Coppa

[wheels]

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

Phil

[etsolakis]

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!

[wheels]

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

[etsolakis]

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?

[Steven_B]

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).

[etsolakis]

Geia sou Steven!

Thank you!

[fusion555]

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?

[NCPaul]

Not necessary but you can if you like.

[fusion555]

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

[etsolakis]

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

[Steven_B]

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
Steven

[wheels]

You've summed it up precisely.

Phil