Duck Breast Proscuitto

[Jonathon]

So, on waltonsinc.com/live yesterday we pulled the first Duck Breast Proscuitto from our drying cabinet. Now, the drying cabinet did NOT have humidity controls for this experiment as we realize most of you won’t have a way to do this at home. We did a mix of seasoning and salt and then covered it, top, bottom and all around the breast for 24 hours. Then we rinsed it thoroughly, dusted it with some pepper, wrapped it in Collagen Sheets and then hung it in our cabinet at 12° C (53.6°F) for 7 days. Pulled it, unwrapped it and then tried a small amount. We were fairly sure it was going to be good, it had lost over 30% of it’s pre-hanging weight and we were very careful with sterilization of the processing area.

I am happy to report I feel fine today, happier than usual actually cause I know I have some Duck Breast Proscuitto to play with today! We will eventually do a full video on this with some different seasoning options and will review which one works out the best. We will keep everyone posted!

[HerbcoFood]

Maybe you should get into the real Proscuitto game now that you clearly have perfected it on a small scale!!!

[Jonathon]

HerbcoFood It will absolutely be on the long-term goal list. Just have to find a place that I can occupy for between 12-18 months without causing a riot here! However, if I had started this when I first thought of it I would be done by now!

[HerbcoFood]

Jonathon Sounds like you need another cabinet…I know those things aren’t cheap. BUSINESS EXPENSE!!!

[processhead]

Jonathon Does your drying cabinet have a gauge for monitoring the humidity levels in the cabinet?
It would be interesting to just track the ambient humidity during the course of the processing to see where it is.
Is it the same cabinet you showed me in the test kitchen when we were down?

[Jonathon]

processhead I turned it off during that but I do think I can set it to record the humidity even if it isn’t changing it. I will find out and let everyone know! HerbcoFood Walton’s has had a good year but if I try sneaking a $25,000 purchase into the budget I think I’d get caught!

[HerbcoFood]

Jonathon welp sounds like you need to become the smartest man in the room and move some numbers around Enron style!

[Daniel Cybulski]

It will be interesting to hear how it would come out with humidity controls. I just recently bought a digital dry cure cabinet and my first project was to make 20lbs of Genoa Salami and 20lbs Tuscan Finoci Salami. We put it in the cabinet Wednesday at 5pm and set the temp to 75F and humidity at 90%. After 14 hours we tested a chub and the ph was 5.0 so we lowered the temp to 55F and humidity to 75%. Today we are starting to see the white mold starting to form. We brushed the casings with Mold 600 prior to putting the salami in the cabinet. Going for a 40% reduction in weight. I estimate they should be read some time in September. I used 60mm x 24" collagen casings. The culture I used is called Flavor of Italy and you can only get it at the sausage maker.

[processhead]

Daniel Cybulski said in Duck Breast Proscuitto:

After 14 hours we tested a chub and the ph was 5.0 so we lowered the temp to 55F and humidity to 75%.

Can you describe the method for testing the pH for solids like sausage.
I have a pH probe I use for adjusting water chemistry when brewing beer, but it only works with liquids.

[YooperDog]

This post is deleted!

[Daniel Cybulski]

processhead I use a ph probe from Aperainst.com. The model number is PH60S-Z. It has a special probe for solids like meat, fruit, dough, yogurt and cheese. It comes in a case that includes calibration liquid for 4.o, 7.0 and 10.0 and the probe is set in a tube with soaking solution. I bought the unit directly from Aperainst. It is basically the same price and it has free shipping.

[Bruce 0]

Jonathon