Thread: Duck Prosciutto Redux (or should that be 'Re-Ducks'?)

In article <[email protected]>,
Je?us <[email protected]> wrote:

> Brought the Prosciutto in from the verandah to try today. It's been
> hanging for about three weeks now:
>
> http://i26.tinypic.com/30b3hj4.jpg
>
> Cut a few slices to try. Seriously, it's delicious! Anyone who is
> partial to duck or prosciutto should try this, it's so easy to do.
> Just looking at it, it looks to me if it could use a little more aging
> - but then I'm comparing it to 'norma'l prosciutto...
>
> http://i29.tinypic.com/25foe1d.jpg
>
> I think I'll be doing this on a regular basis in future - but
> hopefully with some bigger duck breasts (cue breast joke...).
>
> It is very 'moreish'. I hung it back up lest I was tempted to eat a
> whole one for lunch

Fascinating... I have to wonder how that'd be with lamb breast! It's
been cheap here lately at $1.47 per lb.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Wed, 28 Jul 2010 22:52:43 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Je?us <[email protected]> wrote:
>
>> Brought the Prosciutto in from the verandah to try today. It's been
>> hanging for about three weeks now:
>>
>> http://i26.tinypic.com/30b3hj4.jpg
>>
>> Cut a few slices to try. Seriously, it's delicious! Anyone who is
>> partial to duck or prosciutto should try this, it's so easy to do.
>> Just looking at it, it looks to me if it could use a little more aging
>> - but then I'm comparing it to 'norma'l prosciutto...
>>
>> http://i29.tinypic.com/25foe1d.jpg
>>
>> I think I'll be doing this on a regular basis in future - but
>> hopefully with some bigger duck breasts (cue breast joke...).
>>
>> It is very 'moreish'. I hung it back up lest I was tempted to eat a
>> whole one for lunch
>
>Fascinating... I have to wonder how that'd be with lamb breast! It's
>been cheap here lately at $1.47 per lb.

If I had some fresh lamb breast here right now, I'd be inclined to
give it a try. Lamb doesn't seem to be very popular for such things,
but I've not heard of any reason why it wouldn't work.

Dinner tonight:
The g/f is coming over tonight to stay a few days (she lives a couple
of hours away). So I've just put the Dutch oven on the wood stove...
slow cooking a braise of sorts - duck legs, carrots, onions, potatoes
in white wine. Should be just about ready when she gets here. The
house smells pretty good

On Jul 28, 11:52*pm, Omelet <ompome...@gmail.com> wrote:
> In article <gus156p9ku5d3c08frv3qifdfner2bs...@4ax.com>,
>
>
>
>
>
> *Je?us <n...@all.invalid> wrote:
> > Brought the Prosciutto in from the verandah to try today. It's been
> > hanging for about three weeks now:
>
> >http://i26.tinypic.com/30b3hj4.jpg
>
> > Cut a few slices to try. Seriously, it's delicious! Anyone who is
> > partial to duck or prosciutto should try this, it's so easy to do.
> > Just looking at it, it looks to me if it could use a little more aging
> > - but then I'm comparing it to 'norma'l prosciutto...
>
> >http://i29.tinypic.com/25foe1d.jpg
>
> > I think I'll be doing this on a regular basis in future - but
> > hopefully with some bigger duck breasts (cue breast joke...).
>
> > It is very 'moreish'. I hung it back up lest I was tempted to eat a
> > whole one for lunch
>
> Fascinating... *I have to wonder how that'd be with lamb breast! *It's
> been cheap here lately at $1.47 per lb.
> --
> Peace! Om
>
> Web Albums: <http://picasaweb.google.com/OMPOmelet>
> *Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. *--Alex Levine- Hide quoted text -
>
> - Show quoted text -

Hey Om! You do a root canal without freezing? You're so tough, KFC
decided to abort your ass. I had a spinal tap done in 1975 so there
you idiotic twit.

Jeßus wrote about lamb prosciutto:

> If I had some fresh lamb breast here right now, I'd be inclined to
> give it a try. Lamb doesn't seem to be very popular for such things,
> but I've not heard of any reason why it wouldn't work.

All the lamb breasts I've gotten were very fatty; I think they'd be better
for bacon than for prosciutto.

Bob

Self-styled "A Moose In Love" wrote:

> Hey Om! You do a root canal without freezing? You're so tough, KFC
> decided to abort your ass. I had a spinal tap done in 1975 so there you
> idiotic twit.

I guess now we know who the moose loves.

Bob

Jeßus wrote:

> Brought the Prosciutto in from the verandah to try today. It's been
> hanging for about three weeks now:
>
> http://i26.tinypic.com/30b3hj4.jpg
>
> Cut a few slices to try. Seriously, it's delicious! Anyone who is
> partial to duck or prosciutto should try this, it's so easy to do.
> Just looking at it, it looks to me if it could use a little more aging
> - but then I'm comparing it to 'norma'l prosciutto...
>
> http://i29.tinypic.com/25foe1d.jpg
>
> I think I'll be doing this on a regular basis in future - but
> hopefully with some bigger duck breasts (cue breast joke...).
>
> It is very 'moreish'. I hung it back up lest I was tempted to eat a
> whole one for lunch

It looks wonderful! How were the temperature and humidity where you hung it?
--
Vilco
And the Family Stone

On Jul 30, 3:55*am, "ViLco" <villi...@tin.spam> wrote:
> Jeßus wrote:
> > Brought the Prosciutto in from the verandah to try today. It's been
> > hanging for about three weeks now:
>
> >http://i26.tinypic.com/30b3hj4.jpg
>
> > Cut a few slices to try. Seriously, it's delicious! Anyone who is
> > partial to duck or prosciutto should try this, it's so easy to do.
> > Just looking at it, it looks to me if it could use a little more aging
> > - but then I'm comparing it to 'norma'l prosciutto...
>
> >http://i29.tinypic.com/25foe1d.jpg
>
> > I think I'll be doing this on a regular basis in future - but
> > hopefully with some bigger duck breasts (cue breast joke...).
>
> > It is very 'moreish'. I hung it back up lest I was tempted to eat a
> > whole one for lunch
>
> It looks wonderful! How were the temperature and humidity where you hung it?

So you think his duck is well hung.

> --
> * Vilco
> And the Family Stone

--Bryan

Food Snob® wrote:

>> It looks wonderful! How were the temperature and humidity where you
>> hung it?

> So you think his duck is well hung.

ROTFL
--
Vilco
And the Family Stone

On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Jeßus wrote about lamb prosciutto:
>
>> If I had some fresh lamb breast here right now, I'd be inclined to
>> give it a try. Lamb doesn't seem to be very popular for such things,
>> but I've not heard of any reason why it wouldn't work.
>
>All the lamb breasts I've gotten were very fatty; I think they'd be better
>for bacon than for prosciutto.

True. Don't hear a lot about lamb being used for such things. Then
again, the right cut (perhaps not breast) from some good quality lamb
may well work.

On Fri, 30 Jul 2010 10:55:43 +0200, "ViLco" <[email protected]> wrote:

>Jeßus wrote:
>
>> Brought the Prosciutto in from the verandah to try today. It's been
>> hanging for about three weeks now:
>>
>> http://i26.tinypic.com/30b3hj4.jpg
>>
>> Cut a few slices to try. Seriously, it's delicious! Anyone who is
>> partial to duck or prosciutto should try this, it's so easy to do.
>> Just looking at it, it looks to me if it could use a little more aging
>> - but then I'm comparing it to 'norma'l prosciutto...
>>
>> http://i29.tinypic.com/25foe1d.jpg
>>
>> I think I'll be doing this on a regular basis in future - but
>> hopefully with some bigger duck breasts (cue breast joke...).
>>
>> It is very 'moreish'. I hung it back up lest I was tempted to eat a
>> whole one for lunch
>
>It looks wonderful! How were the temperature and humidity where you hung it?

We are at the tail end of winter here, average max. temps have been
around 12°C (°53F), quite mild compared to how it usually is at this
time of year. Humidity is fairly low. Nil flies or other bugs to spoil
the meat. All I did was hang them on the clothes line on the back
verandah. Come summer time, I'll have to construct a 'meat safe' to
keep the pests away. Apart from that, I'll stick to the same procedure
in future.

Have a try at making your own ViLco, it's very easy! You just have to
ensure you pay attention to detail in preparation and I can't see how
you could go wrong

Shopping day tomorrow, time to get supplies... which means I have to
go into 'civilisation'. Sigh I'm hoping to come across a decent leg
of free range pork for the next Prosciutto project.

On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Jeßus wrote about lamb prosciutto:
>
>> If I had some fresh lamb breast here right now, I'd be inclined to
>> give it a try. Lamb doesn't seem to be very popular for such things,
>> but I've not heard of any reason why it wouldn't work.
>
>All the lamb breasts I've gotten were very fatty; I think they'd be better
>for bacon than for prosciutto.

True. Don't hear a lot about lamb being used for such things. Then
again, the right cut (perhaps not breast) from some good quality lamb
may well work.

"Jeßus" <[email protected]> ha scritto nel messaggio "ViLco"
<[email protected]> wrote:
>>> Brought the Prosciutto in from the verandah to try today. It's been>>>
>>> hanging for about three weeks now:

>>>
>>> I think I'll be doing this on a regular basis in future - but>>>
>>> hopefully with some bigger duck breasts (cue breast joke...).

>>It looks wonderful! How were the temperature and humidity where you hung
>>it?
>
> We are at the tail end of winter here, average max. temps have been>
> around 12°C (°53F), quite mild compared to how it usually is at this
> time of year. Humidity is fairly low. Nil flies or other bugs to spoil>
> the meat. All I did was hang them on the clothes line on the back
> verandah. Come summer time, I'll have to construct a 'meat safe' to> keep
> the pests away. Apart from that, I'll stick to the same procedure
> in future.

That's about what it's like here in Umbria when the neighbors cuere pork
prosciutto, or maybe it's a bit colder here. They hand so many things in
the cantina to cure, but they use thin muslin loosely tied into a sack to
keep insects and mice off. Then they come into the kitchen in really
traditional homes, but my modern enighbors never bring it in.

Lamb is always more expensive than even hand reared pork IME. I have in the
past made lamb sausages, but curing pieces is something I'm probably not
going to do. Guanciale of pork OTH is really worth doing, considering how
difficult it can be to get it sometimes even here... or at least the quality
I like.

In article <[email protected]>,
Jeßus <[email protected]> wrote:

> On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
> >Jeßus wrote about lamb prosciutto:
> >
> >> If I had some fresh lamb breast here right now, I'd be inclined to
> >> give it a try. Lamb doesn't seem to be very popular for such things,
> >> but I've not heard of any reason why it wouldn't work.
> >
> >All the lamb breasts I've gotten were very fatty; I think they'd be better
> >for bacon than for prosciutto.
>
> True. Don't hear a lot about lamb being used for such things. Then
> again, the right cut (perhaps not breast) from some good quality lamb
> may well work.

My mom used to purchase lamb breast (as it's the only lamb around here
that is actually affordable!) and roast it high on a rack to render most
of the fat out of it.

Then she would make the most divine shepherds stew out of it with
onions, carrots, potatoes, celery, peas, etc.

It was quite good.

The rendered fat would set up as hard as candle wax at room temperature!
We'd re-melt that and mix a bunch of bird seed with it, layer it in a
square cake pan then cut it up in squares to fit the suet cages for
feeding to the local birds. Woodpeckers really love those suet cages.
:-)

I've recently seen lamb breast at fiesta for under $2.00 per lb. and
have considered trying to make this again.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Mon, 02 Aug 2010 15:40:41 +1000, Jeßus wrote:

> On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>
>>Jeßus wrote about lamb prosciutto:
>>
>>> If I had some fresh lamb breast here right now, I'd be inclined to
>>> give it a try. Lamb doesn't seem to be very popular for such things,
>>> but I've not heard of any reason why it wouldn't work.
>>
>>All the lamb breasts I've gotten were very fatty; I think they'd be better
>>for bacon than for prosciutto.
>
> True. Don't hear a lot about lamb being used for such things. Then
> again, the right cut (perhaps not breast) from some good quality lamb
> may well work.

sqwertz talked about making lamb bacon here a while back:

<http://groups.google.com/group/rec.food.cooking/browse_thread/thread/d7a43d2887eb95b5/c544480c926813c8?hl=en&q=lamb+bacon+group:rec.food .cooking+author:sqwertz#c544480c926813c8>

<http://tinyurl.com/2726pdj>

your pal,
blake

'Jeßus[_14_ Wrote:
> ;1511049']Brought the Prosciutto in from the verandah to try today. It's
> been
> hanging for about three weeks now:
>
> http://i26.tinypic.com/30b3hj4.jpg
>
> Cut a few slices to try. Seriously, it's delicious! Anyone who is
> partial to duck or prosciutto should try this, it's so easy to do.
> Just looking at it, it looks to me if it could use a little more aging
> - but then I'm comparing it to 'norma'l prosciutto...
>
> http://i29.tinypic.com/25foe1d.jpg
>
> I think I'll be doing this on a regular basis in future - but
> hopefully with some bigger duck breasts (cue breast joke...).
>
> It is very 'moreish'. I hung it back up lest I was tempted to eat a
> whole one for lunch

Would you be willing to share the technique? I've never made prosciutto,
but have loved it from the deli. Looks delish, man!!




--
Gorio

On Mon, 02 Aug 2010 09:21:41 -0500, Omelet <[email protected]>
wrote:

>In article <[email protected]>,
> Jeßus <[email protected]> wrote:
>
>> On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
>> <virtualgoth@die_spammer.biz> wrote:
>>
>> >Jeßus wrote about lamb prosciutto:
>> >
>> >> If I had some fresh lamb breast here right now, I'd be inclined to
>> >> give it a try. Lamb doesn't seem to be very popular for such things,
>> >> but I've not heard of any reason why it wouldn't work.
>> >
>> >All the lamb breasts I've gotten were very fatty; I think they'd be better
>> >for bacon than for prosciutto.
>>
>> True. Don't hear a lot about lamb being used for such things. Then
>> again, the right cut (perhaps not breast) from some good quality lamb
>> may well work.
>
>My mom used to purchase lamb breast (as it's the only lamb around here
>that is actually affordable!) and roast it high on a rack to render most
>of the fat out of it.

And no doubt was delicious!

Lamb prices have risen in Australia in recent times, fortunately for
me there is no shortage of same here in Tasmania and I always keep a
few on the property.. Matter of fact, there are plenty of semi-wild
sheep here if you know where to look. I tend to go for Hogget or
Mutton, rather than Lamb myself. More flavour.

>Then she would make the most divine shepherds stew out of it with
>onions, carrots, potatoes, celery, peas, etc.
>
>It was quite good.

Oh, that would go down well here today Wet, windy and cold outside
(well, it is winter here after all).

>The rendered fat would set up as hard as candle wax at room temperature!
>We'd re-melt that and mix a bunch of bird seed with it, layer it in a
>square cake pan then cut it up in squares to fit the suet cages for
>feeding to the local birds. Woodpeckers really love those suet cages.

Great idea.

On Mon, 2 Aug 2010 12:57:15 -0400, blake murphy
<[email protected]> wrote:

>On Mon, 02 Aug 2010 15:40:41 +1000, Jeßus wrote:
>
>> On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
>> <virtualgoth@die_spammer.biz> wrote:
>>
>>>Jeßus wrote about lamb prosciutto:
>>>
>>>> If I had some fresh lamb breast here right now, I'd be inclined to
>>>> give it a try. Lamb doesn't seem to be very popular for such things,
>>>> but I've not heard of any reason why it wouldn't work.
>>>
>>>All the lamb breasts I've gotten were very fatty; I think they'd be better
>>>for bacon than for prosciutto.
>>
>> True. Don't hear a lot about lamb being used for such things. Then
>> again, the right cut (perhaps not breast) from some good quality lamb
>> may well work.
>
>sqwertz talked about making lamb bacon here a while back:
>
><http://groups.google.com/group/rec.food.cooking/browse_thread/thread/d7a43d2887eb95b5/c544480c926813c8?hl=en&q=lamb+bacon+group:rec.food .cooking+author:sqwertz#c544480c926813c8>
>
><http://tinyurl.com/2726pdj>
>

Thanks Blake, I'll check that link out.

On Wed, 04 Aug 2010 11:57:19 +1000, Jeßus <[email protected]> wrote:

>On Mon, 2 Aug 2010 12:57:15 -0400, blake murphy
><[email protected]> wrote:
>
>>On Mon, 02 Aug 2010 15:40:41 +1000, Jeßus wrote:
>>
>>> On Thu, 29 Jul 2010 02:30:33 -0700, "Bob Terwilliger"
>>> <virtualgoth@die_spammer.biz> wrote:
>>>
>>>>Jeßus wrote about lamb prosciutto:
>>>>
>>>>> If I had some fresh lamb breast here right now, I'd be inclined to
>>>>> give it a try. Lamb doesn't seem to be very popular for such things,
>>>>> but I've not heard of any reason why it wouldn't work.
>>>>
>>>>All the lamb breasts I've gotten were very fatty; I think they'd be better
>>>>for bacon than for prosciutto.
>>>
>>> True. Don't hear a lot about lamb being used for such things. Then
>>> again, the right cut (perhaps not breast) from some good quality lamb
>>> may well work.
>>
>>sqwertz talked about making lamb bacon here a while back:
>>
>><http://groups.google.com/group/rec.food.cooking/browse_thread/thread/d7a43d2887eb95b5/c544480c926813c8?hl=en&q=lamb+bacon+group:rec.food .cooking+author:sqwertz#c544480c926813c8>
>>
>><http://tinyurl.com/2726pdj>
>>
>
>Thanks Blake, I'll check that link out.

Very interesting! Lamb bacon... might have to try that out for myself.
No shortage of Sheep around here, and as bacon is a staple here -
worth trying. Thanks again Blake (and Sqwertz )

On Mon, 2 Aug 2010 09:04:21 +0200, "Giusi" <[email protected]> wrote:

>
>"Jeßus" <[email protected]> ha scritto nel messaggio "ViLco"
><[email protected]> wrote:
>>>> Brought the Prosciutto in from the verandah to try today. It's been>>>
>>>> hanging for about three weeks now:
>
>>>>
>>>> I think I'll be doing this on a regular basis in future - but>>>
>>>> hopefully with some bigger duck breasts (cue breast joke...).
>
>>>It looks wonderful! How were the temperature and humidity where you hung
>>>it?
>>
>> We are at the tail end of winter here, average max. temps have been>
>> around 12°C (°53F), quite mild compared to how it usually is at this
>> time of year. Humidity is fairly low. Nil flies or other bugs to spoil>
>> the meat. All I did was hang them on the clothes line on the back
>> verandah. Come summer time, I'll have to construct a 'meat safe' to> keep
>> the pests away. Apart from that, I'll stick to the same procedure
>> in future.
>
>That's about what it's like here in Umbria when the neighbors cuere pork
>prosciutto, or maybe it's a bit colder here. They hand so many things in
>the cantina to cure, but they use thin muslin loosely tied into a sack to
>keep insects and mice off. Then they come into the kitchen in really
>traditional homes, but my modern enighbors never bring it in.

Normally it's quite a bit colder here, but the past few weeks have
been relatively mild due to a lot of overcast weather. Still getting
some frosts but again, quite mild.

I always remember watching a River Cottage episode where they were
making Prosciutto and various other things - all basically hanging
unprotected out in the open - and by the looks of it - not necessarily
even well protected from rain. There is no way we could do that here
for most of the year.

>Lamb is always more expensive than even hand reared pork IME.

A regional thing, for sure. Lamb is quite cheap here (Tasmania,
Australia) as there is no shortage of it. Pork is more expensive here,
albeit not too bad.

Speaking of Pork, I went into town yesterday to get supplies, tried
to buy some pork knuckles - none of the butchers I asked had any, as
nobody wants them in this day and age apparently! One butcher is going
to put some aside for me when I next go in. Watched some show
(possibly Australian Food Safari) where some guy roasted some
knuckles... OMG they looked so GOOD.

> I have in the
>past made lamb sausages, but curing pieces is something I'm probably not
>going to do. Guanciale of pork OTH is really worth doing, considering how
>difficult it can be to get it sometimes even here... or at least the quality
>I like.

I had to look that one up. Looks good Giusi.