Charcuterie: The Craft of Salting, Smoking and Curing

Postby Buckskin » Thu May 29, 2008 3:48 pm

Just finished curing my Coppa and Sopressata recipes from Charcuterie. I made spicy and sweet Coppa both were excellent but I prefer the spicy. The sopressata was awesome! I only made a 3 lbs batch and It is going very quickly. Both the Coppa and sopressata formed a nice white mold covering. I followed the recipes to a T although may adjust a smidge for my next batch, can't help myself.

I highly recommend this book.

Buckskin
Buckskin
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