alan tani @ alantani.com fishing reel repair rebuild tutorial Coppa
Reel Repair by Alan Tani
January 23, 2019, 02:10:19 AM *
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Author Topic: Coppa  (Read 151 times)
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mikeysm
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« on: January 10, 2019, 03:41:47 PM »

Here is a picture of my Italian  Coppa. Alan's wife wanted some. I am working on two more. Also some Lonzino  made from pork loin. Along with some Bresaola made from eye of round beef.


* 20190110_153131.jpg (1558.56 KB, 2880x2160 - viewed 13 times.)
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philaroman
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« Reply #1 on: January 10, 2019, 04:05:00 PM »

I'm salivating, but only a little bit...

where's the proper drool-worthy photo of cross-section & paper-thin slices?
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mikeysm
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« Reply #2 on: January 10, 2019, 05:04:10 PM »

Rome wasn't  built in a day. Give it a month or two to finish. This isn't  a hobby for the impatient person.

Mike
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Tiddlerbasher
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« Reply #3 on: January 10, 2019, 05:06:12 PM »

Hmmmmm Smiley
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Dominick
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« Reply #4 on: January 11, 2019, 01:52:44 PM »

Hey Mike I was looking forward some sopressata on the AT 10th anniversary fishing trip.  Did any make it to Alan's boat?  Dominick
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Leave the gun.  Take the cannolis.

 Give a man a fish and he will eat for a day. Teach a man to fish and he will sit in a boat all day drinking beer.
Alto Mare
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« Reply #5 on: January 11, 2019, 02:08:09 PM »

That looks good Mike, Iíve always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but havenít in a while.
Enjoy those!


Sal
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Forget about all the reasons why something may not work. You only need to find one good reason why it will.
Keta
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« Reply #6 on: January 11, 2019, 02:15:56 PM »

That looks good Mike, Iíve always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but havenít in a while.
Enjoy those!


Sal

Yours were tasty Sal.
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Hi, my name is Lee and I have a fishing gear problem.
A man who carries a cat by the tail learns something he can learn in no other way.
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mikeysm
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« Reply #7 on: January 11, 2019, 04:48:35 PM »

I brought dry cured pepperoni to Alan's house which I have two left vacuum sealed. I am also doing a pork loin called Lonzino. And a whole eye of round and another cut of beef from a serloin tip to make Bresola. All vacuum  sealed in the cure. Bresaola goes for $49.00 a pound now and no one carrys it because of the price..

Mike


* 20190111_163730.jpg (1735.62 KB, 2880x2160 - viewed 5 times.)

* 20190111_163631.jpg (2032.33 KB, 2880x2160 - viewed 5 times.)
« Last Edit: January 11, 2019, 04:51:29 PM by mikeysm » Logged
Alto Mare
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« Reply #8 on: January 11, 2019, 05:38:43 PM »

That looks good Mike, Iíve always liked capicollo a little better than prosciutto.
I used to make some with pork butts, but havenít in a while.
Enjoy those!


Sal

Yours were tasty Sal.
That was cured sausage Lee. That usually takes 3 weeks to cure, the capicollo takes 3-4 months.
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Forget about all the reasons why something may not work. You only need to find one good reason why it will.
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