BeeDee marshall wrote:Thanks Frank, this sounds great. Always looking for new ways to store food
What does it taste like? Salty hard boiled egg?
Mick Fisch wrote:How salty are the cured eggs? Do they dissolve in water to be used in recipes?
wayne fajkus wrote:The first pic, is it several yokes or is it a large egg (goose?) It seems large, but I assume they shrink.
Craig Dobbelyu wrote:I just started four fresh duck yolks curing last night. I'm looking forward to seeing the results in a few days. After hearing about it in this thread, I did a little more research and found that some people use a 50/50 mix of sugar and salt. Also, many recipes called for them to be air dried. They are dusted off after salting for a week or so then wrapped in cheese cloth and hung in a dark cool space to finish curing.
If this works out well then I'll be doing a lot of it. I've been looking for new food things recently and this seems fun.