Interested in trying to make prosciutto with some of the geese we get this year.  Normally I take the breasts and thighs skinless.  If I do a prosciutto do I need or want the skin on?

I don't have the patience for prosciutto.  We've been making goose pastrami this fall and it's great.

Yeah, I've done corned goose and pastrami.  Both are good.  I've done confit with goose thighs also, we weren't crazy about the confit (too salty and something of a pita to use).  Just looking at something I've not tried before.  Seems simple enough.

I've done it a few times with duck breasts and always kept the skin and fat cap on there. Thats the best part of it once its done!

Setting up to give it a try, assuming the birds cooperate tomorrow.  I may try one goose with skin and one without and see.  Even a little goose fat present makes for awful jerky i.m.o. so we'll just have to see.

Project prosciutto under way.  4 goose breasts and 4 mallard breasts in the cure cycle now. All with skin on.

I modified a small dorm refrigerator to maintain a 50 deg temp.  Put a small pan of salt water and a small desk fan in the refrig for humidity and to keep air circulating. It seems to be holding a humidity in the high 70's range (80% is perfect from what I've read).

Duck breasts are at about 75% of their original weight after 7 days.  The goose breasts are at about 85% after 5 days.  The goal is about 65%.  Im assuming as the breasts dry humidity will drop and lead to some case hardening, but thats a guess on my part.  I've read a light coating of lard will help with case hardening.

The duck breasts should be ready in another week.  Goose breasts will be while i think.