u/Medium_Support_5008

Hello

I have seen people on instagram use an electrical mixer in sidr mixes, it seems to emulsify ?

Have you tried?

Or do you know an trick that does not prevent the dye release? As it for coarse greys covering!

Thanks

Hey everyone,

I’m making cured duck breast (magret) and ran into a bit of a problem. I put it in salt to cure, but didn’t have time to deal with it as planned, so it ended up staying in the salt for about 48 hours.

I’m worried it’s going to be way too salty now. Is there any way to desalinate it before moving on to the drying stage? I usually don’t like it overly salty.

Has anyone dealt with this before? Any tips or tricks would be really appreciated!

Thanks