Legendary! You inspire me to try harder!!
Not so sure about that, just a guy trying to spoil some meat in a controlled manner....
The Coppa are looking like they are supposed to at about 36 days in. Great layer of beneficial mold (a penicillium), still soft, but just a bit firmer than last week. Unfortunately, the Coppa witnessed the demise of their neighbors, the Chorizo's that I had going. Those were a failure (texture, taste, mouthfeel), and now that I have a pH meter, I was able to determine that my pH was not in a safe zone, so they had to be tossed. Working on figuring out where I went wrong. However, a couple of new neighbors moved in, in the form of some Finochionna (Fennel Salami.) With my pH meter in hand, I feel better about those having achieved proper acidity levels during fermentation. Fun stuff!
.....a current pic (you can just see a smidge of the pancetta hiding back there.....)
