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.


Used tags: ,
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are six 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
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
Phil

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

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

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.