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Capacolla is aged... tasting...

Discussion in 'Drying/Dehydrating' started by dernektambura, Apr 15, 2019.

  1. 73saint, fivetricks and HalfSmoked like this.
  2. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Looks good where's the cheese and crackers?

    Warren
     
    dernektambura likes this.
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Looks great!! I bet tastes even better!!!
     
    dernektambura likes this.
  4. It's tasting... it's gunna take half of capacolla tasting to make sure its good.. don't wanna cheese and crackers to mess up taste buds.. otherwise will take whole capacolla to figure....lol...
     
  5. indaswamp

    indaswamp Master of the Pit OTBS Member

    MY mouth watered when I saw the title of your thread. LOL!

    Question- why does your coppa have thick brown spots on it?
     
  6. This collagen sheets I ordered from Australia proved to be superior... they shrink ans stick to meat as meat dries and dehidrates... good product. .
     
  7. large dark brown areas are surface dried meat and yellowish spots are fat...
     
  8. 20190415_110201.jpg Swampy, here is the cross cut pic.. as you can se on the left side of cross cut... peace of meat surrounded by fat is redish becouse fat prevented meat from drying at different "speed" then meat not protected by fat.. that is why there is diferent surface colouring as well as on cross cut. .
     
  9. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Any excuse to eat it all is better than none. :emoji_wink: :emoji_sunglasses:

    Warren
     
    dernektambura likes this.
  10. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    dernektambura Thanks for the likes they are greatly appreciated.

    Warren