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I started a Capicola today

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montanaWineGuy

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I present --> The Coppa!

Kinda smaller then I expected. I'll dry cure the others as well. Living dangerously.

Now I will heavily salt it and rub in some insta-cure #1 and it will sit in the fridge for 9 days. Then reapply the salt/etc. for another 9 days. Then it will get seasoned for Sweet Capicola and hang in my half root cellar for a month or more till done.

Also include is a dry-cured pork loin from last spring. Very very tasty. :db

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montanaWineGuy

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After 2 months of hanging the lower coppa piece was at 15Oz, from a starting weight of 25Oz. This was hanging in a freezing space attached to the garage, so was an experiment.

The taste is strong, both salty and spicy. I will let the upper piece hang for another month, just because....

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JohnT

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Gosh, that looks good!
 

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