Coppa de la Vera

LOUSANTELLO
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Post by LOUSANTELLO » Fri Mar 25, 2016 03:34

So, the suggestion is 35-38% for both the coppa and bresaola? Suggestions?
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Post by harleykids » Fri Mar 25, 2016 03:46

They will be ready at anywhere from 28-35 depending on the squeeze test.
But I believe the flavor continues to improve as it ages.

I plan on taking mine to 38% or so, very firm this time, then vacpacking for a month or three to see if it make a big difference.

Same for both bresoala and coppa.
Coppa seems to be softer in general than the bresoalas, so I think they benefit from a bit more WL %, around 35-40%. The bresoala firms up nicely around 30%.
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Post by LOUSANTELLO » Fri Mar 25, 2016 03:53

Looking forward to them. They are looking pretty good considering I never made them before . They are at 16-17% right now. I have one more braseola in the refrigerator that's going in the chamber tomorrow....

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Post by harleykids » Fri Mar 25, 2016 04:06

You will love them Lou!

Honestly, they are my family's favorite...even better than the salumi's and sausages!
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Post by harleykids » Sat Mar 26, 2016 17:11

Just make sure you slice VERY thin, I mean like paper thin. So thin you can see thru the slices!
That's the best way to taste in my opinion, they simply melt in your mouth!

Easy to do with a commercial slicer, but still able to be done with some proficient knife work.

Sliced thicker and the coppa especially can get a bit chewy.
Both are also great on pizza, sandwiches, English muffins, etc.
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Post by LOUSANTELLO » Sat Mar 26, 2016 20:28

I'm looking forward to it. They are at 18% right now. Anout 3 years ago, there was a restaurant that went out of business and I landed a Hobart slicer for 250.00.
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Post by harleykids » Sat Mar 26, 2016 22:03

That's a perfect slicer to use on the whole muscle cuts!
I have a Hobart 410 and love it!
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Post by LOUSANTELLO » Sun Apr 24, 2016 21:08

Well, my coppas went from losing close to 1% per day to almost a standstill. The centers still feel soft and I am at 33%. How long do these typically take? I am at close to 6 weeks maybe?
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Post by BriCan » Mon Apr 25, 2016 04:48

LOUSANTELLO wrote:Well, my coppas went from losing close to 1% per day to almost a standstill. The centers still feel soft and I am at 33%. How long do these typically take? I am at close to 6 weeks maybe?
For me no less than 26 weeks

do not be in a hurry -- the flavours need time to build :)
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Post by Bob K » Mon Apr 25, 2016 16:10

Lou-
BriCans info is spot on! If you go solely on the weight loss to determine when its "done" you will have an edible coppa ......if you are patient and let the flavors mature with age, you will have an outstanding one. Since you have multiple ones drying try some early and let some mature. It is a remarkable difference in taste. 6-9 months is not too long. :shock:
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Post by LOUSANTELLO » Tue Apr 26, 2016 03:44

Wait. I cant imagime leaving this is a chamber for 6 months?i would imagin what you're really saying is to take it to a certain weight loss, then remove it and vacuum pack it? If thats the case, whats the weight loss target? 6 months in a chamber may take this thing down to a pork jerky.
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Post by Bob K » Tue Apr 26, 2016 13:41

In the chamber Lou! You just noted yourself how the drying slowed to a near standstill.
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Post by harleykids » Wed Apr 27, 2016 04:50

Hey Lou, take solace in the fact that I have a coppa and two bresoala in my chamber now that are all at 40% and have slowed to losing around 0.5% per week!

So I will just leave them to rest until 48-50% to see how they turn out!
If they continue on this WL path, that would be around 26 weeks in the chamber!
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Post by BriCan » Wed Apr 27, 2016 08:46

LOUSANTELLO wrote:Wait. I cant imagime leaving this is a chamber for 6 months? i would imagin what you're really saying is to take it to a certain weight loss, then remove it and vacuum pack it? If thats the case, whats the weight loss target? 6 months in a chamber may take this thing down to a pork jerky.
I must clarify one thing -- my temperature is 4 degrees C. and my humidity is between 70% to 75%

I have three Pancetta's that have been hanging in the walk-in cooler since the 25th of July 2015 -- it is sitting at 23% weight loss

I go initially by the squeeze test -- if it feels firm enough the it is ready -- I do always check the weight loss as secondary and normally find it within my target range of 40% weight loss

Once it has active the weight loss I am looking for then and only then will I vacuum pack it and leave for a further six to eight weeks before touching

Might seem extrem but in all honesty anyone who has tasted my stuff will tell you it is worth the wait
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Post by harleykids » Wed Apr 27, 2016 23:21

Man, that's cold! That's around 39 deg F !
No wonder WL goes slowly! I would think at that temp they would last forever!
And develop taste very nicely,

Do you get mold at that temp?
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