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Suggestions for Coppa Recipe
Going to cure 2 capicolla at the same time, one will be a basic salt, pepper and cure#2 recipe which I've made before. The other I want to try something different. Would anyone have any suggestions of recipe they have tried and liked? Thank you in advance Joe -
My Curing Chamber Build Adventure
After trying prosciutto a friend had made, I always wanted to make it. His was much dryer and had more flavor then what you buy commercially. Never had a room/area to make it in, then discovered (duh) you can make a curing chamber out of a fridge. Did all sorts of research on the internet last... -
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Refreezing Cured Meat Question.
I have been given a frozen pork loin. I will be dry curing it. Do to the size of it once cured it will be cut into smaller peaces and frozen. Will this be a problem since it has already been frozen? -
Hello from Bowmanville Ontario
Discover this forum the other day when I was looking for information on pork loins wish it was sooner. Got into smoking meats, poultry, and fish about 15 years ago. Have a charcoal smoker(Bullet) a propane one and a homemade electric smoker/dehydrator which is great for making jerky. Have had a...
