Capacolla is aged... tasting...

[dernektambura]

Capacolla is aged and today was tasting day.....very good result....collagen wrap sheets partially open to allow cuts...

Post, partially related to this capacolla: https://www.smokingmeatforums.com/threads/filetto-baciato-capocollo-panchetta-and-costolette.285073/

 

[HalfSmoked]

Looks good where's the cheese and crackers?

Warren

 

[bluebombersfan]

Looks great!! I bet tastes even better!!!

 

[dernektambura]

Looks good where's the cheese and crackers?

Warren

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...

 

[indaswamp]

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

Question- why does your coppa have thick brown spots on it?

 

[dernektambura]

This collagen sheets I ordered from Australia proved to be superior... they shrink ans stick to meat as meat dries and dehidrates... good product. .

 

[dernektambura]

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

Question- why does your coppa have thick brown spots on it?

large dark brown areas are surface dried meat and yellowish spots are fat...

 

[dernektambura]

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. .

 

[HalfSmoked]

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...

Any excuse to eat it all is better than none.

Warren

 

[HalfSmoked]

dernektambura Thanks for the likes they are greatly appreciated.

Warren