Coppa and some lonzino started ...Finally

[DanMcG]

I finally got around to making a curing cabinet out of an extra frig that came with our new home. I decided to start the curing adventure with whole muscles. The lonzino is a Len Poli recipe with some black pepper and garlic. cured in a cool refrig for 12 days then hung to dry in the curing chamber for at least 17 days.

The coppa recipe is from the marianski's which it rubbed with half the cure and spice and chilled for 9 days, then the other half is applied for another 9 days. then it's rinsed off and more spice is added, then into the curing chamber to dry.
I've got the chamber set up in the basement where ambient temp has been running 57-60 f (14-16 c) so heating or cooling is really no issue. and humidity I have dialed in to 70% and it will fluxuate between 67% and 74%.

I'm feeling good, and somewhat confident.



The lonzino in the center has been drying for 10 days and has lost about 10% of its weight. not really sure when I'd want to pull it to sample, any suggestions?

Thanks for checking out my stuff!

[BriCan]

Looking great Dan, glad to see you have finally taken the plunge so to speak

I myself aim for a 45% weight loss others will do about 30%-35%

Check out Jason's blog

http://curedmeats.blogspot.ca/2008/01/coppa-v2.html

I have used the seasoning posted and then tweaked to my taste with an added bonus that when I case with beef cap/bung I soak for a few days in white wine -- adds to the flavour profile

[DanMcG]

The lonzino has been drying for 5 weeks now. It's lost 30% of its weight and the meat feels firm on the ends but still a little soft in the center. I decided to open it up and see what it looked like. Hell I was impressed. A little case hardening happening and the fat is still chewy but the lean flavor it awesome. I think I'll let it hang till it looses another 10%...

Coppas are near 30% also but i'll wait a little longer before I open one.



Do others remove the fat cap? It would seem to be slowing the drying process in that area.

[Dingo]

Awesome! Looking good Dan. A chamber opens up a whole world of opportunities...you'll have to quit your day job!
I'm picking up 1/2 a pig today an plan on exactly what you've done (amongst some others) Lonzino & Coppa.

For what it's worth, i agree with Brican..i've found that 30-35% is not dry enough for my tastes. It sort've sucks as the next 5-10% is SLOW...but as Brican has admonished me before....these things require time & patience.

[DanMcG]

Cut open the small coppa yesterday since it reached 38% weight loss and I figured I'd give it a try. It didn't kill me, and boy it sure tastes good. It's got a real complex flavor.

Still needs more time though, so back into the chamber.

[BriCan]

Patience grasshopper, patience