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mands
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.