Kosher Dosher...“I am a culinary Heretic"

Rotolo d'anatra, Petto d'anatra affimicata Yup, that's what I am making!! I've been criticized in the past for posting pictures of what we eat but that's not gonna stop me!! Most people don't know what their food looks like or where it comes from. So with my blogs I am hoping to share a little bit of insight and hopefully know how. I am not on a crusade or anything but I think we should respect the process. Oh by the way these Muscovy Duck Breasts were free range and organically raised. Now on to the fancy title. The title is just a fancy way of saying Roll of duck, Smoked duck breast.  You have to admit the the title is awesome in another language.   If you love Smoked Salami you will love Smoked Duck. I chose the Muscovy Duck species to make my Smoked Duck. My reasoning for choosing this Species of Duck was the percentage of duck fat it carries. A Muscovy duck breast has about 18% fat, the Peking duck b...

Note 1: The weight of meat plus fat is 100%. All ingredients to be added are expressed as a percentage of the weight of meat plus fat. Percentages can be used to standardize recipes regardless of batch size.  All weights are metric.  Note 2: No weights are given because the weights of meats vary. Everything is a percentage of the meats weight after trimming. Example- Meat weight 2393 grams and we want to find out the amount of salt we need in grams- 2393 X 3.5%=83.755 or 2392/100 X 3.5 =83.755 grams.  Note 3: I use .25% cure #1 & #2 for all my curing needs.  This equates to 156 ppm of Sodium Nitrite allowed by the Meat Division of the USDA for  Comminuted meats . The .25% corresponds to 1 oz (28.35 g) of Cure for each 25 lbs (11.33 kg) of meat.   l lb of Meat would need .04 oz of Cure.   Percentage is .25% of the meats weight.  I.E 16 oz X .25% = .04 oz . My preference is to always use grams....