Coppa Dry & Taste

Last updated on 2021-03-09 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).
Father, Husband, Brewer, Professor

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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