A pig's (nose to) tale - Coppa

Discussion in 'Curing' started by atomicsmoke, May 19, 2016.

  1. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.


    Some of the mold from my sausages found coppa enjoyable



    Sliced too


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

    Thank you for looking.
     
    Last edited: May 19, 2016
  2. link

    link Smoking Fanatic SMF Premier Member

    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
     
  3. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

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

    Richie
     
  4. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

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

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Fantastic!!!!

    Al
     

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