Cured Copper Muscle
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A traditional salumi recipe featuring cured copper muscle with a perfect balance of fat and lean meat.
03:00:00 total
Serves 4
medium
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Ingredients
- copper muscle - watch the video to see (cut from the shoulder blade)
- sea salt - 96 g (for curing)
- ground nutmeg - watch the video to see (adds flavor)
- ground bay leaf - watch the video to see (adds flavor)
- freshly ground black pepper - watch the video to see (adds flavor)
Instructions
- Prepare the Copper Muscle: Separate the shoulder blade and the copper muscle, finding the natural seams.
- Trim the Fat: Leave a nice big chunk of fat on the copper muscle.
- Salt the Muscle: Weigh out 96 g of pure sea salt and apply it to the muscle.
- Add Spices: Rub in ground nutmeg, ground bay leaf, and freshly ground black pepper.
- Vacuum Seal: Vacuum seal the muscle in the cure.
- Cure: Allow the muscle to cure for about 3 months.
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