www.sausagemaking.org

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

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.

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

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

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

Phil

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

MM

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?

MM

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

Phil

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.

hanging

stuffed

MM

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.

coppa

MM

looks great .. what was your weight loss?

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

about 35%

MM

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

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.

MM