Umai pork loin prosciutto and duck prosciutto

[KyNola]

My friend Nepas is doing capicola in the Umai bag.  At the same time I am trying to make a prosciutto type product from a pork loin.  I am also experimenting with duck breast prosciutto. Both will be done using the Umai bag.  The loin is firming up very nicely with the dry cure in a zip lock type bag.  The duck has finally begun to firm up a bit in a vac sealed bag.  The duck breast is small so the amount of salt and cure #2 is a very small amount.  I'm assuming that's why the duck is taking a little longer to begin to firm up.

More to come later.

[tailfeathers]

I'll be keeping an eye on this!

[nepas]

I like duck pros, im sure yours will be AWESOME.

[ACW3]

Save me a taste in Paducah.

Art

[KyNola]

UPDATE: After a week of curing in a vac bag, yesterday I rinsed the breast and placed the duck breast in the Umai bag, vac sealed it and placed back in the frig where it will remain for 3 weeks to allow it to dry age.  Today, the pork loin will be tied to shape, additional salt applied as well as ground black pepper and placed back in the frig to cure for an additional week.  After a week the loin will go into a vac sealed Umai bag and placed in the frig where it will be allowed to dry age until there is a 40% weight reduction.  I'm estimating it will take somewhere around 2 months but it's all up to the loin.

More to come.

[muebe]

[nepas]

You will do fine OBI-WAN   

[Saber 4]

Can't wait to see the results!

[nepas]

Yes good.

Hope all these get done around bbq time.

[KyNola]

UPDATE: Duck prosciutto is coming along.  Although the photo doesn't show it too well the duck is vac sealed in a Umai bag.  Been in the bag for 12 days.  Going to try to hold out for another 10 days.

[tailfeathers]

Gotta find me some duck breast to try this. Got plenty of wild duck in the freezer but nothin' with any skin/fat on it. That is looking mighty fine!