Coppa recipe needed
Coppa recipe needed
I'm butchering a whole hog this weekend and am going to make some Coppa. I read the thread about the youtube video and the hog sheets. I just got mine in the mail. None of the links to the Coppa recipes in the recipe sticky work. In the youtube video of the older lady she just uses salt, not cure salt. I saw a few other videos, one with Umai dry bags that uses pink sale (cure #2). Does anyone have a good recipe? I kind of like the pink color from the cure salt but am open to any good proven recipe. I've never made this before.
Here's a few:
Scroll down for recipe
http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=30
http://www.meatsandsausages.com/hams-other-meats/coppa
http://curedmeats.blogspot.com/2007/11/ ... cured.html ( Note: Salty)
As always you can adjust spices to taste
Scroll down for recipe
http://wedlinydomowe.pl/en/viewtopic.ph ... c&start=30
http://www.meatsandsausages.com/hams-other-meats/coppa
http://curedmeats.blogspot.com/2007/11/ ... cured.html ( Note: Salty)
As always you can adjust spices to taste
Pasted Hog sheets. http://www.wedlinydomowe.pl/en/viewtopi ... ght=pasted
On You tube https://www.youtube.com/watch?v=SNq2yEpBN5c&t=976s
You may have better luck finding collagen sheets in the US. http://www.sausagemaker.com/Collagen-Sh ... 7-1850.htm
For a Coppa beef Bungs are more traditional option and readily available
On You tube https://www.youtube.com/watch?v=SNq2yEpBN5c&t=976s
You may have better luck finding collagen sheets in the US. http://www.sausagemaker.com/Collagen-Sh ... 7-1850.htm
For a Coppa beef Bungs are more traditional option and readily available