Hanging Duck II


Well, the warming outside temps finally allowed flies to start hatching, and the shop is clearly not fly proof. So…fearing some kind of awful maggot incursion, I was forced to move the curing duck breasts into the refrigerator. Perhaps the salt content would have kept the fly issues at bay, but I just didn’t want to risk it. So much for my “mankind has been curing meat in the open air for thousands of years” bravery.

Main problem with the fridge, from what I can tell, is that the temps and humidity are generally both too low. I put a bowl of salt water in with the duck and it’s raised the humidity quite a bit. Reset the internal thermostat, too, but it’s just barely above 40 degrees, which is probably on the low side. Not much else I can do at this point, just have to cross my fingers and hope for the best.

Kind of a bummer since the conditions in the shop–minus potential fly or rodent issues–appear to be perfect. 60% humidity, 50 degrees fahrenheit. Might have to build some kind of curing box with 1/4-inch hardware cloth sides, covered with mosquito netting? Or perhaps window screen material would stop both types of vermin. But then, I wonder if there’d be enough air flow? Ah, the complications of translating ancient food prep techniques with modern food safety knowledge and/or wussification…


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