My First Coppa

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BBQBob
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My First Coppa

Post by BBQBob » Wed Jul 24, 2019 16:21

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?

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25 years ago I use to smoke pot. Now I smoke pork.
Agoracritus
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Re: My First Coppa

Post by Agoracritus » Thu Jul 25, 2019 00:33

Nice!!!

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

Thanks for the motivation/inspiration.
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redzed
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Re: My First Coppa

Post by redzed » Mon Jul 29, 2019 16:53

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.
jcflorida
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Re: My First Coppa

Post by jcflorida » Tue Jul 30, 2019 14:07

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?
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