Curing chamber, Coppa, Salami - Wrap-up post

[ExpatCanadian]

Hey everyone...  and (almost) merry Christmas....  been a bit lax lately with posting, been a busy run up to my Christmas holidays, which officially start on Monday, when my wife and I fly home to Canada for a couple weeks.  So, very little time recently spent on the forum, sadly.

However, I believe in finishing what I start, so I thought I'd post a couple pics of the first fruits of my labours using my home-built curing chamber.

All I can say is...  the effort was completely worth it.  I am blown away by the initial results, and can't wait to get stuck in to even more projects.

Anyway, pictures...1000 words etc etc....

Just as a recap....  this is how the salami's started their lives....


...and this is what the little fellas look like now...


...wait... no... please don't...


...too late...  decapitation....


And now for the Coppa....  I weighed it, and it was sitting at around 33% weight loss, so decided it was time to try it...


Looks and tastes AMAZING....  but, could probably have done with a slightly fatter pig!  Also, although it tastes good, I think maybe it needed another 5% moisture loss, as it's still pretty moist...  not quite "prosciutto" texture.  The remainder is back in the chamber for a little longer...


Anyway, very happy with my initial efforts if I do say so myself, enjoy!

[3rensho]

That do look tasty!  Congrats.

[mikeradio]

Great job those look amazing, I cant wait till I finish my curing cave

[Habanero Smoker]

Everything looks excellent.

[BuyLowSellHigh]

Beautiful!

This has been very inspiring.  Thanks for the finish pics.

[Caneyscud]

Momma is making noise like she wants to build a shop/studio/urban barn out back.  Maybe I can finally have enough room that I can have me a controlled humidity/temperature box for curing.  That looks like mighty fine eats.  Mighty fine eats!!

[SamuelG]

Great work!!!

It looks amazing.  I will hold mine until they hit 40% loss.  Thanks for all the pictures.

SamuelG

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[jiggerjams]

I love meat candy. Wow!!

[OU812]

Wowsers!

Thats some gooood lookin eats!

[mjdeez]

That looks amazing.

Also, thanks for posting all of this about your chamber. It's pretty high on my list to get a dry cure chamber going and your lessons learned are helpful.