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Love watching everything you do! But could you make a picture book with explanations of each and how to pronounce some of them for me please? Keep up the great work!
The Calabrian wild hog coppa/lomo finished drying today. Took it down to 35% weight loss. They dried fast because of the small diameter. I have them vac packed to equalize in the fridge.
Pulled from the chamber...great mold growth!
Collagen sheet removed, slight mold growth under casing but no bad mold.
The slice...
I scrubbed the mold with a brush and vinegar, then rinsed with water and soaked with red wine. Left them on the counter covered with a towel for a couple hours to dry while I went to Mom's (Mother's day dinner). Then I vac packed the salumi when I got home.
This will be a very unique addition to my charcuterie board!