Recipe for 24 hour Duck Prosciutto
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- Опубліковано 29 гру 2015
- Have you ever wanted to cure your own meats? In this segment I walk you through the simple process of curing, and smoking duck breast! It's a great item for a charcuterie plate, or an amuse for your guests. The best part is that you only need 24 hours to get it done! Your guests will be amazed with this tasty duck!
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It is Regular ground coffee . the ratios are equal parts coffee, sugar, and kosher salt. it's a very easy, yet awesome technique.
C'est du sucre et le café le sel ???
150 Fahrenheit or Ceslius?
Awesome your the man👍🏾
You've made a subscriber out of me!!!
Thank you for watching! I appreciate the support!
will this work with wild duck? im a big duck hunter and always looking for ways to prepare duck. just wondering since wild duck has a diff flavor.
This looks very easy and I would love to try it. Was that instant coffee or regular coffee grounds?
Also was it even amounts of Salt, Sugar and Coffee?
Robert: He answers this in the very first comment, just scroll up.
Hi Food Fox Kitchen, does it make any difference whether you cure it skin side up or down? Thanks in advance, Joerg.
Good question! Not really I guess. That is how I learned the technique.
I was wanting to dry some duck breast in cheese cloth and hang in my fridge until 30% weight loss but want to add a cold smoke flavor with apple chips should I smoke for 1 hour at 90 degrees then wrap in cloth put in fridge? any ideas if this is safe? I was thinking about adding 1/2 tsp pink cure to the cure mix as well to be on the safe side. Thanks.
+Carperama
Cold smoke, and then dry in the cooler!
I did the cold smoke at 70 degrees for 1.5 hr and hung in my fridge with 58 humidity for 8 days until they loss an additional 30% weight after rapping in cheese cloth. This technique with this recipe turned out very good. Since I only had a week for drying I cut the breast in half to speed up the drying time.
is this smoked at 150 degree celcius? or fahrenheit ?
+Joe Blog 150 ° Fahrenheit
Does it matter what internal temp is when done?
+Carperama
150° if you are smoking them
Can I use other meat parts, like duck leg for this recipe?
Probably. The texture will most likely be different
Do you have the Recipe Chef that i can try one as well :D
+rais3tong
I believe the recipe is listed in the credits
How long will this product keep refrigerated?
+JustinJTisdale
The cured duck will keep several weeks in the refrigerator.
Do the finished pieces have a strong coffee flavour?
amypangestu
They do have a sort of strong coffee flavor. It's very good though.
Food Fox Kitchen well I guess I have to try it myself then. Thanks for the recipe!
Can you make this ahead of time, and freeze it for a party?
huck finn yes
just make sure the duck is dry
isnt it too salty?
+mostlysonny
You would think it would be too salty. It isn't though.
Can I purchase a frozen Duck Breast and thaw it or does it have to be a fresh breast and never frozen??
Most duck comes frozen from suppliers
so this is Hot Smoked?
Yes. That is a variation. You can also just cure it as well.
@@FoodFoxChefJT I cured it for 30 hours and smoked it over beech for 4 hours - cold. My mix had a little too much salt and I need to buy a cheap slicer to get it really thin but it was tasty. Gonna smoke over fruit woods in future and try a 80/20 sugar salt with maybe some dried fruit rind?
I seared some in the pan and it was very very tasty, a little more subtle
My 3-year-old boy loved it, simply cured. Sliced thin it stands up to any expensive cured meat!
Bullshit you can make 24 hr duck prosciutto
Just for your information: Using metal and salt is no no. Dont called it prosciutto, when you smoking it. You are insulting Italien's.
This is the mess created by globalist lying 24/7, LOL
Not very retail ...not impressive.... pass
Jesus saves and the earth is flat
why do so many people fill their how to videos with horrible idiotic music. i had to stop watching this one at about 30 seconds
I know, the next time I will leave it out