Coppa is ready

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Devo
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Coppa is ready

Post by Devo » Mon Aug 27, 2012 22:27

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.
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Added some more hot spice
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Got it all tucked away in its new home
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Made sure it was not going anywhere by adding the netting
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Got the start weight
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Into the curing chamber it went with a bunch of his buddies.
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So from June 16th the wait was on.
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But than today came and it was all worth it.
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OH YA that's what I'm talking about :)
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Thanks for looking
ssorllih
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Post by ssorllih » Mon Aug 27, 2012 23:13

Beautiful.
Ross- tightwad home cook
Cabonaia
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Post by Cabonaia » Mon Aug 27, 2012 23:43

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??
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atcNick
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Post by atcNick » Thu Sep 20, 2012 21:50

Devo, that looks great man! Care to share the recipe?
-Nick
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Post by uwanna61 » Fri Sep 21, 2012 02:06

Devo
Nice work professional job!
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Post by ssorllih » Fri Sep 21, 2012 02:13

It is lovely! Paired with a good cheese and a good bread and a fne wine and life can't get any better.
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Post by crustyo44 » Fri Sep 21, 2012 02:14

Devo,
Congratulations, the Coppa looks beautiful. I'm with Nick, please do share the recipe. Even if I DO have to wait till next winter.
Best Regards,
Jan.
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Chuckwagon
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Post by Chuckwagon » Fri Sep 21, 2012 02:42

Very nice indeed! Good goin'!
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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