How interesting. Thanks for the info..

Eric

I can't for the life of me seem to find the answer to this crazy question but this week I plan on making air dried duck prosciutto. I have salted it at 2.75% with aromatics and I can't remember which cure to use. Each breast weighs in at +/- 180 grams so the dry time will most likely be under 3 week...

I just had to order these for a similar reason. Not sure if the base is the right size?

https://www.sausagemaker.com/Set-of-4-S ... 8-1120.htm

Eric

Hello Everyone, New to this forum and new to curing and drying meats. I have learned everything I know from 3 years of sausage making and reading these forums/books. Finally this week I am pulling the trigger on making cured meats. As you might imagine the energy and feeling of excitement and nervou...