I am starting this blog mainly to keep track of my recipes and progress in a curing/smoking meat adventure.

Today I started Coppa and Bresaola.

Coppa:

2lbs of port shoulder and 3 lbs of pork sirloin (whatever was on sale at Safeway).

Recipe is credits to Charcuterie: The Craft of Salting, Smoking, and Curing byt

Bresaola:

2lbs of top round, recipe is from the same book.

That is my second take on bresaola: First time was a partial success: I had two pieces of meat, one piece turned out very good while the other started developing some very weird yellow mold. I just discarded it - better safe then sorry.
What I learned from this:
- use casing;
- curing time needs to be longer (it was 7 days total, this time I am going to cure it 14 days as per the book).