Coppa

Air dried cured meat and salami recipes

Re: Coppa

Postby wheels » Fri Feb 24, 2017 12:32 am

Exactly. But it's unlike them to get it so wrong. They're one of our most trusted sources.

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Re: Coppa

Postby etsolakis » Wed Mar 01, 2017 5:22 pm

Are 7 days enough, for curing 1.35kgr of coppa?
I didn't put it in vacuum bag, but in a zip-lock bag.
I'm turning the coppa around every day, but there is not a lot of juice in the bag.

Thank you!
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Re: Coppa

Postby wheels » Mon Mar 06, 2017 2:50 pm

I'd leave it longer personally. How long does the recipe say?
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Re: Coppa

Postby etsolakis » Mon Mar 06, 2017 5:10 pm

Μy receipe says 7 days.

I have leave it 10 days.
I will leave it 4-5 more days.

PS. I noticed that first 2-3 days, there was some juice inside the bag. But now it is wet, but there is just a little juice inside the bag. Is this normal?
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Re: Coppa

Postby Steven_B » Mon Mar 06, 2017 5:32 pm

etsolakis wrote:PS. I noticed that first 2-3 days, there was some juice inside the bag. But now it is wet, but there is just a little juice inside the bag. Is this normal?


Yes, this is normal, and good.

In the first instance the salt draws the moisture out of the muscle, once the moisture is outside of the muscle, it gets drawn back inside in a sort of reverse osmosis process. As the moisture gets drawn back in, it takes lots of flavour in with it too!

At least, that how I've read about it somewhere (probably Marianski's web site).
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Re: Coppa

Postby etsolakis » Mon Mar 06, 2017 6:04 pm

Geia sou Steven!

Thank you!
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Re: Coppa

Postby fusion555 » Wed Mar 08, 2017 7:08 pm

The coppa was put into 100mm collagen casings and some netting yesterday and put in the chamber, question, do i spray M-600 on it?
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Re: Coppa

Postby NCPaul » Wed Mar 08, 2017 11:55 pm

Not necessary but you can if you like.
Fashionably late will be stylishly hungry.
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Re: Coppa

Postby fusion555 » Thu Mar 09, 2017 12:46 am

Ok thanks Paul, i still have the last of my Salami in there with a good mold covering so im thinking some may migrate over. Ill leave it be :D
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Re: Coppa

Postby etsolakis » Thu Mar 09, 2017 5:00 pm

Is it right to spay bresaola with white mold (using commercial salami), without using any casing?
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Re: Coppa

Postby Steven_B » Thu Mar 09, 2017 7:53 pm

etsolakis wrote:Is it right to spay bresaola with white mold (using commercial salami), without using any casing?


It won't do any serious harm, but bresaola 'should' have a casing.

The main roles of a casing are:

- to protect the product against harmful airborne organisms; and

- to attenutate case hardening of the product.

(any others? I'm busy cooking dinner...)

The role of the mould on the casing is to prevent the colonisation of the casing by harmful organisms, therefore, it would be a good idea to use a mould directly on the product, but I think it would be a better idea to use a casing.

Having said that, I know that other members here have had satisfactory results without casings (e.g. for coppa and bresaola).


Those are my hurried thoughts anyway.


Best wishes
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Re: Coppa

Postby wheels » Thu Mar 09, 2017 8:04 pm

You've summed it up precisely. :D :D

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