How to Make Duck Prosciutto (Part 2 The Reveal)

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Today we reveal the Duck Prosciutto that we started a month ago.

If you have any questions about this project don't hesitate to ask in the comment box below. If you have any comments or suggestions leave them in the box below as well.

If you do this cure and you use a duck breast bigger than 225 grams then you might want to consider using cure #2. My Ducks took exactly 28 days at 55F with 80% humidity. They came out perfect!!

We use The Sausage Maker for all many of our projects (They have a little bit of everything). https://www.sausagemaker.com/?Click=1...



This is my recommendation for my absolute favorite thermometers.

• Thermapen Mk4 - http://www.thermoworks.com/Thermapen-...

• Magnetic silicone boot for Thermapen - https://www.thermoworks.com/Thermapen...

• DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G...

• Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t...

• Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big...

• Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH...







Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video.

Eric