Dry cured 4 coppa for 25 days using Jason molinari's recipe at http://curedmeats.blogspot.com/2010/11/coppa-whole.html?m=1
Fast forward 25 days...
Rinsed
Going in the beef bung
Into the curing chamber
-Nick
Fast forward 25 days...
Rinsed
Going in the beef bung
Into the curing chamber
-Nick