Coppa

[squidbait]

Ahh, ok. Send me some and I will review it for everyone

[Scotty2]

Be glad to...click on the link in my sig and I'll send it to you today, you'll have it on Saturday.

[jasonmolinari]

The Calabrese pepper powder is much tastier than cayenne in my opinion. It's not as hot, but has great flavor.

[squidbait]

Jason, I started a coppa based on your recipe. It is in the fridge curing. This will be my first

[jasonmolinari]

Great Squidbait, i hope it turns out as good as mine!

[squidbait]

You dried it for 5 months for a 41% weight loss, is that a fairly normal drying time? I have a non-cased bresaola that has lost 28% in only three weeks. It is my first bresaola as well. I hope it's not drying too fast. I am hovering at 80-85% humidity right now. I am a bit overstocked right now in my small chamber.

With those drying times, it may make sense to have a couple going! Anyway, is that fairly standard?

Thanks,
Rick

[jasonmolinari]

Actually, no. That's the longest it's taken me to dry a coppa! I can't really explain why it took so long. Must have been the fat content of the meat.
Normally it's ready in about 2-3 months. I do think the long cure time lent to the great flavor.


An uncased bresaola will dry much more quickly though.

[squidbait]

That is good to know. I will probably get a couple going staggered. Thanks for your help!

[casualties_army40]

Wow that looks good. I need to figure out how to get that cut of pork from my butcher.

Here in Australia its the pork Scotch Fillet, dont know what its called in the US. Maybe you can find out the equivilent name in the US then ask your butcher to cut you some?

[federico]

Here in Argentina we call it Bondiola.It's second to prosciutto or jamón iberico or serrano in price and preference among most people.I find it delicious and we make some every year. I don't know the name of the pork cut it's taken out of , but I,ll try and find it out. Spices may vary depending on the region the makers are originaly from, but's allways good when aged long enough.