I have four cured duck breasts hanging in my refrigerator. Recipe calls for them to hang 7 to 10 days. If they hang an extra week will they get too jerky-like? If I take them down should I freeze them or put them in plastic bags? They are currently wrapped in cheesecloth. I am using Tony Maws' youtube recipe.
Submitted July 11, 2017 at 02:29AM by JayWonEm http://ift.tt/2uPdCTt Charcuterie
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