Thank you redzed, much appreciated!

Thanks for the speedy reply. I actually dry cured it and used some of the pink salt.

Hello all, I have been smoking meat and making simple sausages for years. This year I brined a pork collar to make coppa for the first time. I know optimal conditions for it to work but could not achieve them as I do not have any special equipment. Basically after brining I washed the coppa with dry...