MY NEXT PROJECT
Two pork shoulder blade roasts (About 4 lbs. each) in the cure bags for 9-12 days.
14 days later they are getting rinsed off
Making up the rub from the recipe. This go on before being bagged.
All nicely cleaned up, rounded off and netted to help keep them round.
All rubbed down and bagged. Keep the ends folded over so they stay clean for sealing.
Vac sealed
Off into the fridge for about 8 weeks.
Recipe called for crushed fennel seeds but I had some fennel pollen from Tuscany. Expensive stuff but I used it anyways.
After one day it had already lost 30+ grams.
Small update. After sealing these into the dry bags I had noticed a film of liquid on the inside of the bags. I was a tad concerned about how the bags would get rid of it. Well today I can say it is all gone and the bags are bonding to the meat a lot more. So 7 days later they have lost 8% of their green weight. Seems to be going fairly well so far.
Update time. The one that started out at 1892 grams has lost 29.81% moisture
The one that started out at 1842 has lost 31.87% moisture. I figure the end of this month they will be ready. Which is about right for this type of drying...2 months usually works out to around 40%. That,s where we be heading.
See how dark they have turned. Love it. Firming up very nicely to.
Cut One Open That Was At 39% loss. Not As Dry As I Had Hoped.
Final coppa after two weeks of equalization
Second One Went 4 Months, 43%
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