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Amy
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Post subject: Re: Charcuterie  Posted: Sun Jan 02, 2011 10:22 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Darcie wrote: Um, is it wrong to stare longingly at Pete's breasts?  Okay...red wine just came out my nose. Amy
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talanhart
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Post subject: Re: Charcuterie Posted: Mon Jan 03, 2011 12:19 pm |
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
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My Duck Breasts are on order and will be delivered to me on Wednesday.
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talanhart
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Post subject: Re: Charcuterie Posted: Wed Jan 05, 2011 11:59 am |
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
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They have arrived. They were shipped with two reuseable Ice Paks instead of dry ice. That helps offset the $17.00 shipping a little.
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talanhart
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Post subject: Re: Charcuterie Posted: Fri Jan 07, 2011 10:27 am |
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
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The Breasts were Salted Wednesday night. Last night, they were wrapped in cheesecloth and hung in the basement.
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marygott
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Post subject: Re: Charcuterie Posted: Fri Jan 07, 2011 12:00 pm |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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Mine too! Oh, wait, we're talking about duck....
Mary
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Da Bull Man
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Post subject: Re: Charcuterie Posted: Fri Jan 07, 2011 12:02 pm |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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_________________
To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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Kathy's Pete
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Post subject: Re: Charcuterie Posted: Wed Jan 12, 2011 6:53 am |
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Joined: Fri Dec 19, 2008 8:10 pm
Posts: 1060
Location: PA
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I took mine down last night after 8 nights and sampled. And then I realized that it's a bit of an acquired taste - dried salumi has a certain je ne sais quoi.
There are notes out there about a 30% weight loss as the breasts dry - I figure this doesn't apply with the D'Artagnan breasts since they have such a large fat layer. I probably lost about 20% from when I hung them. Very thin layer of dessication on the inner surface, but not bad.
Photos taken, will post tonight.
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talanhart
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Post subject: Re: Charcuterie Posted: Wed Jan 12, 2011 8:07 am |
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Joined: Thu Dec 18, 2008 7:43 am
Posts: 1426
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I am going to check the weight on mine tonight. It has only been 6 days, but I am thinking the lower humdity might make them cure faster.
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Da Bull Man
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Post subject: Re: Charcuterie Posted: Wed Jan 12, 2011 9:20 am |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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Kathy's Pete wrote: Photos taken, will post tonight. Mary??? 
_________________
To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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marygott
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Post subject: Re: Charcuterie Posted: Wed Jan 12, 2011 9:47 am |
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Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2011
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I tried but got all tangled up in the cheesecloth. I hope there are no group projects involving ham hocks.
Mary
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*sigh*