Coppa Storage
2 posts
• Page 1 of 1
Coppa Storage
by ericrice » Tue Apr 16, 2013 1:19 pm
I know there are a few threads discussing this already so apologies for re-visiting. I have 45lbs of Coppa that is already fully cured. I do have a food sealer so my question is do I just seal it and store at room temp or do I freeze it? I'm wondering the impact freezing has on the texture.
Occupation?? Part time Butcher, Chef, Microbiologist, Scientist and Meteorologist – does what pays the bills really matter?
Eric
Eric
- ericrice
- Registered Member
- Posts: 197
- Joined: Fri Jan 06, 2012 2:55 pm
- Location: Philadelphia
Re: Coppa Storage
by Wunderdave » Tue Apr 16, 2013 3:11 pm
Seal and freeze or refrigerate. Texture will be fine either way.
- Wunderdave
- Registered Member
- Posts: 491
- Joined: Sat Jul 02, 2011 9:12 pm
- Location: Golden, Colorado
2 posts
• Page 1 of 1
Who is online
Users browsing this forum: No registered users and 12 guests