First Coppa
First Coppa
Started some coppa curing today. Four of them. I used Jason Molinari's recipe:
Coppa
Ingredient % of Meat
Pork Coppa 100%
Salt ( Kosher) 3.50%
White Pepper 1.00%
Cinnamon. 0.075%
Cure #2 0.25%
Juniper 0.20%
His blog: http://curedmeats.blogspot.com/2010/11/ ... e.html?m=1
I used his recipe on three of them and a slightly modified Len poli recipe on the 4th one.
Vacuum sealed and in the fridge for the next few weeks
Coppa
Ingredient % of Meat
Pork Coppa 100%
Salt ( Kosher) 3.50%
White Pepper 1.00%
Cinnamon. 0.075%
Cure #2 0.25%
Juniper 0.20%
His blog: http://curedmeats.blogspot.com/2010/11/ ... e.html?m=1
I used his recipe on three of them and a slightly modified Len poli recipe on the 4th one.
Vacuum sealed and in the fridge for the next few weeks
-Nick
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I only have ever made it to about 10 days before I start getting concerned and stuff it. I always worry about too much salt.
You may want to try using a 4-5 inch beef bung instead of the collagen casings. I found I can use 1 bung cut in half and can stuff two coppas. I like the bung because it really slows the drying process down and make it consistent. I have tried collagen as well as wrapping in cheesecloth and the bung is had given me the most consisten result.
You may want to try using a 4-5 inch beef bung instead of the collagen casings. I found I can use 1 bung cut in half and can stuff two coppas. I like the bung because it really slows the drying process down and make it consistent. I have tried collagen as well as wrapping in cheesecloth and the bung is had given me the most consisten result.
I have two bungs in the fridge just for the occasion. I was also planning on cold smoking one of them after curing. You ever try that?workingpoor wrote:I only have ever made it to about 10 days before I start getting concerned and stuff it. I always worry about too much salt.
You may want to try using a 4-5 inch beef bung instead of the collagen casings. I found I can use 1 bung cut in half and can stuff two coppas. I like the bung because it really slows the drying process down and make it consistent. I have tried collagen as well as wrapping in cheesecloth and the bung is had given me the most consisten result.
-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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Re: First Coppa
Looking great, as soon my pepperoni and 2nd batch of my salametti cacciatore are done will tackle my 1st coppa, as I have 4 pieces ready for the process waiting in my freezer.atcNick wrote:Started some coppa curing today. Four of them. I used Jason Molinari's recipe:
Coppa
Ingredient % of Meat
Pork Coppa 100%
Salt ( Kosher) 3.50%
White Pepper 1.00%
Cinnamon. 0.075%
Cure #2 0.25%
Juniper 0.20%
His blog: http://curedmeats.blogspot.com/2010/11/ ... e.html?m=1
I used his recipe on three of them and a slightly modified Len poli recipe on the 4th one.
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Vacuum sealed and in the fridge for the next few weeks
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Keep us updated, cheers, John[/img]
Looks great nick, but 3 weeks seems preety long for curing? Is this what the recipe called for? I cured mine for 11 days, and had the same 3.5% salt, and I thought it was real salty, And I am not sure, but vacuuming them might make it even more salty, I only made this once, so let me know on the saltiness of yours,Tim
Yea that's what the recipe calls for. Hmm, I don't want it too salty.TSMODIE wrote:Looks great nick, but 3 weeks seems preety long for curing? Is this what the recipe called for? I cured mine for 11 days, and had the same 3.5% salt, and I thought it was real salty, And I am not sure, but vacuuming them might make it even more salty, I only made this once, so let me know on the saltiness of yours,Tim
-Nick
Custom R&O Smoker
Cedar Smokehouse
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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
You bring up a good question that I haven't considered. What do you guys think? Smoke in the bung or before the coppa goes in the bung?crustyo44 wrote:Nick,
Now I am getting really interested, cure first, cold smoke and than stuff in a beef bung. Is that the idea?
Never too old to learn!!!!
Jan.
-Nick
Custom R&O Smoker
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Weber 18" WSM
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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
I'll throw my 2 cents worth in (0.020518 USD)
I think it could be interesting but only if you COLD smoke it and i would only smoke for about 6-12 hours so as to add subtlety to it. Maybe do it twice?
Aside to the above comment, I cure my 'Coppa' for 3 weeks as per Jason Molinari's blog.
I have just placed another 'Coppa' into the vac bag but with a different spice mix. I'll post separate to this to show what i have done and used.
I'd be interested to see how cold smoking goes with a Coppa but it's too hot here for the foreseeable future to consider any cold smoking (might be good in May).
Cheers
Steve
I think it could be interesting but only if you COLD smoke it and i would only smoke for about 6-12 hours so as to add subtlety to it. Maybe do it twice?
Aside to the above comment, I cure my 'Coppa' for 3 weeks as per Jason Molinari's blog.
I have just placed another 'Coppa' into the vac bag but with a different spice mix. I'll post separate to this to show what i have done and used.
I'd be interested to see how cold smoking goes with a Coppa but it's too hot here for the foreseeable future to consider any cold smoking (might be good in May).
Cheers
Steve
I've got a question for you pros since I cant find my references. How do you prepare the beef bung out of the package?
Thanks.
Thanks.
-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
I would definitely soak it overnight. I try to save money by buying the casings a tad small. Flushing the casings once or twice, and soaking it overnight helps loosen up the reinforcing membranes. 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.
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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.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!