Gold Reserve: Charcuterie’s Version

Gold Reserve: Charcuterie’s Version

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    Since my “Curing Chamber” is going to take a well-deserved rest during the Oklahoma summer, I had to ensure that the lean months would not create a crisis for my gluttony-stricken belly.  Planning ahead, I’ve started these six coppas with a goal to pull them out on the day when the Curing Chamber will be disconnected from electricity. That fateful date came on June 16th.  Just like Spanish gold reserve, sent to Moscow during the Civil War, I’ve lost some on the way – the end weight of my coppas was short on 48%. Yet, that’s not what Romanians got after sending their gold to Kremlin in 1916…

    Recipe:

    Sea Salt: 2.55%; Cure#2: 0.25%; Paprika: 0.2%; Poivre di Sichuan: 0.4%; Black Pepper: 0.7%; Garlic Powder: 0.1%; Jim Beam Black bourbon: enough to ensure that the guards don’t steal my gold. After three weeks in the fridge under vacuum, the coppas were washed, dried, dusted with the same spices, encased into collagen, and sent to the Curing Chamber.

    Taste: decent, but nothing special. Just a good coppa, good enough to be sliced and enjoyed while there is triple-digits-temperature celebrating its dissipating acts of nature just outside of the window.

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    The One that Got Lost
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    Just a cured pork shoulder
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    The One that Got Lost

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