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danny11762 on
Recipe
coppa muscle (mine weighed 2044g)
2.4% salt
0.6% sodium nitrite (6%) salt
0.005% black pepper
0.003% smoked paprika
0.0025% bay leaves
0.0025% juniper berries
0.0025% sichuan peppercorns
0.001% cloves
All salt and herbs crushed in mortar and rubbed on the muscle
equilibrium curing for 10 days in vacuum bag
dry cured in a dry age bag. stored in kitchen fridge turned every 3 days
cut in half and stored in vacuum bags after dry curing
starting weight 2044g. after 78 days of dry curing: Final weight: 1288g. final weight loss: 37%
SDL68 on
Looks great
Ok-Wafer-1021 on
All I can think of is Michael from The Office saying “I’ll have the gabagool”.
Looks delicious!
Conrad1024 on
Fucking prime time.
Substantial_Sea_2453 on
I haven’t made this yet, but what did the aging bag offer different than usual?
6 Comments
Hi /u/danny11762 if you are posting an image don’t forget to include a description in the comments or your post may be removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Charcuterie) if you have any questions or concerns.*
Recipe
coppa muscle (mine weighed 2044g)
2.4% salt
0.6% sodium nitrite (6%) salt
0.005% black pepper
0.003% smoked paprika
0.0025% bay leaves
0.0025% juniper berries
0.0025% sichuan peppercorns
0.001% cloves
All salt and herbs crushed in mortar and rubbed on the muscle
equilibrium curing for 10 days in vacuum bag
dry cured in a dry age bag. stored in kitchen fridge turned every 3 days
cut in half and stored in vacuum bags after dry curing
starting weight 2044g. after 78 days of dry curing: Final weight: 1288g. final weight loss: 37%
Looks great
All I can think of is Michael from The Office saying “I’ll have the gabagool”.
Looks delicious!
Fucking prime time.
I haven’t made this yet, but what did the aging bag offer different than usual?