Hey folks, this is a follow up on previous posts of my first coppa attempt, see (1: forgotten in the fridge EQ) and (2: quick weight loss).
It got to 35% weight loss as per 2 guys and a cooler recipe, so I pulled it from the chamber, cleaned off mold, and sliced to check – it does seem a bit on the softer side in the middle, and there is a bit of discoloration around the gushes.
Should I vacuum pack it to equalise, or hang for a bit longer? Was the pink/red-ish mold that I wiped off fine?
by TwoSeveral749
2 Comments
Hi /u/TwoSeveral749 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.*
I assume you used curing salts thus the red color, it looks fine to me. If you have lost 35% your goods to go or you can rub lard on the open end and rehang it to firm up. I’m not familiar with 2 guys, but from the pictures it looks like it should have been trimmed a bit more and tied up with butchers twine to give it a better shape. I used curing salt on this one, https://www.reddit.com/media?url=https%3A%2F%2Fi.redd.it%2F1qi1gi2c9zcc1.jpeg. I usually just use salt. this was trussed up to give it shape.