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Thanks for the feedback:) I did not smoke the meat, but that is an idea for next time:) There may have been a few spices on the outside of the casing, so, from what other people are saying, Im assuming it is that. How would I smoke the cured meat without cooking it during the cooking process?

thanks for the tips:)

Attempted to make a coppa

yup, quite a tough casing. started the process before I got an actual wine fridge to be used for curing. I cant tell if thats black mold though. the meat doesnt smell bad. quite fragrant as it should be. Ive looked at pictures of other meat but one can never be sure. just trying to see if...

Cured for 7 days with various spices and tenderquick. Once the cure was over and the meat washed, I used italian spicing, the general kind you can buy at the store. From there I stuffed it into the beef bung for the drying period. Part of leaving it to dry for so long was being lazy and not...

About 2 1/2 inches. Yes. Dry cure in the fridge. put it in a semi covered container on a rack above a bunch of silica packs.

Hello all:) This is my first time curing pork. I cannot tell if this is a bad mold in the picture or if its even mold at all. There have been no bad odors in the fridge over the last two months. There was some white mold about halfway through at which time I wiped it down with white wine...