Well, I couldn’t hold up anymore but didn’t want to spend BGE prices. I picked up this Char Griller instead. Super easy to use and I was amazed at how it holds heat! 225 for 5 hours I did my first rack of ribs on it. I think it will be getting plenty of use!

Now that is a dang curing chamber! Beats the hell out of my homeade one! Good luck Jonathon

Jonathon I’ve thought about making prosciutto but I didnt want to hold up my curing chamber for that long. My wife wants me to make pepperoni next, it never ends!

Glad nobody got sick

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Glad y’all enjoyed it my friend. I am slicing two more up tonight. I don’t recommend drinking the NyQuil with the Coppa…

Dave R I shipped for the first time…we will see what the shop thinks…

Jonathon message me the shop’s address and I will send y’all a pack. I vacuum seal them all.

Pulled the Coppa out today, well at least one of them. Very spicy! But tastes fantastic!

Bactoferm mold-600 getting started!

Tex_77 I could have, I just skewered them because they were not very big pieces. The LEM slicer is at 1/4 inch. I just set them on the racks after.

Jonathon it didn’t really take that long maybe about 20 minutes. I made my last batch in the smoker on the racks but I really liked doing it this way better. And the oven I felt they just came out better, maybe it is all in my mind.

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.

@Retired-RailRoader that is my kind of weekend! Looks fantastic!

truger looks great! Did you use a curing chamber or have a place to hang it that is cool?

srg158 I thought about trying UMAI bags, but I built the curing chamber for a reason…

Tex_77 sorry Jonathon , I can’t get in line with blue. Austin I am on

For sure Jonathon , this is my first time with Coppa. I am hoping it turns out good, it certainly looks good so far!

It’s also the first time I used my jerky slicer too…

Tex_77 it is a convection but I didn’t use that. I set the temp at 170 and cracked the door open with a spoon. I like the taste better than when I did it in my smoker. It was a mix of soy sauce, Worcestershire, garlic, pepper, cayenne, red pepper flakes, onion powder, etc…anything that had a lid in the spice drawer.

After making the Coppa today I put the jerky in the oven for 4 hours. Turned out fantastic!