Coppa Netting

Air dried cured Meat Techniques

Coppa Netting

Postby NCPaul » Tue Oct 20, 2015 2:04 pm

I like netting my coppa because it holds the shape well during drying and keeps the plated hog casing firmly against the meat during drying. Last year I used a four inch elastic net; don't ask me how I got it on the coppa. :shock: I thought I would show everyone a simple way to do this using a thin plastic cutting board. First roll the cutting board into a cone shape and push up the netting about halfway:

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Take the small end of the coppa and put it into the cone (I have rolled the coppa in plated hog casing and clipped it with hog rings since I am terrible at knots). Instead of trying to push the meat through the small end of the cone (doesn't work), pull the netting over the large end of the cone. When you can grab the netting and end of the coppa, pull them from the cone.

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Re: Coppa Netting

Postby wheels » Tue Oct 20, 2015 4:04 pm

:D Nice job Paul.
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Re: Coppa Netting

Postby vagreys » Tue Oct 20, 2015 5:36 pm

I like it. Simple solutions. Less stuff.
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Re: Coppa Netting

Postby kimgary » Sat Oct 24, 2015 7:12 pm

Excellent. Cheers.
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