One of them just has salt and curing salt on it, the other has some liquid smoke as well. We'll see what it's like in a few weeks - I need to dry them for a couple of weeks once they've finished curing.
Sunday, September 5, 2010
A duck Pt 2. Duck prosciutto.
These duck breasts are in the fridge being salted.
One of them just has salt and curing salt on it, the other has some liquid smoke as well. We'll see what it's like in a few weeks - I need to dry them for a couple of weeks once they've finished curing.
One of them just has salt and curing salt on it, the other has some liquid smoke as well. We'll see what it's like in a few weeks - I need to dry them for a couple of weeks once they've finished curing.
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