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How to make Duck Prosciutto

Welcome back. Today we will be making Duck Prosciutto. I really love this product because it is very easy to make with very little fuss. Also it doesn't take long to become ready unlike some of the other varieties of curing whole muscle. If you would like to support our work visit us at Patreon:   / 2guysandacooler   Also be Sure to check out our Amazon Store front to see all the things we use: https://www.amazon.com/shop/2guysacooler Here is the process of making Duck Prosciutto: Recipe: Duck Breast (fat on) 100% Salt 2.75% Sugar .25% Garlic Powder 1% Ground Fennel .27% White Pepper .5% Ground Clove .15% Ground Nutmeg .15% Cure #1 .25% (I Use cure #1 because my drying time will be less than 30 days. If your drying time will be more than 30 days use cure #2) Wash, pat dry, and then weigh the duck. I did all 4 of mine at the same time because I was placing them in the same bag to cure. Once you have the weight, jot that number down. Calculate your ingredients based off of the weight that you wrote down. Rub your seasonings into your duck, massaging it well and place in a vacuum bag removing all the air. Place in your fridge for 5 days to 8 days (Depending on the thickness of your duck breast. If you want to calculate the time needed to cure you can click the following link: https://genuineideas.com/ArticlesInde... After the duck has cured remove from the fridge and either rinse off or pat dry. Wrap in cheese cloth or collagen sheets then tie a few knots over the duck to hold it all in place and to hang later. Weigh your duck and record your green weight. I like to record my target weight as well (I generally shoot for 38%-40% weight loss) Hang in a drying chamber at 55F with a humidity at 80%. The amount of time necessary to dry will be determined by how much fat your duck has, how big the breast is, the temperature in your drying chamber, and the humidity in your drying chamber. The goal is to slow down the drying as much as you can to really develop the flavor of the prosciutto. Stay tuned to the next installment where we take it out of the chamber, slice it, and go over any last minute details. (These are Amazon affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance) Apera Ph Meter (PH60S-Z): https://amzn.to/3i7ixIr Vitamix 750 Heratige Pro Model https://amzn.to/2PFXe1d Vacmaster Vacuum Sealer https://amzn.to/2wQp7wF Chef's Knife Yaxell Gou 8inch https://amzn.to/2QqanwC Wusthof Boning Knife https://amzn.to/2Nvns9b Edge Pro Professional knife sharpening Kit #3 https://amzn.to/2NvAO24 Iwatani Professional Chef Torch https://amzn.to/2zUzm4E Anova Sous Vide (For home use): https://amzn.to/2wwG1PQ InkBird Controllers temp & Humidity https://amzn.to/2O3BmM7 Dehumidifier Eva Dry 2200 https://amzn.to/2wwKjqs TaoTronics Humidifier https://amzn.to/2C0waYy Meat Grinder We use the #22 https://amzn.to/2MGd1QD Small Sausage Stuffer 5# https://amzn.to/2wy5nN9 We use The Sausage Maker for most of our projects. They carry products for making sausage, fermentation, making cheese, and all sorts of cool stuff. You can check them out here: https://www.sausagemaker.com/?Click=1... Casings: https://www.sausagemaker.com/sausage-... Cures and Binders: https://www.sausagemaker.com/meat-cur... Stuffers: https://www.sausagemaker.com/sausage-... Grinders: https://www.sausagemaker.com/meat-gri... DIY Home Kits: https://www.sausagemaker.com/do-it-yo... My Absolute favorite thermometers: • Thermapen Mk4 - http://www.thermoworks.com/Thermapen-... • DOT Kitchen Temperature Reader - https://www.thermoworks.com/DOT?tw=2G... • Signals (4 Channel Temperature Probe) - https://www.thermoworks.com/Signals?t... • Extra Big and Loud Kitchen Timer/Alarm - https://www.thermoworks.com/Extra-Big... • Pocket Temp/Humidity Meter: https://www.thermoworks.com/Pocket-TH... Thank you for watching. If you are new here consider subscribing and clicking that notification bell. If you have any questions about anything you saw feel free to reach out or leave me a comment in the comment section. See you in another video. Eric