We put our pressure toasted Everything Blend to work again. We rubbed a coppa (cappacola/top butt) with 3% salt. Then we rubbed it with 25 grams of our everything blend. We have it curing in the refrigerator. It will be there for several weeks. Then we will give it a quick rinse with white wine, rub it with more of the everything blend, stuff it in a casing, tie it, and then let it mature in our curing cabinet. The hardest part about creating salumi is finding the patience to let it do its thing.
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