Working on duck

[Drac]

Good day all,

Playing with some duck breasts at home.  Two are cured, coated in spices, wrapped in in cheese cloth and in the fridge on their way to being prosciutto.

On the other two, one was coffee/salt/sugar cured and the second was salt/brown sugar cured for bacon.  Put both in the smoker.  With the low temps I was having issues getting the smoker up to the 185 the book required so it was taking a while.  I forgot all about it and the time ran out.  When I remembered the temp had already dropped from 110 to 99 and falling.  Not sure if this was safe I tossed it but now I wonder if this was savable?

Thanks,
Jim

[KyNola]

In my book it always better safe than sorry Drac.

[Drac]

Bummer and it smelled so wonderful.

Hopefully the prosciutto will turn out.