Lomo starting weight 2184g, dried to 31.5% weight loss.
Coppa starting weight 936g, dried to 34.5% weight loss.
Recipes are a direct copy from 2Guysandacooler.
Both taste incredible, color on the coppa is a real nice dark red and it has a good amount of spice to it. Both the Lomo and the coppa are a bit dried out on the outside, don’t really notice it when sliced thinly though I’m wondering if this can be prevented with better dialing in of my curing chamber. I have another coppa that I’m keeping in the chamber until 40% weight loss as I found the meat a bit too soft for my liking.
by Ceeske
3 Comments
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Lomo took 64 days in the chamber and the coppa 36 days
Those look great. If you can vac seal them, stick them in a normal fridge for a week or two and the dry parts will equalize a bit.