This coppa has me confused!

In the last post I told you I'd have an update on the coppa. Well, I do. Sort of. The coppas I have curing right now were made using 2 different methods. One was done using a "wet cure" brine in which the pork was soaked, the other was the usual "dry cure" using salt and spices.

Well, the one that was wet cured reached its "weight loss" goal of about 40%, but upon cutting into it, it did not look cured enough, and was still soft. So...back into the curing chamber to see if it salvageable. We'll see in a few weeks I guess. I'm confused about this one because at this weight loss it should be considerably firmer. I'm think the curing brine didn't reach the center of the meat, so this coppa may never be edible.

The other "dry cured" coppa isn't quite ready, I'm estimating another week or 2, and that one should work out, as I've used this formula before. We'll see in a couple week i guess!