Coppa Dry & Taste

Last updated on Feb 11, 2020 1 min read Charcuterie, Muscle

The two pieces was hung on XXXX. Below are the weights taken throughout the drying process. The Large piece started @ 1234g.

  • 1022g on 8 Jan. (17% loss)
  • 976g on 13 Jan. (21% loss)
  • 921g on 20 Jan. (25% loss)
  • 886g on 26 Jan. (28% loss)
  • 795g on 17 Feb. (36% loss) HARVEST TIME! The smaller piece started @ 998g.
  • 799g on 8 Jan. (20% loss)
  • 767g on 13 Jan. (23% loss)
  • 726g on 20 Jan. (27% loss)
  • 698g on 26 Jan. (30% loss)
  • 693g on 27 Jan. (31% loss, thought I was going to eat it today).
  • 971g on 2 Feb. (33% loss, couldn’t wait had to get into it).
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Middle aged guy trying to keep it all together and figure out how to best navigate the world as it is. Technology geek, practitioner of fermentation sciences, researcher, biologist.

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