Hanging DuckPosted: April 2, 2014
Day five of The Great Duck Prosciutto Experiment. To avoid any possible rodent issues and keep the duck breasts out of the way, I hung them from the shop ceiling. Temperature and humidity appear to be good, although, as stated before, I still have some trepidation about just leaving meat out like this. I have to keep reminding myself that humans have been curing and aging meat in the open air for thousands of years.
And I’m reassured by the incredibly delicious aroma that’s filling the shop now. Smoky, savory and…duck-y are the only descriptors I can think of, but it’s good enough that my mouth starts watering every time I wander into the shop. Tom Petty had it right, the waiting is the hardest part. Based on minimal shrinkage, though, I’m guessing it’s going to be at least another week. Man, I’m ready to try this stuff now!