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Tried a 3% salt brine on some pork shoulder for charcuterie and it turned out way too firm
I was experimenting with a new dry-cure recipe for a coppa last month and decided to bump the salt from my usual 2.5% to 3% by weight. After the 3-week cure and a 2-month hang, the texture was almost leathery, not the nice, sliceable firmness I wanted. Learned that half a percent makes a huge difference in moisture loss. Anyone have a good target for a softer, more traditional coppa?
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ruby_gonzalez28d ago
Thought salt didn't matter, but wow.
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