Well since the .99 cent per lb buy at Jewel, I thought I'd give butchering the Coppa portion out of the butt and getting one going. I'm really not sure if I did it right. I watched the tutorials and all the videos, but of course my butt don't look like that other guys butt.....
All in all, I got a nice looking hunk of meat though so I'm stoked. I'm gonna pick up another full shoulder this afternoon and give it another shot. That way I can get another Coppa into the cure from a different recipe....oh and more meat for sausage.
I used the recipe for curedmeats.blogspot for this one. I'll decide to day what recipe I'll be using for the next one. Feel free to comment on the looks of the cut and any deficiencies or inaccuracies as to its look. I do know it's a bit uneven.
Starting weight of the Coppa is 1456 gram.