You are reading a single comment by @jb000 and its replies.
Click here to read the full conversation.
-
Ace! Pics pls!
I made coca-cola bbq sauce ribs last night...
-
in the wider interests of you not killing yourself/others with botulism, have a read up on this experienced curers blog > http://honest-food.net/cured-meat/
-
Interested in tasting this, shall we book a date in 2 months?
Also, it's spelled Pancetta, without "h"
mands
rive_gauche
giofox
@jb000
I have just started curing a Coppa and a Panchetta. Pretty sure I cut away the right muscle for the Coppa. Curing with 2.5% Salt, Black Pepper, Cayenne pepper and 0.25% #2. I know its meant to have cloves or cinnamon but I didnt have it and its all really just an experiement for my curing chamber to see if I can regulate it at the right humidity.