Coppa - Drying

The coppa dryingIt's now 23 days into making air-dried Coppa. Yesterday I took the meat out of it's cure, washed and dried it, and left it to dry in the fridge for about 6 hours before stuffing it into a collagen salami casing.

It sounds easy but until you've tried it you'll never understand how hard it is; something akin to getting an over-large body into a pair of tight jeans!

Whether this should be called a Coppa is somewhat debatable. Granted the term refers to any pork collar joint and also an air-dried meat made from it, but as far as I'm aware, the normal spicing doesn't include the large amount of paprika and cayenne that I included. What possessed me to add these I don't know. They are more typical of the Spanish Lomo than this Italian meat treat. Maybe it should be called "Coppa à la mode Lomo"

It's now hanging in my drying fridge at about 13°C with a humidity of 70 - 80% where it'll stay until it's lost about 40% of its weight. I'll wait to see whether it's any good before publishing the recipe!


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There are two comments

Scott

Looks perfect, Phil. Is that a tesa hanging behind it?

Scott, (Email ) (URL) - 10-09-’09 15:58
Phil

Unfortunately it’s not as well trimmed as I’d like, but I’m quite pleased with the stringing. I’d love to be able the more netting like stringing – but as you said before – it’s a darn site easier to buy net!

Yes, it’s quite a small tesa behind it – the pig was smaller than normal so it’s quite thin.

Phil, (Email ) (URL) - 10-09-’09 16:06

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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