then. Must remember this thread in about 6 months time
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