The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Moulard Duckstrami › Moulard Duckstrami
June 23, 2014 at 11:29 pm
#8369
LLOYD A CUPICCIAMember
quote GKSmth” post=5718:
That looks awesome, I never had duskstrami, how does it taste in comparison to regular beef pastrami?
the duck is firm/dense and the fat feels slippery. Where as Beef has connective tissue which of course should have been broken down during the steaming process which adds to the juickeyness. in addition the fat is weaved in and out of the meat fibers which is amazing. That’s of course if you are using a fatty flat, a point or a plate.