The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Duck (dynasty) salami came out amazingly good › Duck (dynasty) salami came out amazingly good
LLOYD A CUPICCIAI am really intrigued by your ingredients/recipe. After seeing your video I searched DUCK SALAMI and found a plethora of variations that used duck only. A fermented SALAME has no need to worry about melting points I believe.
I have been experimenting a lot with duck. Today I made a duck Salami out of two breasts connected by skin. I cured it first for a week than rolled , tied and smoked. I will taste tomorrow. Keeping my fingers crossed.
And I made Duck pastrami too.
Next fermented duck SALAME.
Thanks for the recipe and post!!