A pig's (nose to) tale - Coppa

[atomicsmoke]

I had to login on the big boy computer since the mobile picture loading is still down.

Like most of my dried meats this is simple. Cured 3 weeks, hung for 9 weeks. I used collagen casing. Lost a little more than 30%.

I am glad I didn't trim the fat. Besides slowing the drying the fat cap is great tasting too.

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• atomicsmoke
• May 19, 2016

Some of the mold from my sausages found coppa enjoyable

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• atomicsmoke
• May 19, 2016

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• atomicsmoke
• May 19, 2016

Sliced too

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• atomicsmoke
• May 19, 2016

Very soft and silky (except the outter edge on the meat side). Great mild flavor.

Thank you for looking.

 

[link]

That looks fantastic. I want to start curing meat now as well and have tried a little in the past with good results. Next step is a curing chamber.

Link

 

[tropics]

Lookin good I could go for some of that with smoked cheese.Try switching to Desktop,it has worked for a few guys

Richie

 

[atomicsmoke]

That's what I did. On the phone the desktop version is PITA. I guess I will post less pics until this gets fixed.

 

[SmokinAl]

Fantastic!!!!

Al