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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.

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rive_gauche in reply to @jb000

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/

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jb000 in reply to @rive_gauche

That is a good blog. Ive been reading lots of blogs and lots of books, I`m not going into it completely blind!

I`ve done quite a few bacons and now looking into starting drying whole muscles. Next will be the salamis after I have a bit more practice with fresh sausage.

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