Homemade Sausage Making

Hey gang!
Just completed my first Coppa project and all I can say is why did I wait so long!
I used the following recipe, https://www.meatsandsausages.com/hams-other-meats/coppa
Cured two of them for two weeks. At two weeks, rinse and rubbed with spices. Tied, bagged and netted and in the fridge for 8 weeks. I pulled this at 38.7%. I wanted to wait for 40 - 42% but I couldn't wait! It was so good. Friends and family were amazed.
I will be starting 4 more in the next few weeks. I would like to make at least too of them hot. Was thinking about using the Calabrese peppers I have. Any suggestions?

Nice!!!

I think Coppa just jumped to the top of my next “to do” list.

Thanks for the motivation/inspiration.

Nice job on the coppa Bob! Few things are tastier than that cut of pork. You can certainly add calabrese peppers . Do that after you cure the meat, after rinsing it with a bit of red wine. Sprinkle a generous amount of the calabrian pepper on it, case and dry.

BBQBob wrote: ↑

Wed Jul 24, 2019 16:21

Tied, bagged and netted and in the fridge for 8 weeks

That Coppa looks really good. Did you use UMAI bags for aging in the fridge?