Wild Hog Lomo/Coppa

[Brokenhandle]

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!

Ryan

 

[indaswamp]

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.

You need to open the door every day for air exchange anyway.....

 

[indaswamp]

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!