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coppa question
Posted:
Wed May 04, 2016 9:40 pm
by moldy meat
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
Re: coppa question
Posted:
Wed May 04, 2016 10:49 pm
by NCPaul
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.
Re: coppa question
Posted:
Wed May 04, 2016 11:05 pm
by wheels
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
Re: coppa question
Posted:
Thu May 05, 2016 1:22 am
by moldy meat
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
Re: coppa question
Posted:
Thu May 05, 2016 1:02 pm
by wheels
So, to give some idea of the pieces, how many pieces does the 939gm of meat consist of?
Phil
Re: coppa question
Posted:
Thu May 05, 2016 1:13 pm
by moldy meat
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
Re: coppa question
Posted:
Sat May 07, 2016 4:04 pm
by moldy meat
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
Re: coppa question
Posted:
Sat May 07, 2016 7:39 pm
by wheels
I'd add the cure after grinding and leave it overnight.
Phil
Re: coppa question
Posted:
Thu Jun 02, 2016 8:22 am
by moldy meat
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.
hangingstuffedMM
Re: coppa question
Posted:
Sun Jun 26, 2016 8:39 pm
by moldy meat
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
Re: coppa question
Posted:
Sun Jun 26, 2016 10:19 pm
by BriCan
looks great .. what was your weight loss?
Re: coppa question
Posted:
Mon Jun 27, 2016 2:35 pm
by moldy meat
BriCan wrote:looks great .. what was your weight loss?
about 35%
MM
Re: coppa question
Posted:
Tue Jun 28, 2016 3:09 am
by BriCan
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
Re: coppa question
Posted:
Tue Jun 28, 2016 2:16 pm
by moldy meat
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