How dry I am.....

[GusRobin]

I couldn't find one either. The UMAi instructions say it is part of the shoulder. So I asked the butcher at the local supermarket if I bought a full shoulder could he cut it out for me. He looked like I was from Mars or something. These guys are more cut along the dotted line meat cutters than what I consider a butcher.

[Gafala]

I couldn't find one either. The UMAi instructions say it is part of the shoulder. So I asked the butcher at the local supermarket if I bought a full shoulder could he cut it out for me. He looked like I was from Mars or something. These guys are more cut along the dotted line meat cutters than what I consider a butcher.

I don't know if this will help but I found this on Youtube.

http://www.youtube.com/watch?v=utfdbqCVmyE

or this

http://curedmeats.blogspot.com/2007/10/coppa-butchery-how-to-harvest-one.html

[GusRobin]

I couldn't find one either. The UMAi instructions say it is part of the shoulder. So I asked the butcher at the local supermarket if I bought a full shoulder could he cut it out for me. He looked like I was from Mars or something. These guys are more cut along the dotted line meat cutters than what I consider a butcher.

I don't know if this will help but I found this on Youtube.

http://www.youtube.com/watch?v=utfdbqCVmyE

or this

http://curedmeats.blogspot.com/2007/10/coppa-butchery-how-to-harvest-one.html

thanks- maybe I'll take it on an iPad and show the "butcher" at the supermarket  ;D ;D

[Northern_Smoke]

I used the recipes from the UMAi site.

I may have not have been looking in the right spot for the recipes. I only saw sopressata, chorizo, and venison salumi. Were these recipes in the forum? I am very interested in the genoa salumi recipe.   

[GusRobin]

I used the recipes from the UMAi site.

I may have not have been looking in the right spot for the recipes. I only saw sopressata, chorizo, and venison salumi. Were these recipes in the forum? I am very interested in the genoa salumi recipe.

Genoa Salami   LBs   2.5
lean pork or beef   lb   2.125
back fat   lb   0.375
salt   tbs   1.75
corn syrup solids   tbs   0.75
whole black pepper   tbs   0.25
ground white pepper   tbs   0.25
garlic powder   tbs   0.25
dry red wine   cup   0.0825
cure # 2   tsp   0.5
powdered dextrose   tbs   0.75
Bactoferm T-SPX   tsp   0.125