Home cured Coppa Experiment

[devo]

Finally got around to getting some coppa going in the cure chamber.

After 17 days curing in the fridge.


Going to rinse it off and give it a good coating of smoked Hungarian paprika.


Close up with the cure and spices still on it


All rinsed off and trimmed some flap off it. This will help to avoid any air pockets that will create bad mold  :o


All rubbed down with the smoked Hungarian paprika.


All tied up inside a beef bung


Got the netting on it this time with no problems


A whopping 1655 grams green weight.


Into the curing chamber with the Bresaola & Salami Milano. The white mold will spread to the coppa all by itself.


In two months this should be ready.

[SamuelG]

Those look GREAT! So so jealous..in a good way! :)

[NorthShoreMN]

Very Nice.

just took my Bresaola out after 30 days of drying.  Coppa still in for another 45-60 days