Do you want a quick and easy first charcuterie project to really impress your friends? Duck prosciutto is deep red with a mouth-watering layer of rich fat. With the UMAi Dry Small Charcuterie bag, Duck Prosciutto cures and dries to target weight in only 2-3 weeks. Also, it requires no special curing salt. Check out the recipe. You can also make guanciale and "cold smoked" cured salmon with this size UMAi Dry Charcuterie bag.
Mix Dry Cure ingredients together and rub onto meat, covering all nooks and crannies.
Transfer meat into a Ziploc bag or vacuum seal into a Foodsaver bag, and place in your refrigerator for one week to cure.
After the curing process, remove the meat from the bag and rinse off Dry Cure coating under running water.
Transfer meat to UMAi Dry® small charcuterie bag and place on an open wire rack to dry in your refrigerator 4-8 weeks, or until you have a 35-40% reduction in weight.
