My coppa

[Dquin]

I just pulled 2 coppa out of this new curing chamber. I did not use a casing. basic procedure..cure, then rolled in hot and sweet spanish pimenton..tied and hung

the resulting texture is that of cured and rare beef (but its pork ) it has the texture of a young proscuitto.. does this sound right? the fat seems to be cured and feels great. but if you rub your finger on the center of the whole coppa..(the meat) it has a touch of bounce..

feedback?

[tazplas]

Need pictures otherwise it's all 'hearsay'

Cheers

Steve

[Dquin]

[img][img]http://i1279.photobucket.com/albums/y533/david_quintana1/coppa_zps21ac7df9.jpg[/img][/img]

[Dquin]

this is the end of the coppa...i'll get pics of the center cut.. for pork.. it literally feels like cured rare beef...

[tazplas]

Looks good and sounds right. I did my first one without a casing and it worked ok but the next one i have in the chamber right now is in a casing (beef bung). Drying is taking much longer but i'm happy with that.

Cheers

Steve

[Dquin]

i'm putting my next two in... some call for cure #2 in the cure.. what do you do? this is a straight salt and aromatic cure. I would like a firmer product.
I am also putting the next two in beef bung..

[tazplas]

... some call for cure #2 in the cure.. what do you do?

Hi Dquin

You should be using No.2 curing salt anyways especially since this is a long curing meat. I believe it helps prevent the possibility of spoilage.
I refer you to the book Charcuterie and to Jason Molinari's blog for recipes although i wouldn't use the Charcuterie method of cutting it into chunks. Other than that, the recipe is fine.

http://curedmeats.blogspot.com.au/2010/ ... whole.html

Anyway, that's my opinion and i have been wrong before but it all works for me.

Cheers

Steve