Yup capicola, started it today and ordered the casings so they should be here in a few days, well b4 I need them. Thinking I gonna make a sweet style instead of the hot style.
So far the hardest part is finding a competent butcher who can figure out wtf you want... After 3 stores and a meat service I said fawk it and just bought the shoulders and cut out my own coppas (you dont even want to see what the guy at the meat service did to the fat back , guess I got fat for sausage now :smack: )
http://curedmeats.blogspot.com/2007/10/coppa-butchery-how-to-harvest-one.html
OK anyway here they are, using just a basic sugar/salt cure...normally I use brown sugar but my back is hurting today and didnt feel like bending over to get the brown sugar
let them cure for 9 days then I'll post a update (yes this is as much for my record keeping as showing you guys
So far the hardest part is finding a competent butcher who can figure out wtf you want... After 3 stores and a meat service I said fawk it and just bought the shoulders and cut out my own coppas (you dont even want to see what the guy at the meat service did to the fat back , guess I got fat for sausage now :smack: )
http://curedmeats.blogspot.com/2007/10/coppa-butchery-how-to-harvest-one.html
OK anyway here they are, using just a basic sugar/salt cure...normally I use brown sugar but my back is hurting today and didnt feel like bending over to get the brown sugar
let them cure for 9 days then I'll post a update (yes this is as much for my record keeping as showing you guys