My son is on a water fowl hunting team up in PA. He was down for a few days here in FL and brought me a few Canadian honker breasts.
Soon to be Prosciutto
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/canhonk.jpg)
Sweet cure.
Top left. 3/4 Cup pure salt for curing., 2 T sugar, 1.5 T garlic powder.
Bottom Left, 2.5 T smoked paprika, 2 T semi ground summer savory, 1.5 T black pepper, 1.5 T red pepper flake.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/swcure.jpg)
Mixed good, I use an old shaker for applying to the meat.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/swcure1.jpg)
Wear some food safe gloves and rub cure very good into all the meat.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/canhonk1.jpg)
Weighed, dated. In zip lock bags. Going to be a 10 day cure, after 5 days i will re apply some of the cure, then into UMAi bags. Will weigh again at the 15 day mark in the UMAi.
![](http://i868.photobucket.com/albums/ab242/nepas1/2014%20dry%20cure/canhonk2.jpg)