Comments on: Duck prosciutto – the simple art of making your own ham https://www.them-apples.co.uk/2010/02/duck-prosciutto/ food and cooking saltaire leeds restaurants Wed, 28 Jul 2021 05:19:41 +0000 hourly 1 By: Recetas gourmet fáciles y rápidas de hacer en casa - Recetas de Cocina https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-88880 Wed, 28 Jul 2021 05:19:41 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-88880 […] Fuente: them-apple […]

]]> By: Rich https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-75112 Tue, 20 Oct 2015 11:20:37 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-75112 In reply to Sharps.

You’re not going to eat the cure, so it doesn’t really matter how much of it you use. I’d suggest that 25g is nowhere near enough to cure a kilo of pork, though.

]]> By: Sharps https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-74893 Fri, 16 Oct 2015 10:26:21 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-74893 In reply to Rich.

Really? Well how come I and everybody else cure bacon at 25grams of salt for every kilo (1000grams) of pork?

]]> By: Rich https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-74589 Wed, 30 Sep 2015 16:50:53 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-74589 In reply to Sharps.

Nope, 300g each of salt and sugar is correct … the aim is to cure the meat, not to season it. Most of that lot is washed away at the end.

]]> By: Sharps https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-74587 Wed, 30 Sep 2015 15:46:19 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-74587 300g each of salt and sugar?? Surely this is a typo and you mean 30g each of salt and sugar?

]]> By: Chris Wildman https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-14590 Thu, 29 Sep 2011 00:21:19 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-14590 Cured duck breast is one of the easiest and most successful ways of starting your charcuterie experiments, the meat with a little fat lends itself perfectly to the curing process, how about trying smoked duck breast next in your own biscuit tin smoker!

]]> By: gerry https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-2411 Thu, 23 Sep 2010 14:03:34 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-2411 Rich, thank you for this. I have the book and the recipe is rather ambivalent. Tish and Tom say 4 mallard or farmed duck breasts; farmed duck will be much bigger and they also don't say whether it should be 4 mallard breasts or the breasts from 4 mallard (ie 8 breasts). Anyway, have just started your version.

]]> By: traveling https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-37 Sun, 21 Mar 2010 16:18:33 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-37 Love prosciutto, but haven't tried duck…thanks..will do soon.

]]> By: PFx https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-11 Mon, 22 Feb 2010 01:33:10 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-11 Boy, I want to buy the book now.. Would u recommend it?

]]> By: Leigh https://www.them-apples.co.uk/2010/02/duck-prosciutto/#comment-10 Sun, 21 Feb 2010 17:12:01 +0000 http://69.89.31.168/~themappl/2010/02/duck-prosciutto-the-simple-art-of-making-your-own-ham.html#comment-10 Now there's something different – sounds and looks divine….good work!!

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