Mitch 🌵<p>Trying my hand at some charcuterie by making some coppa. I’ll be curing the coppa in the fridge with a dry age steak bag. It worked on YT, so giving it a shot.</p><p>I know the Canadian bacon (back bacon) will be fine. The coppa, on the other hand, I’m 50/50. I’ve watched enough YouTubers to know how to do it, so it should be fine. <br /><a href="https://ruby.social/tags/pork" class="mention hashtag" rel="tag">#<span>pork</span></a> <a href="https://ruby.social/tags/charcuterie" class="mention hashtag" rel="tag">#<span>charcuterie</span></a> <a href="https://ruby.social/tags/bacon" class="mention hashtag" rel="tag">#<span>bacon</span></a> <a href="https://ruby.social/tags/coppa" class="mention hashtag" rel="tag">#<span>coppa</span></a> <a href="https://ruby.social/tags/capocollo" class="mention hashtag" rel="tag">#<span>capocollo</span></a> <a href="https://ruby.social/tags/bacon" class="mention hashtag" rel="tag">#<span>bacon</span></a></p>