coppa question

Tips and tecniques on dryng drying, curing etc.

coppa question

Postby moldy meat » Wed May 04, 2016 9:40 pm

i bought what i thought was a whole loin, but it turned out to be a bunch of fist sized chunks of muscle. i already had the cure #2/spice mix measured out and mixed before i discovered the chunks. i went ahead and processed the chunks and vacuum bagged them thinking i would just process and stuff them into the bung anyway. now that i have had time to think about it, i'm thinking that may not be such a good idea. perhaps i should rinse them and ad some fat then grind and stuff them into a sausage casing with some bactoferm. thoughts?, suggestions?

MM
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Re: coppa question

Postby NCPaul » Wed May 04, 2016 10:49 pm

If you are going to convert the meat into a dry cured salami there is no need to wash off the cure. In the same situation I'd do the same thing as you're planning.
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Re: coppa question

Postby wheels » Wed May 04, 2016 11:05 pm

My first thought is that the thread is titled Coppa, but then refers to loin? But that's academic. So, you've got a load of chucks of loin of pork and cure #2 in vac bag in the fridge?

Can you elaborate? The full recipe would help.

Phil
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Re: coppa question

Postby moldy meat » Thu May 05, 2016 1:22 am

i know that the loin is not the traditional cut for coppa, but i figured it would work too.

for 939grams of meat, i added the following;

3.5% kosher salt=33g
0.25% cure #2=2.34g
1% white pepper=9.39g
0.075% cinnamon=0.7g
0.20% juniper=1.87g

cure in fridge 3 weeks turning daily. (all recipes i have found just use a ziplock, but i have a vacuum packer, so i have mine vacuum bagged.)

rinse then stuff in casing, inoculate and hang in curing chamber @55f and 75-80% rh till 30-35% weight loss.

i can't find my original source for the recipe, there are so many.

ncpaul, i am with you, thanks.

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Re: coppa question

Postby wheels » Thu May 05, 2016 1:02 pm

So, to give some idea of the pieces, how many pieces does the 939gm of meat consist of?

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Re: coppa question

Postby moldy meat » Thu May 05, 2016 1:13 pm

wheels wrote:So, to give some idea of the pieces, how many pieces does the 939gm of meat consist of?

Phil


looks like about 8 pieces

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Re: coppa question

Postby moldy meat » Sat May 07, 2016 4:04 pm

so, i bought some pork belly for the fat, to add to the loin chunks.

so, now i am at a crossroad, so to speak. the chunks have been curing for 4 days now, but the belly is raw. should i get some cure #2 on it and cure it before grinding too? how long can i let the chunks sit in the cure before doing anything with it? also, how long should i let the pork belly cure before grinding it into sausage?

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Re: coppa question

Postby wheels » Sat May 07, 2016 7:39 pm

I'd add the cure after grinding and leave it overnight.

Phil
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Re: coppa question

Postby moldy meat » Thu Jun 02, 2016 8:22 am

alright, so i got some pork fat from a friend to ad to this loin. tomorrow i smoke it, then it will go into the curing chamber.

Imagehanging

Imagestuffed

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Re: coppa question

Postby moldy meat » Sun Jun 26, 2016 8:39 pm

moldy meat wrote:i know that the loin is not the traditional cut for coppa, but i figured it would work too.

for 939grams of meat, i added the following;

3.5% kosher salt=33g
0.25% cure #2=2.34g
1% white pepper=9.39g
0.075% cinnamon=0.7g
0.20% juniper=1.87g

cure in fridge 3 weeks turning daily. (all recipes i have found just use a ziplock, but i have a vacuum packer, so i have mine vacuum bagged.)

rinse then stuff in casing, inoculate and hang in curing chamber @55f and 75-80% rh till 30-35% weight loss.

i can't find my original source for the recipe, there are so many.

ncpaul, i am with you, thanks.

MM


i cut into my first coppa today. extremely tasty, the juniper and cinnamon come through with mild notes.

Imagecoppa

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Re: coppa question

Postby BriCan » Sun Jun 26, 2016 10:19 pm

looks great .. what was your weight loss?
But what do I know
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Re: coppa question

Postby moldy meat » Mon Jun 27, 2016 2:35 pm

BriCan wrote:looks great .. what was your weight loss?


about 35%

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Re: coppa question

Postby BriCan » Tue Jun 28, 2016 3:09 am

moldy meat wrote:
BriCan wrote:looks great .. what was your weight loss?


about 35%

MM


I do believe I did mention somewhere about keeping detailed notes :)

As I said on SCP it really looks great :)
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Re: coppa question

Postby moldy meat » Tue Jun 28, 2016 2:16 pm

BriCan wrote:
moldy meat wrote:
BriCan wrote:looks great .. what was your weight loss?


about 35%

MM


I do believe I did mention somewhere about keeping detailed notes :)

As I said on SCP it really looks great :)


yes, i keep a tag on them with the date they are cased, their green weight and their target weight on one side and then i log the date and weight on the other side each time i weigh them. for this one the target was about 610g and the last time i weighed it it was right at 600g. i seem to have misplaced the tag off this particular one, but i will save all of them from now on.

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