Coppa and Bresaola

Air dried cured meat and salami recipes

Re: Coppa and Bresaola

Postby wheels » Sun Jun 19, 2016 2:31 pm

Looks superb.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12018
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Coppa and Bresaola

Postby Swing Swang » Sun Jun 19, 2016 7:47 pm

Genius. A true inspiration. Thanks for posting. Philip
User avatar
Swing Swang
Registered Member
 
Posts: 198
Joined: Fri Jun 13, 2014 12:56 pm
Location: Hampshire, UK

Re: Coppa and Bresaola

Postby etsolakis » Wed Mar 01, 2017 5:25 pm

How many days are enough for curing a 1.5 kilos piece of beef, for making bresaola?
etsolakis
Registered Member
 
Posts: 40
Joined: Wed Feb 01, 2017 4:52 pm
Location: Greece - Crete

Re: Coppa and Bresaola

Postby etsolakis » Thu Mar 09, 2017 5:00 pm

Is it right to spay bresaola with white mold (using commercial salami), without using any casing?
etsolakis
Registered Member
 
Posts: 40
Joined: Wed Feb 01, 2017 4:52 pm
Location: Greece - Crete

Re: Coppa and Bresaola

Postby wheels » Thu Mar 09, 2017 8:03 pm

You can dry it without casing - but they seem more prone to case-hardening if you do. So keep a close eye on it.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12018
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Coppa and Bresaola

Postby etsolakis » Thu Mar 09, 2017 10:32 pm

My recipe for Coppa, including paprika, for covering the meat, before hang it.
What do you think?
etsolakis
Registered Member
 
Posts: 40
Joined: Wed Feb 01, 2017 4:52 pm
Location: Greece - Crete

Re: Coppa and Bresaola

Postby wheels » Fri Mar 10, 2017 4:40 pm

I've made Lomo with it. The lomo was very nice.
User avatar
wheels
Global Moderator
 
Posts: 12018
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Coppa and Bresaola

Postby etsolakis » Thu Mar 30, 2017 8:57 pm

Hi!!

My coppa and bresaola are going fine!
I don' t have a curing chamber, but I hanged them in a dark, cold and wet room.
The temperature now is about 15-16 C and the humidity is about 65-75%.

I won't be here next week and I think that the weather will go hot!
So the temperature will be about 20C. :(

What do you think about putting coppa and bresaola in the fridge?
The temperature will be about 6C and the humidity about 45-55%.

Thank you!
etsolakis
Registered Member
 
Posts: 40
Joined: Wed Feb 01, 2017 4:52 pm
Location: Greece - Crete

Re: Coppa and Bresaola

Postby wheels » Sat Apr 01, 2017 3:45 pm

The fridge temp won't be a problem - but that RH will.Maybe put a tray of salt and water in with them - that's salt with enough water to make is slushy. It should increase the RH, but try it beforehand to see that it works.

HTH

Phil
User avatar
wheels
Global Moderator
 
Posts: 12018
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Coppa and Bresaola

Postby etsolakis » Sat Apr 01, 2017 4:29 pm

Phil, I think that higher RH will be very wet.

About 20 days ago, I put the salamis in the fridge, because the temperature was about 20C.

The salamis were a little wet outside.

What do you think?
etsolakis
Registered Member
 
Posts: 40
Joined: Wed Feb 01, 2017 4:52 pm
Location: Greece - Crete

Re: Coppa and Bresaola

Postby wheels » Mon Apr 03, 2017 2:42 pm

At 6°C a RH of 70% shouldn't be 'very wet'.

It's your call, but 45 - 55% is very low, especially when combined with a low temperature.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12018
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: Coppa and Bresaola

Postby BriCan » Wed Apr 05, 2017 9:30 am

wheels wrote:At 6°C a RH of 70% shouldn't be 'very wet'.

It's your call, but 45 - 55% is very low, especially when combined with a low temperature.

Phil


etsolakis

Listen yo the man, if it was me I would be/am at 75% humidity as this is where you need to be as for temperature I am running lower than your 6C ~~ I am at between 1C and 3C
But what do I know
User avatar
BriCan
Registered Member
 
Posts: 2183
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Previous

Return to Recipes for cured meats

Who is online

Users browsing this forum: No registered users and 1 guest