The first of our efforts was supposed to be Duck Prosciutto. But, unable at first to find any duck breasts in town (ok, I didn't look that hard), I thought the technique for curing looked intriguing, and decided to apply it to - - Chicken Thighs.
Here are the thighs, having cured overnight in LOTS of salt and some rosemary
Next, I took the thighs, coated them in ancho chile powder, tied them and then hung them for about a week.
Here's a thigh, sliced up and served with citrus marmalade and cheese. Pretty good. Rather salty (shocking!), but a rich flavor, and a nice contrast in texture, flavor, and pungency. Quite good.