OK - got it hanging and started another with less salt and the addition of peperoncino. This one I'll salt for 16hrs then season, wrap and hang. First one in - I was reading a blog about drying by weight loss and this got me thinking. 5 weeks is a long time to dry cure a small piece of meat. Duck breast prosciutto only took two weeks - what does the think tank think about this?
4/19/16 at 2:47pm