Homemade Sausage Making

I'm butchering a whole hog this weekend and am going to make some Coppa. I read the thread about the youtube video and the hog sheets. I just got mine in the mail. None of the links to the Coppa recipes in the recipe sticky work. In the youtube video of the older lady she just uses salt, not cure salt. I saw a few other videos, one with Umai dry bags that uses pink sale (cure #2). Does anyone have a good recipe? I kind of like the pink color from the cure salt but am open to any good proven recipe. I've never made this before.

Here's a few:

Scroll down for recipe
http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=30

http://www.meatsandsausages.com/hams-other-meats/coppa

http://curedmeats.blogspot.com/2007/11/ ... cured.html ( Note: Salty)

As always you can adjust spices to taste

fatboyz wrote: I read the thread about the youtube video and the hog sheets.

Can you share the link to the thread? I'm trying to figure out what "hog sheets" are and so far am coming up empty.

Pasted Hog sheets. http://www.wedlinydomowe.pl/en/viewtopi ... ght=pasted

On You tube https://www.youtube.com/watch?v=SNq2yEpBN5c&t=976s

You may have better luck finding collagen sheets in the US. http://www.sausagemaker.com/Collagen-Sh ... 7-1850.htm

For a Coppa beef Bungs are more traditional option and readily available

A hah. Perfect. I did look at the bungs, but they sure are $$.