Finally got around to getting some coppa going in the cure chamber.
After 17 days curing in the fridge.
(https://lh6.googleusercontent.com/-JcuXN5DYaA4/T9zILLFBw_I/AAAAAAAAC0Q/bmIXv0jVY4I/s1024/DSC_0074.JPG)
Going to rinse it off and give it a good coating of smoked Hungarian paprika.
(https://lh6.googleusercontent.com/-Ymw171mi1wA/T9zIV9-iT2I/AAAAAAAAC0Y/5mjMa4CqkG0/s1024/DSC_0075.JPG)
Close up with the cure and spices still on it
(https://lh3.googleusercontent.com/-KqUT-beh8AQ/T9zIY7G3hLI/AAAAAAAAC0g/ahbe8BPoHYM/s1024/DSC_0076.JPG)
All rinsed off and trimmed some flap off it. This will help to avoid any air pockets that will create bad mold :o
(https://lh5.googleusercontent.com/-H3W7DF1TdBg/T9zIgpoaqpI/AAAAAAAAC0o/FPGmq138g7A/s1024/DSC_0077.JPG)
All rubbed down with the smoked Hungarian paprika.
(https://lh6.googleusercontent.com/-2Q-y_fq5b0Y/T9zIoXp4cnI/AAAAAAAAC00/UQHfM_FDITI/s1024/DSC_0078.JPG)
All tied up inside a beef bung
(https://lh4.googleusercontent.com/-QSdZ8Vo-IPU/T9zI3RlKA9I/AAAAAAAAC1E/Rs4HGl2rs4o/s1024/DSC_0080.JPG)
Got the netting on it this time with no problems
(https://lh5.googleusercontent.com/-zj4-sEJ0KG4/T9zJEylp9-I/AAAAAAAAC1U/FBr27zCxc_4/s1024/DSC_0082.JPG)
A whopping 1655 grams green weight.
(https://lh4.googleusercontent.com/-ENEqWrLsSrs/T9zJLXpaY9I/AAAAAAAAC1c/dktgTjKE59E/s1024/DSC_0083.JPG)
Into the curing chamber with the Bresaola & Salami Milano. The white mold will spread to the coppa all by itself.
(https://lh3.googleusercontent.com/-pp69DKC92YE/T9zJQRN979I/AAAAAAAAC1k/XZQMm1NYrxg/s1024/DSC_0084.JPG)
In two months this should be ready.
Those look GREAT! So so jealous..in a good way! :)
Very Nice.
just took my Bresaola out after 30 days of drying. Coppa still in for another 45-60 days