This preparation is sometimes known as Jewish Ham, Jewish Prosciutto, or Duck Prosciutto. this same method could be applied to goose and other Duck breeds as well as many other types of meat!Today, I'm sharing my process for making a cured duck breast using Muscovy Duck.

Whether you're a hard-core prepper or like me just want to live a simpler less industrialized life full of good food and quality time in the kitchen, join me and learn the delicious and immensely practical art of traditional charcuterie! From basic salt curing to hybrid brines, potted meats, and even decadent liver pate, it doesn't need to be complicated or scary! Join me in my kitchen if you will, and let me share how I prepare shelf stable meats, the old-fashioned way.

You can find all my meat related content to date on this playlist-    • Meat  

If you have a question or want to share an update on your curing journey, feel free to reach out via the contact form at www.apinchofpatience.com I'd love to hear from you! 💕

Timestamps:

00:00 - Intro
01:28 - Prep
04:48 - Part 1
08:04 - Part 2
12:16 - It is Finished!

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Film Equipment I use or recommend:

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Disclaimer- viewers are responsible for doing their due diligence and using good judgment. A Pinch of Patience is not liable in any way if you choose to utilize these methods of preservation, do so at your own risk.

#muscovyducks #charcuterie #shelfstablemeat #oldfashionedonpurpose #historicalmeatpreservation #therivercottage #curingandsmoking #lostarts #homesteadmommas #ancestralwisdom