First Coppa
Really?? Man I must have got a good batch cause these barely stunk at all.Chuckwagon wrote:Jason wrote:That is top-notch information dude! Thanks for sharing. The only thing I could possibly add is when you first open the package and go to soak the bung, put Mentholatum up your nose, clip a clothes pin over your proboscis, then wear a gas mask! I used bungs during my younger years - never could get used to them. I was never so glad in all my life, to see the wonderful invention called reinforced, synthetic, fibrous casing!The next day, fill the casing like a water balloon, and watch it swell. The casing is pretty strong, but exercise a bit of caution. Cup the bottom of the casing and feel for tension as you force the casing to expand and bend to your will.
-Nick
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Rinsed
Going in the beef bung
Into the curing chamber
I need to learn some fancy tying to make them look prettier! Lol
Going in the beef bung
Into the curing chamber
I need to learn some fancy tying to make them look prettier! Lol
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
Ya I was planning on letting it cure for about three weeks but went out of town and didnt have time when I got back so it ended up staying in the cure for 25 days. Jason Molinari calls it equilibrium curing. He explains it here: http://curedmeats.blogspot.com/2013/02/ ... e.html?m=1redzed wrote:26 days curing?
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
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Here is a good tying video, from Jasons site also
http://www.youtube.com/watch?v=hCwCkAhy ... r_embedded
Great looking coppa tho, I will be trying my first next week. Cant wait
http://www.youtube.com/watch?v=hCwCkAhy ... r_embedded
Great looking coppa tho, I will be trying my first next week. Cant wait
Thanks for that link Nick. Molinari explains that quite well. But at the same time, I don't know how many people use the salt box method when dry curing anyway. Marianski's recipes all specify the amount of salt and cure per weight. Molinari is learning a lot and his blog posts are getting better. At the beginning his lack of knowledge was quite evident. Although I have made one or two products where I incorporated some parts of his recipes, I would be hesitant in relying entirely on information from his blog.atcNick wrote:Ya I was planning on letting it cure for about three weeks but went out of town and didnt have time when I got back so it ended up staying in the cure for 25 days. Jason Molinari calls it equilibrium curing. He explains it here: http://curedmeats.blogspot.com/2013/02/ ... e.html?m=1redzed wrote:26 days curing?
Hi Redzed - I use the salt box method for bacon and coppa, which I make quite a lot. Not saying it is better than wet curing, because I haven't compared. But in my experience at least it works well. One nice thing about it is that you can mix up a big batch of salt/cure/sugar and it's ready for you whenever you have some meat around.redzed wrote: I don't know how many people use the salt box method when dry curing
I wet cured a couple hams recently and they came out too salty. My fault somehow (can't blame a time tested method). Soaking fixed it, but I would like to get better at wet curing.
Cheers,
Jeff
It's coming along nicely. I weighed them the other day and they're around 28-30% down. Loosing weight faster than I expected.
Here's a shot:
Here's a shot:
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
2 months of drying. The smallest coppa was at 41% loss. I think it needs a little more time. The center seems too soft still. Here's some pics...
-Nick
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED