Coppa air pocket

[Big Mincer]

Greetings all,

First ever post, so here goes:

I'm on my third foray into curing, having done a couple of pancetta and a guanciale before with pretty good results. This time I've kicked it up a notch and am trying a coppa. Cured using the equilibrium method with salt, pepper, fennel and no.2 cure. Washed off the cure, rinsed with white wine, stuffed into a beef bung and then tied tightly with continuous knots every inch or so. My concern is an air pocket at the closed end of the bung. I've pricked multiple times all over but I'm still concerned I might be giving it a place to spoil.

Can anyone alay my fears or offer some advice on how to sort? I hung it yesterday so the bung is still very supple.

Thanks in advance.

[NCPaul]

It should be fine. Welcome to the forum.

[Big Mincer]

Thanks Paul, and thanks for the welcome.

Prior to reading your reply, I added two lengthways runs of butcher's twine which have tightened things up a bit further, but the reassurance is welcome because I'm sure there's still a little airpocket at that end.

48hrs in and it already looks great hung in the corner, although I'm not sure my vegetarian girlfriend agrees. Hopefully that will turn things in my favour when I suggest buying everything for a curing chamber!