Well, now, thanks, Tim!
I exited the meat fermenting game after a few failed projects last year. I determined that my level of patience is just not there for that particular hobby. It was a fun learning experience, though, and I have major respect for folks who can turn out top quality products in the whole muscle and salami curing categories! (If anyone is keeping score, I had tried and failed at cheese the year before....)
In your cabana?
Can Coppa slices be frozen for future use?View attachment 19386
2 weeks in, and the mold coverage is 100% on the Coppa. Smells exactly like a salami casing would smell. The smaller one has lost 15% weight and the larger one has lost 10%. I added in some Chorizo friends (my first go at fermented sausage) last week, and had to wipe the mold off of them with vinegar today since I'd prefer that it not be present on those.
Still not sure if I'm making dry cured meats or fodder for the compost bin, but time will tell.....
R
