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 four comments

Scott

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
Scott

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

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

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

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

I just got lucky, Phil.

scott, (Email ) - 17-11-’09 21:16

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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