Homemade Sausage Making

Did you like the Len Poli spice combination?

Yes I have made this recipe before. I add hot pepper powder to it to spice it up. I still have one more drying, going to let that one go to 45% just to see which one I prefer.

Devo
That Coppa looks delicious!
From what I have observed the folks that vac-seal the bags (and get a good seal) have really nice product with little dry rim.

I just wish you would keep that frigid Canadian air up there where it belongs

redzed wrote:https://www.youtube.com/watch?v=utfdbqCVmyE

https://www.youtube.com/watch?v=-FQ61QZM9Gg

http://curedmeats.blogspot.ca/2007/10/c ... t-one.html

Hope this helps Devo!

I'm thawing the pork shoulder from the side we bought late last Fall and am looking forward to taking it apart. I only hope I can remove the blade bone as free of meat as the butcher did in the video. I'll be thinking of Red's class system as I go. I figure identifying Class I will be easy but distinguishing between II and III might be a bit challenging for this novice.

I got hungry for some coppa so I sliced this very thin. As it ages it is changing color. Not a bright red anymore but taste is bang on.

Coppa is like fine wine, it improves with age. But don't be so stingy! If you slicethat thin it will last longer than your pension!

I took my second one a full 4 months. It finished off at just over 43%. I like the texture on this one much better than the first one. A little dryer but still nice and moist.

Devo, I am in the 3rd week of drying my coppa. My target weight loss is 35% but I see you went to 43%. If you wouldn't go that high again what would be your target

My first one I believe was around 38% and this one just over 43%. To me I like it dryer and if I decide to do another I will go 45%. So for my tastes I will not go lower than 40%. I believe even in a curing chamber the normal time is around 4 months so this one seems much better than the first. Just my thoughts and taste buds

Perfecto! Looks superb Devo. Did you equalize it at all by vaccuum packing?

redzed wrote:Perfecto! Looks superb Devo. Did you equalize it at all by vaccuum packing?

It just got vac sealed this morning. Not that it needs it but hey what the heck.