Dry Cure Ingredients
- Duck breasts (magret de canard) 2- 7oz (200g)
- Kosher salt (sel gros) 2 tsp (6g)
- Brown sugar (cassonade) 2 tsp (12g)
- Juniper berries (baies de geniérve) 2
- Bay leaf (feuille de laurier) 1
- Black pepper (poivre noir) 1/2 tsp (4g)
- Smoked paprika (paprika fumé) 1/8 tsp (1g)
Instructions
- Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
- Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for one week to cure.
- After the curing process, remove meat from bag, and rinse off cure under running water.
- Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
- After drying is complete, slice thin and enjoy! For perfect, paper thin slices every time, we highly recommend the Chef’s Choice Model 632 Deli Slicer.
