Michael Terrigno

Thank you!

Could you talk a little bit about ur experience making the duck prosciutto and any changes you may have made to your recipe ← Jeremy, I played the duck proscuitto pretty much by the book. Used the salt cure then white pepper - next time will add some garlic and maybe junipers. I was mostly concerned with the drying environment since my first time I relied on my basement (first level in sf) and ruined pancetta. Upon someones recommendation on this site, I bought a tall dorm fridge, small fan and water pan. Duck was the first thing in the chamber and both temperature and humidity were nearly perfect. Did leave in the duck for 9 days because it still felt slightly soft.

I'm in the middle of the spice rub for Bresaola and in need of some advice. In Ruhlman's book, the instructions called for making spice rub and divide in half. Rub half the spice in, place in zip lock and store for week and then repeat process with other half - then air dry. I failed to follow the directions (I chalk it up to my excitement over a successful duck proscuitto and anctipation of cured beef) SO after the first rub and first week, I washed off that rub, padded dry and then applied second - which is now back in zip lock. Question - by washing the first rub off did I hurt the curing process for Bresaola or how can I tell if its ok to air dry? thanks, Mike

Bombdog, mdbasile, et al Thanks for the advice and soya bean cake lesson. I'm going to untie the pancetta as suggested and see what's inside. As for the terrior, since I live in San Francisco fog most of the year, I may have wrongly assumed its the ideal conditions described in the book. Next stop the big box store for the curing room equipment. thxs again, Mike

I went downstairs and saw the curing chamber and regretted my post above. I think that we need a separate topic for food safety issues with cured or smoked meats, eh? ← Hey All, I'm a new member and this my first post. I've been reading this forum for about month and have tried a couple projects from Michael Ruhlman's book. As it relates to the above, I need some help. I'm in the process of making pancetta. I had it in my fridge for 9 days (since it was still soft, I left it an extra couple of days) and I rolled and tied it and have had it hanging in my garage (read: ground floor) in dark place for 5 days now. I live in San Francisco so I don't think its the temp. Everything seems to be fine with it EXCEPT at the very top there is a small batch of white colored mold. Does this mean I need to trash it and start over? If yes, did I not roll it tight enough?Any help would appreciated.