This is my first attempt at salt curing a meat. I figured I’d make something wacky. It’s gonna take a couple of weeks before I can have everything on here, but this is what I have done so far. Yesterday I bought what I needed. A duck breast and some of that mortens salt with the nitrite in it.

The duck breast I bought. Used peking because it had the highest fat at the butcher at the time.

Secret blend of hidden spices. It’s a slight deviation of my generic bbq rub. I did add some cumin to give this prosciutto a hispanic flavor.

Let’s salt this bitch!

Gotta bag it up, squeeze out all the air.

Now it’s gonna sit in my fridge for a few days.

I’ll update as soon as I pull it out. Next step is to rinse off with cold water, reapply rub, cover in cheese cloth and then let air dry for a week or so.