- Sep 25, 2017
- 1
- 10
Hi there,
I made my first Coppa following the recipe from Ruhlman's Salumi book.
The raw weight was 696g.
According to the recipe I left it in the initial salt cure for 36 hours. (Recipe asked for 24 hours per 1000g meat).
After the salt cure it had 633g.
Then I hung it in my curing chamber where I had 12 deg C and 73% humidity.
Now it has a weight of 441g which equals a weight loss of 30%.
This is how it looks:
https://i.imgur.com/r6Bp2Ar.jpg
However I'm not sure if this mold is fine or not:
https://i.imgur.com/19SYjLm.jpg
Any opinion would be appreciated.
I made my first Coppa following the recipe from Ruhlman's Salumi book.
The raw weight was 696g.
According to the recipe I left it in the initial salt cure for 36 hours. (Recipe asked for 24 hours per 1000g meat).
After the salt cure it had 633g.
Then I hung it in my curing chamber where I had 12 deg C and 73% humidity.
Now it has a weight of 441g which equals a weight loss of 30%.
This is how it looks:
https://i.imgur.com/r6Bp2Ar.jpg
However I'm not sure if this mold is fine or not:
https://i.imgur.com/19SYjLm.jpg
Any opinion would be appreciated.
