Sodium Nitrite or Nitrate for duck prosciutto

cajuneric · Post by **cajuneric** » Mon Feb 12, 2018 01:31

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 weeks. Looking to dry at 53F and 85rh (first week), 53f and 79rh (2nd week), then finish it off at 53f and 75rh

Any thoughts on the cure? I know that many salt box their duck and don't use any cure but I'm doing Equilibrium cure for more precise control and would rather play it safe than sorry

Eric

Post by **Bob K** » Mon Feb 12, 2018 13:33

Whole muscles that will be dried within in 4-6 weeks really only need cure #1

cajuneric · Post by **cajuneric** » Mon Feb 12, 2018 14:21

Great,

That's what I was thinking!! Thanks for clearing that up for me.

Eric