The Coppa Finished

I took the Coppa out of the drying fridge yesterday and to be honest I'm a bit disappointed; the flavours fine, not much sign of the paprika, but there's a nice warm aftertaste from the chilli. However, the edges have hardened far more than I would have expected from the higher humidity that I dried this one in. I'm sure it'll be fine though when sliced thinly by the slicer, so far I've only sliced it by hand so the pieces are not as thin.

The finished Coppa

The recipe was:
(Percentages are of the meat's weight)

Salt 3.1%
Cure #2 - 0.27%
Cloves 0.04%
Cinnamon 0.04%
Paprika 1%
Cayenne Pepper 0.7%
BP 0.2%
White Pepper 0.2%

This cure was applied to the meat and left to cure in the fridge for 20 days. The meat was then dusted with more paprika and cayenne pepper and put into a collagen casing and tied. After hanging at room temperature for 12 hours in was kept at 12 - 15°C with a humidity between 70 and 80% for until it had lost 37% of its original weight; 40 days in this case.

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There are nine comments


Hey Phil, how much did it weigh intitially? Was it cased in collagen? Reason I ask, mine’s been hanging since about August 21, only at 32% loss. Just curious if there’s a weight/time correlation.

Scott, (Email ) (URL) - 24-10-’09 23:55

Pulled mine last week. Not sure if you saw it, looks good. Go have a look.

Scott, (Email ) (URL) - 17-11-’09 06:26

I’m still sulking because yours looked better than mine! (joker)

Phil, (Email ) (URL) - 17-11-’09 16:14

I just got lucky, Phil.

scott, (Email ) - 17-11-’09 21:16
Tony Edwards

Hi Phil

For my next project I am thinking of making Coppa following your recipe. I would like to have the white mould on the outside of the meat.

Do I need to buy a culture to achieve this, and if so can you recommend what to use, and where to get it from.
I have also heard that you can achieve this result by buying an existing salami or something like that which has this white mould on it.
Scrap some of the mould off, add it to distilled water, and then spray the meat to be innoculated.

Anyway any help from you would be appreciated.

Thanks in advance – Tony Edwards

Tony Edwards, - 17-02-’18 13:18

Hi Tony,

The only commercial mould culture available in the UK that I’ve found is in commercial quantities, so the make it yourself option is the only sensible way to go.

A bit of casing off a commercial salami – make sure it has mould not just rice flour! I’ve used one from ALDI with success. Keep it at body heat, or thereabouts. It helps prevent rogue moulds. When you’ve used your chamber for a while, the meat will get its own from the spores floating about in there.

Phil, - 20-02-’18 16:27

Hi Phil, I’m going to give coppa a go in a dry age bag, when making a dried cured meat it asks for cure #2, do you have to use #2 on smaller joints or will #1 be ok, thanks again

Adam, - 10-09-’18 23:24

Hi Phil just about to make a cooppa and realised I’m out of cure #2 because I had mixed my jars up, this means though that the bresaola and pork legs were cured in #1 and not #2, I did these about 4 weeks ago and are currently drying in some of those dry age bags, the joints were not big as it was a test to see what these bags were like, they were cured for 10 days and have been drying now for 4 weeks, will they be ok

Adam, - 11-09-’18 13:28
Phil Young

Hi Adam,

My apologies for not replying sooner. Cure #2 is used for longer term curing as it contains a reserve of nitrate that converts to nitrite.
Although Cure #1 is likely to be exhausted in 20 days or so, it will continue protecting the meat according to the EU scientific advisors.
With dried meats, you’re only needing to protect the meat until it is dry enough to be protected by the lack of Water Activity (aw) that the bacteria needs to react with.
That, combined with the fact that it is a whole muscle not a ground meat, leads me to believe that the meat will be perfectly OK. I hope this helps.

Phil Young, - 20-09-’18 14:13

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

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