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Thread: Wild Goose Prosciutto

  1. #1
    Just starting out

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    Default Wild Goose Prosciutto

    Did anyone else try the wild goose prosciutto recipe in the Nov - Dec 2023 issue of OOD?
    I did and it's pretty good but I also tried the same preparation with a pair of nice fat wood duck breasts which ultimately I like much better.
    I know salt essentially kills everything but the meat isn't cooked. Is there risk of any parasites or other nasties? Certainly wouldn't try this preparation with bear. Although, typical prosciutto is made with pork which is also prone to Trichinella parasites. Thoughts?
    Last edited by Pioneerfreq; December 5th, 2023 at 06:46 PM.
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  3. #2
    Apprentice

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    As you probably know, pork cures for over a year.
    I was surprised that the Goose recipe only called for two week cure.
    That was my only concern?
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  4. #3
    Mod Squad

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    Quote Originally Posted by RHYBAK View Post
    As you probably know, pork cures for over a year.
    I was surprised that the Goose recipe only called for two week cure.
    That was my only concern?
    No need for concern. Ham leg 15lbs plus, a goose breast 1/2lb hence the less time needed for goose.
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  5. #4
    Borderline Spammer

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    Trich in pork is a thing of the past. At least in North America. You can now cook your pork to medium rare if you like

  6. #5
    Member for Life

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    Quote Originally Posted by FishHog View Post
    Trich in pork is a thing of the past. At least in North America. You can now cook your pork to medium rare if you like
    In commercially raised pork.

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