We had a wild idea to fuse 2 duck breast together and make a duck prosciutto with a fat ring around the edges (circular) or to take turkey, duck, Cornish hen and fuse them together to make a turducken prosciutto crudo.
Another idea we had was to roll a pancetta around a duck breast to cure it then dry it. Creating something like a pancetta alla canard.
Has anyone had any experience with Activa RM (Transglutaminase) when curing and binding different proteins?
Eric
Pancetta Alla canard?
I have never used transglutaminase and am not sure if you would really need it to make what you are proposing, if you tied and pressed the different meats together. When making a culatello you end up with what is essentially a butterflied ham and then you roll it together, tie very securely and then cure. When ready it appears as one solid round piece. Try curing the meat first, then take a wooden mallet and lightly beat the meat to release the myosins to release the natural "glue", tie and hang.
But then it also might be interesting to try the Activa. Evan Brady, owner of Butchers Craft Pantry has some experience with it, so you can maybe send him an email.
Sounds like an interesting (and labour intensive project)!
But then it also might be interesting to try the Activa. Evan Brady, owner of Butchers Craft Pantry has some experience with it, so you can maybe send him an email.
Sounds like an interesting (and labour intensive project)!
