Coppa!!!
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deplorablenc1 Well let us know how it comes out! Looking good so far, that’s a long month you have in front of you! That’s always my issue with dry curing, we have done it a few times but I am a wreck during that time knowing that there is something delicious that I can’t eat yet!
For sure Jonathon , this is my first time with Coppa. I am hoping it turns out good, it certainly looks good so far!
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Meat candy! My buddy has been making cap with umai in the fridge. We had some of it at our meat party 2 weeks back. Put that stuff on the slicer on the lowest setting… melts in your mouth!
srg158 I thought about trying UMAI bags, but I built the curing chamber for a reason…
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So, it’s been 30 days in the fridge. Took it out today washed it off, sprayed Bactoferm 78 on the pork and covered in Capicola rub. Put in 100MM casing, wrapped in netting, sprayed on some Mold 600 and put in the curing chamber. Now in 30-40 days we should be enjoying some Coppa!
deplorablenc1
I’m here to tell you it is well worth the wait, love the coppa -
srg158 I thought about trying UMAI bags, but I built the curing chamber for a reason…
deplorablenc1 You are living my dream! Total respect for the cantina!
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deplorablenc1
I’m here to tell you it is well worth the wait, love the coppa -
deplorablenc1
I’m here to tell you it is well worth the wait, love the coppatruger looks great! Did you use a curing chamber or have a place to hang it that is cool?
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truger looks great! Did you use a curing chamber or have a place to hang it that is cool?
deplorablenc1
For my coppa I used Umai bags and hung in a refrigerator in the garage, for my pancetta after I seasoned the pork belly and rolled it I wrapped it in cheese cloth and tied it up and hung in the fridge for about 3-4 weeks. I kept the fridge a little warmer than normal -
deplorablenc1
For my coppa I used Umai bags and hung in a refrigerator in the garage, for my pancetta after I seasoned the pork belly and rolled it I wrapped it in cheese cloth and tied it up and hung in the fridge for about 3-4 weeks. I kept the fridge a little warmer than normalNice Coppa! I did one not too long ago with some homemade salami and duck prosciutto.
I ain’t scared.
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Nice Coppa! I did one not too long ago with some homemade salami and duck prosciutto.
skibumben that looks fantastic! I like curing meats. I have been doing salami, soppersatta quite a bit and wanted to try something new. I may try bresola next.
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Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Pulled the Coppa out today, well at least one of them. Very spicy! But tastes fantastic!
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Pulled the Coppa out today, well at least one of them. Very spicy! But tastes fantastic!
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Looks awesome. Great work
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Nice color and looks amazing!
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deplorablenc1 OH MAN that looks good! One of our commercial salesmen and I am planning a few different dry-cured sausages here soon, we might toss a few add a few coppas at the same time.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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deplorablenc1 OH MAN that looks good! One of our commercial salesmen and I am planning a few different dry-cured sausages here soon, we might toss a few add a few coppas at the same time.
Jonathon message me the shop’s address and I will send y’all a pack. I vacuum seal them all.
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Nice Coppa! I did one not too long ago with some homemade salami and duck prosciutto.
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Pulled the Coppa out today, well at least one of them. Very spicy! But tastes fantastic!
deplorablenc1 looks great, do you ship?
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deplorablenc1 looks great, do you ship?
Dave R I shipped for the first time…we will see what the shop thinks…
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