Marianski coppa and cure#2 ?

Post Reply
ped
User
User
Posts: 67
Joined: Wed Feb 06, 2013 12:35
Location: Kent

Marianski coppa and cure#2 ?

Post by ped » Tue Oct 16, 2018 10:31

What is the opinion with regard to the amount of cure#2 used in this recipe? https://www.meatsandsausages.com/hams-other-meats/coppa

Ignoring the fact that you needn't use any for whole muscle why do you think this is such a high %. ?
User avatar
Bob K
Moderator
Moderator
Posts: 2232
Joined: Sun Jun 02, 2013 15:16
Location: Northwest Ct

Post by Bob K » Tue Oct 16, 2018 12:51

While most recipes call for and most folks use the 156 ppm (.25%).....

According to the USDA for dry cured WHOLE MUSCLE CUTS you are allowed 625 ppm nitrite and 2187 ppm nitrate so that recipe is well within those guidelines.

https://www.fsis.usda.gov/wps/wcm/conne ... OD=AJPERES
Post Reply