Is my meat ok?

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You could use a brown paper bag too . Some grocery stores are selling the unwaxed butcher paper in the BBQ aisle around here .
 
First 3 out of the smoker. Took almost exactly 5 hours.
Pulled at 141-142 in the thickest ends.
2 more in cooking in the oven to compare.

chopsaw chopsaw found some butcher paper at a grocery store. I don’t use it ever so didn’t want to buy a lot. I’ll wrap one once cooled.
Sliced shot to follow.
 

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Coppa Cotto fresh out of the smoker.
2 week seasoned cure. Rinsed. Finishing rub added and smoked. Took just under 5 hours.

I made 5 and wanted to smoke some. The other 2 I’ll make in the oven.
Just cooling down now, and hopefully making some Sammie’s for dinner.

just took a slice. This is soooo good. Can’t wait to slice it up for pizzas, sandwiches pastas.
One of the best charcuterie items I have made.

Thank you disco disco and all that helped during my hiccup.
 

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Looks great !
Slice some as thin as you can get it . heat some BBQ sauce in a pot , just to warm up . Don't boil .
Dip a few thin slices and go on a cheap burger bun . Really good .

That's a good sized hunk . I was thinking it was the Coppa muscle . Might be too mush to use the butcher paper .
Either way you done did good .
 
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Looks great !
Slice some as thin as you can get it . heat some BBQ sauce in a pot , just to warm up . Don't boil .
Dip a few thin slices and go on a cheap burger bun . Really good .

That's a good sized hunk . I was thinking it was the Coppa muscle . Might be too mush to use the butcher paper .
Either way you done did good .
These are Coppa. I got them from my hog supplier. They range from 1.5-2.2 kg.
I will be taking them to work this week and slicing and the into FS bags.
 
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