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  1. jeremy pettibon

    Coppa (Cured "Money Muscle" from Pork Shoulder)

    Thanks for the quick reply.  Good point about acclimating - I'm actually hoping my temp controller (STC-1000) shows up before I leave so I can wire it up and let the fridge run and equalize while I'm gone.  For now, I'm going with the tub of watery salt (salty water?) in the bottom to maintain...
  2. jeremy pettibon

    Coppa (Cured "Money Muscle" from Pork Shoulder)

    Yeah, I was curious about the "couple of days" curing time as well.  I have done two prosciutti in the past in a salt box, but have my first two equilibrium cuts in the fridge right now - two 3-lb loins (a six-pounder cut in half).  I was thinking the ideal curing time would be about 10 days...
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