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February 22, 2017 at 3:29 am
#10928
Member
Jim, Thanks for the explanation. I’ve cured Copa for many years using what you describe as the “salt box method”. After cutting them out I would place the copa in a non reactive tub and spread salt on the meat. They would sit in that brine for 3 days and I would turn them each day in the brine. I always wanted to find a more precise method of curing that’s what lead me to UMAi and the Charcuterie Kits. I’ve read about “pink salt” but I’ve never tried using it until now. I am very curious and excited to see how they turn out…hoping for the best…