Canning, sausages, smoking, curing, gardening, hunting, beekeeping, metal work, woodworking, camping, fishing, hunting, cold beer. That sums up me, I do one of those things every weekend.
So, it’s been 30 days in the fridge. Took it out today washed it off, sprayed Bactoferm 78 on the pork and covered in Capicola rub. Put in 100MM casing, wrapped in netting, sprayed on some Mold 600 and put in the curing chamber. Now in 30-40 days we should be enjoying some Coppa!
Pulled the Coppa out today, well at least one of them. Very spicy! But tastes fantastic!
Well, I couldn’t hold up anymore but didn’t want to spend BGE prices. I picked up this Char Griller instead. Super easy to use and I was amazed at how it holds heat! 225 for 5 hours I did my first rack of ribs on it. I think it will be getting plenty of use!
And the Capicola start, 30 days in the fridge then I will stuff them into casing
After making the Coppa today I put the jerky in the oven for 4 hours. Turned out fantastic!
I guess I will have to jump in this one. Mine is usually Keystone Light (ok laugh it up)…but I have been drinking a local beer from Raleigh lately. Gizmo Brewing.
Hey y’all! It has been a little bit since I have been on, crazy busy as everyone is. I have been doing some things and thought i would drop the pics so you could see.
Venison sticks with Willie’s
Venison summer with Willie’s
Polish kielbasa with kielbasa seasoning
Bagged up my sauerkraut after 2.5 months
1st shot at Jerky in the smoker
Started a batch of Capicola
!
Well, my large fridge curing chamber kicked the bucket so it went off to the dump. I have Capicola ready to go in tomorrow so I had to quickly throw something together. So, on to Craigslist and found a mini fridge to cut holes in. I guess this will work for now. Holding temp and humidity for the last 4 hours. 
PapaSop I broke my leg, moved the kid into college, and all the other stuff that goes with it.
Well, I couldn’t hold up anymore but didn’t want to spend BGE prices. I picked up this Char Griller instead. Super easy to use and I was amazed at how it holds heat! 225 for 5 hours I did my first rack of ribs on it. I think it will be getting plenty of use!
Now that is a dang curing chamber! Beats the hell out of my homeade one! Good luck Jonathon
Jonathon I’ve thought about making prosciutto but I didnt want to hold up my curing chamber for that long. My wife wants me to make pepperoni next, it never ends!
Glad nobody got sick 
Glad y’all enjoyed it my friend. I am slicing two more up tonight. I don’t recommend drinking the NyQuil with the Coppa…
Dave R I shipped for the first time…we will see what the shop thinks…
Jonathon message me the shop’s address and I will send y’all a pack. I vacuum seal them all.
Pulled the Coppa out today, well at least one of them. Very spicy! But tastes fantastic!
Tex_77 I could have, I just skewered them because they were not very big pieces. The LEM slicer is at 1/4 inch. I just set them on the racks after.
