CheeseForum.org » Forum
Welcome,
Guest
. Please
login
or
register
.
1 Hour
1 Day
1 Week
1 Month
Forever
Login with username, password and session length
This topic
This board
Entire forum
Home
Help
Login
Register
CheeseForum.org » Forum
»
GENERAL BOARDS
»
Other Artisan Crafts
»
My first charcuterie
« previous
next »
Print
Pages: [
1
]
Go Down
Author
Topic: My first charcuterie (Read 2667 times)
rgreenberg2000
Guest
My first charcuterie
«
on:
April 27, 2019, 12:40:14 AM »
I got some Umai drybags as a Christmas present, and finally got around to using them. I made a Capicollo (or Coppa) from some supermarket pork. It just hit 35% moisture loss today, so I broke open the bag and did a taste test. It turned out really good. The spices are pretty even, though there's a touch too much clove. I'm certain that this suffers from the bland supermarket piggy I used (which is why batch #2 that is drying now is making use of a Berkshire coppa muscle that I got from the local butcher....beautiful piece of meat!) I've got this one sealed back up in vacuum bags to let the moisture even out a bit, but I'm really happy with this attempt!
Have a great weekend!
Rich
Logged
stringcheese
Guest
Re: My first charcuterie
«
Reply #1 on:
May 03, 2019, 05:07:20 PM »
Thanks for sharing, I didn't know about the Umai bags, now I have another hobby to add!
Logged
Print
Pages: [
1
]
Go Up
« previous
next »
CheeseForum.org » Forum
»
GENERAL BOARDS
»
Other Artisan Crafts
»
My first charcuterie