Copa...crust

  • KAMANODENTAL
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5 months 3 weeks ago #14690 by KAMANODENTAL
Copa...crust was created by KAMANODENTAL
Aloha again,

I just opened a copa 7 weeks and 40%. The crust is very thick and dark. I would post a picture but somewhat puter illiterate. Why is the crust so dark and chewy? Again the middle does not look as cured as the rest. Taste good smells good.


Mahalo

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  • BagLady
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4 months 4 weeks ago #14761 by BagLady
Replied by BagLady on topic Copa...crust
Whoops! Looks like we lost track of responding. So many channels of communication... so little time! If you need a quick response, don't hesitate to email us at This email address is being protected from spambots. You need JavaScript enabled to view it., okay?
The bark on charcuterie can be softened by vacuum sealing for a few days after reaching target weight, to allow the moisture to equalize throughout the finished product. You definitely don't want to waste that lovely charcuterie edge.
Also, critical: meat slicer. Hand cut charcuterie is often too chewy and too salty.
Hope this helps.
Thea

Dry aging geek

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