Cooked coppa

Air dried cured Meat Techniques

Cooked coppa

Postby Dryamilehi » Mon Dec 10, 2018 5:08 am

Has anyone cooked a coppa? To me this is what capicola is. To be eaten on a deli sandwich. If so, can you share the process? I am thinking to EQ cure like normal but with #1 then maybe sous vide at 145 for a couple hours.
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Re: Cooked coppa

Postby DanMcG » Mon Dec 10, 2018 9:02 am

I use to do them all the time, except I would do them in the smoker. Never had a SV but I don't know why it wouldn't work. They are also called Picnic Hams when they're cooked instead of dry cured.
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Re: Cooked coppa

Postby Dryamilehi » Mon Dec 10, 2018 1:36 pm

So did you smoke to an IT of around 145?
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Re: Cooked coppa

Postby wheels » Mon Dec 10, 2018 5:10 pm

Prosciutto Cotto (cooked) is common enough so why not a Coppa - it's only like what we in the UK call shoulder ham.

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Re: Cooked coppa

Postby DanMcG » Tue Dec 11, 2018 10:43 am

Dryamilehi wrote:So did you smoke to an IT of around 145?


I usually take my pork to 155°, 145°is a little to rare for me.
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