I made duck 'prosciutto' by dry curing a large pastured duck breast (got it from a friend that raises duck!) in salt, juniper berries, bay leaves and black pepper for 48 hours I let it hang wrapped in cheese cloth in a cool, dry, dark place for 2 weeks. It was fantastic. OMNOMNOM. Superb with a good sourdough, a hit of mustard and fresh tomato.
Comcast finally got our home internet service working again while I was away this weekend. I have some pics from our dinner at A&S to post in the next day or two, including a glorious plate of charcuterie. And yeah, I had to comment on the chive work to Travis at the end of the dinner; reminded me of some of the Japanese usuba videos.
Beautiful stuff. I'd love to stop by and check it out some time. I haven't been able to do any real dry curing in a few years. It's great to see people in the DC area doing this.