Thread: Charcuterie
View Single Post
Old 04-17-2018, 06:40 PM   #21
Ten Point
dfkoon's Avatar
Join Date: May 2011
Location: Arlington/Texoma
Hunt In: Brady / Hagermann when lucky

Originally Posted by Jason85 View Post
you only need a small amount of air moving through the chamber. I even put a baffle on the condenser fan to direct air from blowing directly on the meat and still had case hardening. Here is the link to a small coppa i cured that got case hardening from to much air blowing in the chamber.
That does look good. Never heard of Coppa. Think I'd be tempted to trim the edge.
dfkoon is offline   Reply With Quote Back To The Top