Too salty?

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Too salty?

Postby Cavaleiros » Tue Feb 21, 2017 2:13 am

I've finally got what I think is a nice cured copa using Ruhlman's recipe but it's too salty for the second consecutive time in spite of following the recipe to the letter (I might have over-salted the first time around).
Am I safe to just cut back 25% on the kosher salt next time? I'm using curing salt as well of course. Has anyone else found that this recipe, and indeed a few of the others from the Charcuterie book are a bit too salty? Some like more saltiness than others of course but this opinion comes from some of my fellow tasters as well. I'm about to try bresaola and wouldn't want to waste a nice cut of grass-fed beef so if anyone has a good recipe or a tweak for Ruhlman's version I would be grateful!

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Re: Too salty?

Postby wheels » Tue Feb 21, 2017 10:26 am

I an't get to my co[y of Ruhlman at the moment; will you post the recipe ingredients and weight of meat please.

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Re: Too salty?

Postby BriCan » Wed Feb 22, 2017 2:53 am

My latest one

2% Sea Salt
0.25% cure #2
0.50% Black pepper
0.025% Cloves
0.10% Juniper Berries
0.05% Cinnamon
0.10% Thyme
0.1% Dark brown sugar
0.25 Fresh Rosemary

Before casing wash down with a good dry red wine plus pour some into the casing

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Re: Too salty?

Postby wheels » Wed Feb 22, 2017 5:40 pm

Did you intend this to be part of this thread Brican. The OP's about whether Ruhlman's Coppa recipe is too salty?

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Re: Too salty?

Postby BriCan » Wed Feb 22, 2017 6:19 pm

wheels wrote:Did you intend this to be part of this thread Brican. The OP's about whether Ruhlman's Coppa recipe is too salty?

Phil


Due to the fact I was/am at work and could not place my hand on said book and because of this

I'm about to try bresaola and wouldn't want to waste a nice cut of grass-fed beef so if anyone has a good recipe or a tweak for Ruhlman's version I would be grateful!



I posted the above ~~ if not helpful we/I can delete :(
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Re: Too salty?

Postby crustyo44 » Wed Feb 22, 2017 6:52 pm

The 2% of salt for me is the maximum I use.
Matter of fact I cure now everything with this percentage.
My blood pressure loves it and for me, the end result is far superior.
Matter of fact, I don't use cinnamon or cloves either a lot, I find them too overpowering.
I make Coppa and Bresaola a lot for family and friends as gifts mainly.
Since changing to the 2% Salt, everybody commented on the improvement of taste.
While you're at it, Cavaleiros, change to Equilibrium curing in a vacuum bag, No mess and the curing times can be longer as well without impacting on taste.
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Re: Too salty?

Postby wheels » Wed Feb 22, 2017 10:50 pm

BriCan wrote:
I'm about to try bresaola and wouldn't want to waste a nice cut of grass-fed beef so if anyone has a good recipe or a tweak for Ruhlman's version I would be grateful!



I posted the above ~~ if not helpful we/I can delete :(


Oops, I missed that bit! :oops: :oops:

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Re: Too salty?

Postby Cavaleiros » Sat Feb 25, 2017 2:38 pm

Great feedback and I'll definitely try the Bresaola recipe as well as the 2% salt in the copa. I assume that refers to just the kosher salt and not the pink which I also add. The Bresaola has a nice white layer. Did you introduce a mold before hanging it or was this all naturally occurring ?

Thanks again!!!
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Re: Too salty?

Postby ped » Sun Feb 26, 2017 9:06 am

0.25% cure#2 (aka Pink salt or Prague powder), NEVER to be mistaken for Himalayan Pink salt which is just salt.
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Re: Too salty?

Postby Cavaleiros » Mon Feb 27, 2017 6:55 pm

Thanks!!!!
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