Day 1 of Hanging:
Day 7 of Hanging:
The Coppas are drying nicely. The good powdery mold has started to show up, which makes me so happy. Things are looking good so far.
Day 7 of Hanging:
The Coppas are drying nicely. The good powdery mold has started to show up, which makes me so happy. Things are looking good so far.Day 14 of Hanging:
I scaled them and they have already lost a good 20%+ of their weight. They are hardening up, yet still have a little too much softness. The zesty coppa smells so wonderful.
Coppa is similar to Prosciutto, as it is basically a cured ham. The technique is different, as Prosciutto is a cured leg and Coppa usually uses shoulder or neck cuts and is dry cured in casings.
I based this on the recipe out of Charcuterie. I took 16LB of a shoulder cut and deboned it, trimmed off the outside fat and cut it into large chunks.
I then rubbed it with:
6oz Kosher Salt
37g Dextrose
9g Instacure #2
I then wrapped it tightly and put it in the refrigerator for nine days. So, after the nine days, I unwrapped it, drained off the brine, and rubbed the meat with another:
6oz Kosher Salt
37g Dextrose
9g Instacure #2
Then I put it back in the refrigerator for another 10 days.
Ten days later, I got together three different seasonings to try. I used the recipes for Spicy Coppa & Sweet Coppa from the Charcuterie book. I created a Zesty Coppa recipe based on what Charcuterie said were common ingredients in Tuscany.
For the Spicy Coppa:
32g Hungarian Paprika
9g Cayenne Pepper
For the Sweet Coppa:
40g Sugar
20g Black Pepper, ground
8g Coriander, ground
12g Garlic, minced
4g Mace, ground
4g Allspice, ground
3g Juniper Berries, ground
For Zesty Coppa:
20g Sugar
8g Caraway, ground
4g Cinnamon, ground
12g Garlic, minced
Zest of 5 lemons
Zest of 5 Oranges
I rinsed the pieces of meat under cold water and the dried them with paper towels.
I separated the meat by weight (each batch is 5lb 2oz) and then rubbed each batch with the separate seasonings.
I then hand stuffed them into 3 different Beef Bung Cap Casings (5-inch diameter) that I got from Butcher & Packer.
I pricked them all over with a sterile needle and tied them tight. I trussed them hung them at room temp for 12 hours. Then I hung them in my dry curing room.
They should take 3 to 4 weeks to dry out. I'll post weekly updates.
I scaled them and they have already lost a good 20%+ of their weight. They are hardening up, yet still have a little too much softness. The zesty coppa smells so wonderful.Coppa is similar to Prosciutto, as it is basically a cured ham. The technique is different, as Prosciutto is a cured leg and Coppa usually uses shoulder or neck cuts and is dry cured in casings.
I based this on the recipe out of Charcuterie. I took 16LB of a shoulder cut and deboned it, trimmed off the outside fat and cut it into large chunks.
I then rubbed it with:
6oz Kosher Salt
37g Dextrose
9g Instacure #2
I then wrapped it tightly and put it in the refrigerator for nine days. So, after the nine days, I unwrapped it, drained off the brine, and rubbed the meat with another:6oz Kosher Salt
37g Dextrose
9g Instacure #2
Then I put it back in the refrigerator for another 10 days.Ten days later, I got together three different seasonings to try. I used the recipes for Spicy Coppa & Sweet Coppa from the Charcuterie book. I created a Zesty Coppa recipe based on what Charcuterie said were common ingredients in Tuscany.
For the Spicy Coppa:
32g Hungarian Paprika
9g Cayenne Pepper
For the Sweet Coppa:
40g Sugar
20g Black Pepper, ground
8g Coriander, ground
12g Garlic, minced
4g Mace, ground
4g Allspice, ground
3g Juniper Berries, ground
For Zesty Coppa:
20g Sugar
8g Caraway, ground
4g Cinnamon, ground
12g Garlic, minced
Zest of 5 lemons
Zest of 5 Oranges
I rinsed the pieces of meat under cold water and the dried them with paper towels.
I separated the meat by weight (each batch is 5lb 2oz) and then rubbed each batch with the separate seasonings.
I then hand stuffed them into 3 different Beef Bung Cap Casings (5-inch diameter) that I got from Butcher & Packer.
I pricked them all over with a sterile needle and tied them tight. I trussed them hung them at room temp for 12 hours. Then I hung them in my dry curing room.
They should take 3 to 4 weeks to dry out. I'll post weekly updates.
1 comment:
Hi Richard, I just found your blog. I have been an avid amature salumist for almost a decade and I've never tried to make Coppa using "cut" pieces of shoulder like you did.
They look absolutely terrific hanging up, how did they turn out? Do they come apart when you slice them or does gravity and science keep the pieces of meat together?
Thanks,
Kenny B.
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