Copa question…

[Rick]

quote rcami2007″ post=5415:

Hi,

I used a pork shoulder, removed the copa and used the juniper cure featured on the website. I also tied the remaining shoulder into a tenderloin shape and used the same cure.

Drying for about one month and the drybag containing the shoulder portion seemed to loose vacuum. I revealed in my last drybag but had to cut the piece into 2 pieces to fit it into my last drybag. On the inside the meat looked great but still a bit soft in the center. The smell could be described as pleasantly musty.

My question is this. Did I kill this shoulder by cutting and resealing?

Thanks,
Ron

Your fine by cutting.

Many times on my dry cure i have cut the end to check for pH or case hardening and left bar salami.

Your doing good.