Are you familiar with the South African Biltong? It’s a dried meat, spiced with salt, pepper and coriander and vinegar cure. If so, can this method be used with Biltong making?
I had a question for you, im doing your recipe with goose breast but without the skin. I have followed all the steps in order to have the perfect salt balance and spices. My question is should i still wait 2 weeks even if i dont have the skin on before i cure them?
Without the skin, you could indeed shorten the time but it also depends on the size of the piece. If it was roughly the same size as the duck breast I used in the video, I’d give it at least 8 days.
Chinese five spice is genius for this
Five spice is great in duck in general. I put it on whole smoked or roasted duck, grilled breasts etc. On this cured version it’s sooo good.
Good job man very nice results
Thank you! Hope you give it a shot!
Thanks I Will try it
Great! Would love to hear your results.
Are you familiar with the South African Biltong?
It’s a dried meat, spiced with salt, pepper and coriander and vinegar cure. If so, can this method be used with Biltong making?
i love this, in French they call it magret de canard
Thanks! I didn’t know that. Maybe I’ll try a more traditional French recipe next time.
I had a question for you, im doing your recipe with goose breast but without the skin. I have followed all the steps in order to have the perfect salt balance and spices. My question is should i still wait 2 weeks even if i dont have the skin on before i cure them?
Without the skin, you could indeed shorten the time but it also depends on the size of the piece. If it was roughly the same size as the duck breast I used in the video, I’d give it at least 8 days.