What to do with my Coppa
What to do with my Coppa
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
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
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.
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.
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.
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.
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.
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.