Poultry Charcuterie

Duck Breast Prosciutto Calculator

Pre-configured for single Moulard or Magret duck breasts. Because duck breasts are thin (~1 inch), they cure in just 5 to 6 days.

Raw, trimmed meat weight
Determines curing duration
KOSHER / SEA SALT 7.6 g Pure non-iodized coarse salt
PRAGUE POWDER #1 (INSTACURE #1) 0.9 g Provides ~156 PPM Nitrite
SUGAR (BROWN/MAPLE) 1.8 g
MINIMUM CURE TIME 6 Days
SAFE WINDOW 13 Days
Equilibrium Diffusion Blueprint & Salt Penetration

Marianski osmotic diffusion model: Vacuum-sealed bag maintains 100% moisture contact for continuous inward salt absorption.

1.00″ Slab (6 Days Min)
Equilibrium Meat Curing Osmotic Diffusion Blueprint Diagram showing vacuum bag perimeter, brine diffusion gradient towards meat core, and measured spice dosages. SEALED VACUUM BAG (AIRTIGHT EQUILIBRIUM ENVIRONMENT) MEAT CORE (OSMOTIC PENETRATION TOWARD CENTER) 7.6g Kosher Salt 0.9g Cure 1.8g Sugar
⏱️ Refrigeration Timeline: Minimum 6 days at 34°F–38°F. Equilibrium curing cannot over-salt; safe window extends to 13 days.

Explore More Charcuterie:

Make Italian Pancetta, check our Bacon Calculator, or view the Master Ratio Chart.