Coppa is ready
Coppa is ready
The long wait is over. It has lost the 30% weight I was waiting for.
We started out looking like this. All cured (#2) and seasoned.
Added some more hot spice
Got it all tucked away in its new home
Made sure it was not going anywhere by adding the netting
Got the start weight
Into the curing chamber it went with a bunch of his buddies.
So from June 16th the wait was on.
But than today came and it was all worth it.
OH YA that's what I'm talking about
Thanks for looking
We started out looking like this. All cured (#2) and seasoned.
Added some more hot spice
Got it all tucked away in its new home
Made sure it was not going anywhere by adding the netting
Got the start weight
Into the curing chamber it went with a bunch of his buddies.
So from June 16th the wait was on.
But than today came and it was all worth it.
OH YA that's what I'm talking about
Thanks for looking
Devo - you are an inspiration! Great photo essay there - thank you. I just cut a couple of coppas off some pork butts last week and they are going through their first cure. Now I'm all the more excited about them. It is so hard to wait....
Going to start some bresaola too. Never done that before (or coppa properly).
So how's it taste??
Going to start some bresaola too. Never done that before (or coppa properly).
So how's it taste??
- Chuckwagon
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