Drying Coppa/Capiocola

Tips and tecniques on dryng drying, curing etc.

Drying Coppa/Capiocola

Postby gsevelle » Fri Sep 18, 2015 8:15 pm

I want to make Coppa/Capiocola and have been looking at multiple recipes. I have successfully made both pepperoni and dried salami using a secondary refrigerator set at a temp between 42 to 45 degrees and about 75% humidity (I have a humidifier set on a controller in the refrigerator). I know that curing at these temps will take longer but are there any adverse effects that I should be aware of. If so what can be done to offset these effects, such as:
-- applying Bactoferm Mold-600
-- cure the meat at 70 to 75 degrees for two to 4 days before drying
-- Is it better to stuff in beef bung or tightly warp in string net

Thanks for the help. :drool:
The smoke is rising and the butt is brining
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Re: Drying Coppa/Capiocola

Postby wheels » Sun Sep 20, 2015 10:35 pm

I've never done this at low temps, but know that Brican does a lot of stuff at lower temps - maybe PM him?

FWIW, I'd use string net and mold-600.

HTH

Phil
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