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Umai Coppas are finishing...

indaswamp

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First time using the umai bags for whole muscles. I had a lot of product in my chamber with no room for the coppas so I used some umai bags I had on hand. I put these coppas to cure back in late October 2020. Forgot about them until 2 months later, but since I did an equilibrium cure, I knew they should be OK. sealed in umai bags Dec. 29. 2020 and in the beer/brining fridge on metal grates for air flow.
First one finished tonight. This one is a black pepper crusted coppa. I had to cut the full coppa in half to fit into the umai bags I had on hand...

IMG_20210312_221724.jpg

IMG_20210312_221738.jpg
 

indaswamp

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Some case hardening which is common with umai bags....I'll vac seal and equalize....
 

chef jimmyj

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Very pretty. Nice color...JJ
 

chopsaw

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That looks fantastic . Nice work .
 

Robert H

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Looks fantastic! I have done the same in umai bags and had a great result also. I am sure the flavour is even more intense with yours as you let them mature much longer.
 

indaswamp

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Very pretty. Nice color...JJ
Thanks JJ!

I like the harding on Coppa it looks great I bet its awesome. 👍 👍👍
Thanks fork, little too much hardening for me, the vac. bag ought to fix it though...

That looks fantastic . Nice work .
Thanks chop!
I will definitely be making more coppas!
It looks beautiful, and delicious!

Ryan
Thanks Ryan!

Beautiful color!
Thanks Jake!

Looks fantastic! I have done the same in umai bags and had a great result also. I am sure the flavour is even more intense with yours as you let them mature much longer.
Thanks Robert...the salt is more intense too...but it is good.
 

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