Black Truffle Sea Salt Coppa
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Black Truffle Sea Salt Coppa
Just finished making a black truffle sea salt coppa, anyone use the black truffle sea salt from Savinitartufi? It has 3% black truffle in it, which apparently is about 3x the normal black truffle content from other vendors.
3% doesnt seem like a lot, but you can smell the truffles thru the package! And if I pick out a black truffle piece by itself, it has a great black truffle taste!
I believe Evan at Craft Butcher Pantry carries it now (at least I think he does)
Label recommended using 2.5-3.0% for whole muscle cuts, and 1.5-2.5% for salumi.
I normally put quite a bit of Calabrian sweet and hot pepper powder in my coppa cure, plus a handful of other spices, and they come out great.
But for this experiment I decided to let the truffle shine through and not complicate that flavor.
So here is what I came up with (meat weighed 903g):
0.3% cure = 2.7g
2.5% black truffle sea salt = 22.6g
0.5% white pepper = 4.5g
Vac bagged it on 8/11 and will let it cure for 20 days.
On 8/31 I will take it out, rinse, pat dry, lightly dust with white pepper, and stuff into a beef bung. Then into the chamber to dry until 38-40% WL or so.
Also did an orange lonzino and a bresoala as well, so I will have three whole muscle cuts to case on 8/31.
Will get some pics when they come out of the cure.
3% doesnt seem like a lot, but you can smell the truffles thru the package! And if I pick out a black truffle piece by itself, it has a great black truffle taste!
I believe Evan at Craft Butcher Pantry carries it now (at least I think he does)
Label recommended using 2.5-3.0% for whole muscle cuts, and 1.5-2.5% for salumi.
I normally put quite a bit of Calabrian sweet and hot pepper powder in my coppa cure, plus a handful of other spices, and they come out great.
But for this experiment I decided to let the truffle shine through and not complicate that flavor.
So here is what I came up with (meat weighed 903g):
0.3% cure = 2.7g
2.5% black truffle sea salt = 22.6g
0.5% white pepper = 4.5g
Vac bagged it on 8/11 and will let it cure for 20 days.
On 8/31 I will take it out, rinse, pat dry, lightly dust with white pepper, and stuff into a beef bung. Then into the chamber to dry until 38-40% WL or so.
Also did an orange lonzino and a bresoala as well, so I will have three whole muscle cuts to case on 8/31.
Will get some pics when they come out of the cure.
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- Passionate
- Posts: 310
- Joined: Fri Jan 08, 2016 03:03
- Location: Olathe, KS
Normally after curing the whole muscle is rinsed of its curing agent...that's what I have done in the past. Hopefully the truffle flavor will have penetrated the meat, at least around the edge as the cure takes the salinity into the meat cells.
Won't it be too salty end product if I don't rinse it off?
Chris/Bob, care to offer some advice? Is rinsing the cure liquid off after 20 days curing necessary? I have always done it, but open to advice!
thanks!
Won't it be too salty end product if I don't rinse it off?
Chris/Bob, care to offer some advice? Is rinsing the cure liquid off after 20 days curing necessary? I have always done it, but open to advice!
thanks!
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- Passionate
- Posts: 310
- Joined: Fri Jan 08, 2016 03:03
- Location: Olathe, KS
Since you are using equilbrium method, with amount salt at the low end for dry cured products, and you are not using any other aromatics, there is probably no reason rinse the meat. Make sure you report on the results. I'm tempted to try truffles one of these days. Maybe I'll bring some back from France next month.