Wild Hog Lomo/Coppa

[indaswamp]

I've had these coppa/lomo in the freezer since mid December so plenty long enough to kill any Trich. if the hog had any. Since I was doing breasola, I figured I might as well pull these out as well...

I forgot to take step by step pics. like I did with the beef breasola, but it was the same process, just different seasoning. I used Calabrian pepper on these.

Here they are wrapped, in netting ready for the chamber...

In the chamber...in the back there behind the Culatello and the Fiocco...

 

[indaswamp]

These cuts of meat were not quite all the way to the base of the head, and are cut back to the 7th rib, so they are half coppa and half lomo. Should be good either way...

 

[DanMcG]

Looks good, and looks like it's almost time for a bigger chamber

 

[indaswamp]

Yeah..no kidding!

 

[sawhorseray]

Nice piece of work, gonna be some great snackin' down there, Like! RAY

 

[smokerjim]

Looks like you'll have some tasty stuff there

 

[indaswamp]

Nice piece of work, gonna be some great snackin' down there, Like! RAY

Thanks Ray! Really looking forward to tasting this one...that wild hog has a strong porky aroma, no off smell at all...the curing and drying should transform it into something special!

Looks like you'll have some tasty stuff there

Thanks Jim! It smelled awesome when I took it out of the vac bag! These are fairly small dia. so should dry pretty fast....4-5 weeks I'm thinking....

 

[kilo charlie]

What is the required temps for this chamber?

 

[indaswamp]

53-59*F, 80-85%RH....

 

[kilo charlie]

53-59*F, 80-85%RH....

Thank you.. had my eye on a cooler with a glass door for something like this.. I definitely have to do a lot of homework before I get to your level though!

 

[crazymoon]

IDS, Looks good and all the goodies in the chamber look awesome also!

 

[indaswamp]

Thank you.. had my eye on a cooler with a glass door for something like this.. I definitely have to do a lot of homework before I get to your level though!

Glass doors are not recommended....sunlight can cause the fat to go rancid. You want a dark environment to dry cure meats.

 

[indaswamp]

IDS, Looks good and all the goodies in the chamber look awesome also!

Thanks Crazy!

 

[kilo charlie]

Glass doors are not recommended....sunlight can cause the fat to go rancid. You want a dark environment to dry cure meats.

Excellent advice

 

[SCBBQ]

Love these threads and updates !

 

[motocrash]

 

[Winterrider]

That stuff is all "mind boggling" to me, but certainly enjoy reading and looking at all the things you guys come up with. It is interesting.

 

[indaswamp]

Love these threads and updates !

Thanks SCBBQ! Post up your new chamber once you get it lined out!

View attachment 492792

LOL! Thanks Moto!

That stuff is all "mind boggling" to me, but certainly enjoy reading and looking at all the things you guys come up with. It is interesting.

Thanks Winterrider.....no voodoo involved, just education. Whole muscles are easier to cure. Salami making is where the art is at....I had no idea the level of understanding required to make good salami. The more I learn, the more I realize I do not know. The key is that I know how to make a safe product, everything else I learn just helps me to make it better.

 

[Mmmm Meat]

Excellent advice

But you can always mask the glass with a covering so no light gets in. 2 Guys and Cooler on youtube appear to use aluminum foil to block out the light.

 

[kilo charlie]

I guess my thought for the cooler was so I could see inside without opening the door and ruining the environment.. looks like that's not a good idea.