Hey guys.
I accidently made some duck katsuobushi recently when my forgotten duck breast proscuitto dried out in the fridge. It is one of those mistakes that was definitely worth making. I have been using it on everything of late (fried eggs the best so far), and now my supply is running out I have to make some more. I understand the process but I'm wondering whether I can speed it up in my dehydrator rather than waiting the 3 months for it to dry in the fridge?
It also makes me think about what other meats this could be done to. Would making bacon out of a lean cut like the tenderloin and then putting it in the dehydrator yield the same kind katsuobushi texture do you think?
Any advice much appreciated.
Ed
