What to do with my Coppa

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muxmun
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What to do with my Coppa

Post by muxmun » Fri Feb 09, 2018 01:00

Hey all.

I have a coppa that is just now ready for the curing chamber but I have been called out to work which I did not expect. Leaving the state for Tx where I am sure to find good BBQ.

What to do with this? Throw it out?? Freeze it??

Any guidance would be appreciated.

Thanks charlie
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Bob K
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Post by Bob K » Fri Feb 09, 2018 13:27

Cant you just put it in the chamber? How long will you be gone?
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StefanS
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Post by StefanS » Fri Feb 09, 2018 13:36

Additional questions - How long it is cured for? and what method you are using? EQ in vacuum pouch?
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Post by muxmun » Fri Feb 09, 2018 15:05

This is the recipe I used found here on WD site.

https://www.meatsandsausages.com/hams-other-meats/coppa

My chamber is not set up with any auto venting so I don't think that is an option. So for now my 18 days are up and its time to rinse it off and put on some spice. Its in a ziplock freezer bag. No vacuum

Maybe I could just freeze it and use it like the baleron I just made.
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Post by Bob K » Fri Feb 09, 2018 15:19

If you are going to be gone a month or two I would brush it off, vac seal, and store in fridge. That recipe contains a lot of salt!! 3.9%

If you are concerned about the time, look how long an uncooked. cured corned beef can be refrigerated for before it reaches its "best By" date.... usually 6 months or more.

And yes you can also freeze it.
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Post by muxmun » Fri Feb 09, 2018 15:34

Thanks Bob
Yes, forgot to mention I will be gone a month for sure and maybe 2. I can Vac it it and put in the fridge. When I get home then what? Add the remaining spice rub and cure in the chamber? I should have asked questions here before I made this with regard to the salt. Maybe it should be soaked in water at some point in time to get rid of the excess salt?

This on call bizz for my part time job is getting in the way. Maybe time to retire again! :???:

Thanks for the help here.
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Bob K
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Post by Bob K » Fri Feb 09, 2018 15:43

I would just continue on when you get home with the original plan.

I am not sure about soaking meat that is to be dry cured . Anyone??

On the other hand if you soaked it before you left it would have that time to equalise.
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