Coppa

[littlejoenc]

This my second coppa or maybe a Butt coppa, but the first with curing salt..
The first one was done with kosher salt..it turned out good but didn't have the red color, It's got Fresh Garlic ans black pepper...
This one turned out good with a great color..
Should it have this much fat or is it about right?
This piece cam from the upper part of a Boston butt....

Thanks
Kenneth

Sorry I'll post some pics when I figure it out..
OK I got it...

[img][img]http://i1221.photobucket.com/albums/dd461/littlejoenc/20130203_150833.jpg[/img]

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[crustyo44]

Hi Kenneth,
The coppa looks very nice, the fat is up to you. Do remember that fat is flavour.
Just trim the next coppa a bit so you can compare between the two, what is one of the most important things is using the correct cure.
Humidity, temperature and weightloss is next in my humble opnion.
Regards,
Jan.

[littlejoenc]

Thanks Jan
I love the flavor of it, I just wasn't sure about the amount of fat...
I know fats not good for you, But it sure is good...LOL

Thanks
Kenneth