My fist batch of Lomo, pancetta & Coppa 2nd batch of ham

Air dried cured Meat Techniques

My fist batch of Lomo, pancetta & Coppa 2nd batch of ham

Postby P38IRL » Thu Oct 25, 2012 12:02 am

Hi all,

I thought i stick up a few pics and say a bit of a thank you (well so far i havent been able to try them yet!!) to wheels. i have been reading his blog for the last few months and looking through this forum. and i have managed to build a curing chamber and fermenting chamber that seems to be working quite well. so here are my pics of what ive been this evening.

Hams just out of the salt (6 of them in all)
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Bellies cured and rolled x 6
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Todays Coppa X 6
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And Lomo x 4 (made bacon from the other 2...!)
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next up is chorizo and other cured sausage will give it 2 weeks or so before i tackle them.
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Postby NCPaul » Sat Oct 27, 2012 11:39 am

You are on your way. :D If you are following Wheels' pancetta recipe, I know you will be pleased.
Fashionably late will be stylishly hungry.
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Postby crustyo44 » Sat Oct 27, 2012 5:38 pm

Gee, they look good. You must be intending to feed the whole of Ireland.
After seeing all your great results I will have to investigate on building a curing chamber.
I am jealous!!!!!!!!
Keep up the good work.
Jan.
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Postby wheels » Sat Oct 27, 2012 6:53 pm

You've been busy! Am I correct in guessing that you have a commercial outlet for you efforts? (apologies if you've already told me!)

Phil
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Postby JerBear » Sun Oct 28, 2012 2:35 am

impressively clean job tying!
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