Homemade Duck Salami (or “Duck Jack Fig”) Recipe

Homemade Duck Salami (or “Duck Jack Fig”) Recipe

Homemade Duck Salami (or “Duck Jack Fig”) Recipe 400 296 The Original Dry Bag Steak

Saucisson Sec de Canard. Traditional slow fermented dry duck salami with figs and Jack Daniels (instead of Armagnac).

  • Duck meat 900 g 2 lb.
  • Lean pork 900 g 2 lb.
  • Pork fat 450 g 1 lb.

Ingredients per 5 lb. (2.2 kg) of meat:
(For other amounts of meat, weigh salt to ensure 3% for food safety.)

  • Salt 60 g / 10 tsp.
  • Instacure #2 5 g / 1 tsp.
  • Dextrose 5 g / 1 tsp.
  • Sugar 5 g / 1 tsp.
  • Black pepper 8 g / 4 tsp.
  • White pepper 7 g / 2½ tsp.
  • Nutmeg 1.5 g / 1 tsp.
  • Tarragon 7 g / 4 tbsp.
  • Garlic powder 5 g / 3 tsp.
  • Juniper berries, crushed 4
  • Whiskey (Gentleman Jack) 50 ml / 1/4 cup
  • Dry figs, diced 40 g / 1/4 cup
  • Bactoferm T-SPX Starter Culture 0.5 g / 1/2 tsp.
    (dissolve in 2 tbsp of distilled or boiled then cooled water to remove chlorine)
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