Nice! I was wondering how to use my Coppa (if it ever gets done). I'll bet Pancetta would work, too...
Point!
Point!
I am not against cooking some dry cured meats occasionally, but it's an awful amount of work (and time) to make coppa and pancetta just to cook with it. Shoulder and belly bacon would work just fine for that.Nice! I was wondering how to use my Coppa (if it ever gets done). I'll bet Pancetta would work, too...
Point!
I am not against cooking some dry cured meats occasionally, but it's an awful amount of work (and time) to make coppa and pancetta just to cook with it. Shoulder and belly bacon would work just fine for that.
Thanks. It went quick.
Looks MY-T FINE to me... I'd eat it....
I loved this coppa. I let the wine out of this one.Nice colours. Getting to like the flavour and texture of (uncooked ) cured meats?
I also left this one dry longer.I understand your first impression (when you didn't care for the "raw"). It takes a while for addiction to kick in. Now you are screwed for life.:-)
That's just Flat Out Pretty!!Latest meat from my chamber.
Coppa, tad over 3 months drying. 35% loss.
Everyone loved it as a app over the holiday.
That's just Flat Out Pretty!!----
Frame that Pic & Hang it on the wall !!
Beautiful !
Bear
Thanks guys.Looks super good Adam!
Points!!
Little story here.
Hey Adam...... what was the humidity and temperature you ended up following.... looks like somewhere around 75-80% and maybe 50 ish degrees F...... No case hardening to be seen... really good job on the drying process....
I have a lot I want to make. Bout out of pepperoni so that will be next.
Looks beautiful Adam, very nice.
What else do you have planned for the chamber?
Thanks Gary and for the points.
Wow !!!
Man is that Purdy !!! Looks Fantastic Great job. Maybe one day I'll get around to trying some of this stuff
Gary