I am planning to cure meat for the first time - but I have a few anxieties and questions.I would like to make duck Prosciutto.
Firstly, just how safe is this? I will be following the recipe provided by Paula Wolfert in 'The Cooking of Southwest France' (and using this recipe for added guidance: http://andhereweare.net/2014/01/duck-...
However, I wonder, just how safe is it?
I can hang it in our conservatory or a dark pantry (which will be the coolest) - its currently around 46F during the day time at the moment. I assume this is not too hot?
Or would it be better to hang my duck breasts outdoors? (and hope the squirrels dont get too excited!)
Equally, I could hang them in a dark room indoors, and turn a fan onto them ever few hours to mimic mountain wind....
What do you think would work best/be the safest? I am being paranoid, I know.
As I dont cook pork in my house so many recipes are unacceptable. I would love to cook the ragus of the Kasper's Splendid Table, which contain Prosciutto and the numerous ham-based dishes in Wolfert's French cookbook. If I were to add my duck prosciutto to a pasta dish, soup or casserole, would it add the same umani savoury notes as true pork prosciutto? Or is Duck prosciutto based simply eaten on its own, as one would eat the finest Spanish ham (mmm just thinking about Jamon Iberioc Bellota makes my mouth water...)
Any tips/advice would be welcome! Thanks!