Cased them, netted and tied, and moved to the drying chamber today.
I did one of each using the Texel DCM-1, so hopefully there will be a discernable difference in flavor, color, and texture. They are clearly marked so I can keep track of them.
I decided to diversify on these, so each one was cured and rubbed in a different blend of spices:
coppa #1:
Cured with sea salt, cure #2, black pepper, sweet pimenton paprika, corriander, and crushed red chili flakes (Texel DCM-1)
Rubbed with sweet pimenton, crushed red chili flakes, Calabrian sweet pepper powder, and a bit of demarara sugar, then cased.
coppa #2:
Cured with sea salt, cure #2, white pepper, sumac, garlic powder (no Texel)
Rubbed with sumac, white pepper, demarara, then cased.
bresoala #3:
Cured with sea salt, cure #2, black pepper, bay leaf, thyme (Texel DCM-1)
Rubbed with thyme, black pepper, smoked paprika, oregano, Old Bay seasoning, then cased.
bresoala #4:
Cured with sea salt, cure #2, 55K cayenne pepper, corriander, rosemary, sweet pepper powder (no Texel)
Rubbed with 55K cayenne, corriander, sumac, rosemary, and a bit of sweet pimenton, then cased.
Mixed up my M600 mold for its 12 hour bloom, will spray all four tomorrow evening.
Hopefully they will all yield different finished flavor profiles! If they turn out as good as my first coppa and bresoala try, then I will be very happy!
