- May 31, 2022
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The kitchen remodel is finally over, and I can live again. For the bresaola and the speck, I'm testing the limits of an EQ cure -- both were vac sealed in the cure for over two months. The two spicy coppa were only one month. The cut I got for the spec was flatter than I was happy with, so I tightly rolled it and stuffed it into a casing. I cold-smoked the speck and one of the coppa. The bresaola was seasoned with Baharat, which I'm excited about.