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Re: Coppa and Bresaola

PostPosted: Sun Jun 19, 2016 2:31 pm
by wheels
Looks superb.

Phil

Re: Coppa and Bresaola

PostPosted: Sun Jun 19, 2016 7:47 pm
by Swing Swang
Genius. A true inspiration. Thanks for posting. Philip

Re: Coppa and Bresaola

PostPosted: Wed Mar 01, 2017 5:25 pm
by etsolakis
How many days are enough for curing a 1.5 kilos piece of beef, for making bresaola?

Re: Coppa and Bresaola

PostPosted: Thu Mar 09, 2017 5:00 pm
by etsolakis
Is it right to spay bresaola with white mold (using commercial salami), without using any casing?

Re: Coppa and Bresaola

PostPosted: Thu Mar 09, 2017 8:03 pm
by wheels
You can dry it without casing - but they seem more prone to case-hardening if you do. So keep a close eye on it.

Phil

Re: Coppa and Bresaola

PostPosted: Thu Mar 09, 2017 10:32 pm
by etsolakis
My recipe for Coppa, including paprika, for covering the meat, before hang it.
What do you think?

Re: Coppa and Bresaola

PostPosted: Fri Mar 10, 2017 4:40 pm
by wheels
I've made Lomo with it. The lomo was very nice.

Re: Coppa and Bresaola

PostPosted: Thu Mar 30, 2017 8:57 pm
by etsolakis
Hi!!

My coppa and bresaola are going fine!
I don' t have a curing chamber, but I hanged them in a dark, cold and wet room.
The temperature now is about 15-16 C and the humidity is about 65-75%.

I won't be here next week and I think that the weather will go hot!
So the temperature will be about 20C. :(

What do you think about putting coppa and bresaola in the fridge?
The temperature will be about 6C and the humidity about 45-55%.

Thank you!

Re: Coppa and Bresaola

PostPosted: Sat Apr 01, 2017 3:45 pm
by wheels
The fridge temp won't be a problem - but that RH will.Maybe put a tray of salt and water in with them - that's salt with enough water to make is slushy. It should increase the RH, but try it beforehand to see that it works.

HTH

Phil

Re: Coppa and Bresaola

PostPosted: Sat Apr 01, 2017 4:29 pm
by etsolakis
Phil, I think that higher RH will be very wet.

About 20 days ago, I put the salamis in the fridge, because the temperature was about 20C.

The salamis were a little wet outside.

What do you think?

Re: Coppa and Bresaola

PostPosted: Mon Apr 03, 2017 2:42 pm
by wheels
At 6°C a RH of 70% shouldn't be 'very wet'.

It's your call, but 45 - 55% is very low, especially when combined with a low temperature.

Phil

Re: Coppa and Bresaola

PostPosted: Wed Apr 05, 2017 9:30 am
by BriCan
wheels wrote:At 6°C a RH of 70% shouldn't be 'very wet'.

It's your call, but 45 - 55% is very low, especially when combined with a low temperature.

Phil


etsolakis

Listen yo the man, if it was me I would be/am at 75% humidity as this is where you need to be as for temperature I am running lower than your 6C ~~ I am at between 1C and 3C

Re: Coppa and Bresaola

PostPosted: Thu Apr 27, 2017 9:06 pm
by etsolakis
Delicious bresaola..!!

I didn't put it inside casing and it is a little dry some mm outside.
But it is delicious.
Next time I will not use any cinnamon and clove.


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Re: Coppa and Bresaola

PostPosted: Thu Apr 27, 2017 9:36 pm
by wheels
etsolakis wrote:Next time I will not use any cinnamon and clove.


They are spices that need a gentle hand when used in meat.

Phil

Re: Coppa and Bresaola

PostPosted: Mon May 08, 2017 8:37 pm
by etsolakis
Coppa covered with smoked paprika!!!

Absolutely delicious!!!!


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