tag:blogger.com,1999:blog-9190984942207410953.post7159078360638207181..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Coppa V2Jasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-9190984942207410953.post-53489103321857098312012-06-26T17:21:15.454-04:002012-06-26T17:21:15.454-04:00Hey i really enjoy reading about your process.. I ...Hey i really enjoy reading about your process.. I have made coppa from the charcuterie book and it didn't resemble coppa at all.. I decided to try again with some nice scraps of pork from a whole hog but this time I meat glued them together after the 18 days of cure. It looks great but time will tell.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-15085100762357290012010-03-07T13:31:46.462-05:002010-03-07T13:31:46.462-05:00I made a mistake on the hanging time. I was 12 wee...I made a mistake on the hanging time. I was 12 weeks not 6. Going to try a Bresola next.Jimhttps://www.blogger.com/profile/16937407555149899407noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20897467989908057352010-03-02T11:16:33.860-05:002010-03-02T11:16:33.860-05:00Sounds great Jim, especially the cold smoking. I b...Sounds great Jim, especially the cold smoking. I bet it's great!<br />I'd love to see some pictures. You can email them to me directly, or you can post them up on a free picture hosting site like Picasa and post the link here in the comments.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-74641205262308493272010-03-02T09:19:06.785-05:002010-03-02T09:19:06.785-05:00Just opened my first Coppa and it turned out great...Just opened my first Coppa and it turned out great. Did a 14 day cure followed by a 3 hour cold smoke. Was to big for a 90 mm casing so cut open casing and wrapped it tightly around meat. Hung in garage 40 to 50 degrees for 6 weeks. Would like to show you a picture, is there a way?Jimhttps://www.blogger.com/profile/16937407555149899407noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-89733548617202573462010-01-20T06:44:09.247-05:002010-01-20T06:44:09.247-05:00In the cure? yo umean in the salt? usually about 1...In the cure? yo umean in the salt? usually about 15 days.<br />If you mean in the drying fridge, usually about 30 daysJasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-52916370090779181652010-01-19T22:35:39.111-05:002010-01-19T22:35:39.111-05:00good day how long on average have you left it in t...good day how long on average have you left it in the cure fridge ?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5189292587405448302009-10-16T15:34:30.823-04:002009-10-16T15:34:30.823-04:00I am fighting the same issue as Scott had. The Co...I am fighting the same issue as Scott had. The Coppa is too big for the 90m casings. Did Scott ever mention how is turned out after he chunked it?Unknownhttps://www.blogger.com/profile/09865926591348081311noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-62472062931714356172009-08-04T19:58:56.347-04:002009-08-04T19:58:56.347-04:00Probably. The only fear i would have would be if i...Probably. The only fear i would have would be if i forgot the curign salts. But then again, some people say that in whole muscle meats the curing salts aren't strictly necessary.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-88598166345270549012009-08-04T19:47:51.157-04:002009-08-04T19:47:51.157-04:00Thanks Jason!
I suppose it's really not much m...Thanks Jason!<br />I suppose it's really not much more work to hang it to dry after the cure has run its course and see what happens. (Is that what you would do?)<br /><br />Thanks<br />JakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-56444486177025535772009-08-04T19:21:48.362-04:002009-08-04T19:21:48.362-04:00Unfortunately it's hard to describe any furthe...Unfortunately it's hard to describe any further than the pictures show. The exact size isn't super critical, as long as it's a nice piece with muscle and a good amount of fat.<br /><br />As far as fixing a cure that's gone wrong, i've never done it. If you forgot something it's hard to know what you forgot. The smaller one may be softer just because it's smaller. The amount of curing salt wouldn't make it firmer or less firm, that would be based on the amount of salt and suger, and the water removal from the meat.<br /><br />Sorry i can't help much. It's hard to know how to fix something if you're not sure what you did wrong!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-34080698125008283462009-08-04T11:51:54.066-04:002009-08-04T11:51:54.066-04:00Ok, I'm back.
I butchered (in both senses of ...Ok, I'm back.<br /><br />I butchered (in both senses of the word) two coppas from Costco pork shoulders last week. Depending on how much I cut off, I got 1 lb and 2lbs of final weight, so I think I might be cutting too much and too little off. Your pictures were very helpful- are there any other principles I coule use in selecting what to cut off, like the muscles should all be parallel? With all of the fat pockets in there, there were a number of ways I could imagine the coppa separately. I ended up with a 1lb and a 1 3/4 lb piece.<br /><br />Anyway, my real problem is this: I made two cures based on Len Poli recipes (scaled for weight of course) and after a week the larger piece feels firm like it is curing, but the smaller piece still feels pretty raw.<br /><br />So my debate is whether the small piece feels less firm because it is small and more easily squished, or because somehow I screwed up something, like the amt of curing salt or it is not getting into the meat. I'm overhauling every other day. <br /><br />I had planned to cure it for 2 weeks and I'm writing to ask if you have ever had a case in which you are curing some meat and it looks like it is going wrong- is there anything you can do to save it?<br /><br />Sorry of the ramble and thanks for any help you can give.<br />JakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-60226954156449318802009-07-25T10:42:50.372-04:002009-07-25T10:42:50.372-04:00You definitely need to scale the ingredients based...You definitely need to scale the ingredients based on your meat weight. That's why both he and I give %.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-21323893960834329622009-07-24T21:22:22.070-04:002009-07-24T21:22:22.070-04:00Hi Scott,
I see your point about his meat weight ...Hi Scott,<br /><br />I see your point about his meat weight normalization. <br /><br />So what you're saying is that once I trim my coppa, I just scale his recipe down to suit my coppa weight. I think that makes sense. <br /><br />I just want to make sure I've got everything right since the cycle time for these is so long I want to minimize my mistakes!<br /><br />Thanks guys,<br />Jake<br /><br />p.s. Both of you need to update your blogs.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-79608897105103515742009-07-24T18:21:04.192-04:002009-07-24T18:21:04.192-04:00All of Len's ratios are based on the 5lb. piec...All of Len's ratios are based on the 5lb. piece of meat. His percentages are a bit misleading as well. All ingredients in the recipe are amalgamated into 1 complete recipe. In other words, the meat is x percentage of the total weight of all ingredients. If you do the math, salt is actually used at about 4.8%. Just a little FYI.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-58562954845932370922009-07-24T10:42:50.406-04:002009-07-24T10:42:50.406-04:00Thanks Jason!Thanks Jason!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77949115138625253392009-07-24T07:20:25.461-04:002009-07-24T07:20:25.461-04:00Jake, the USDA recommends 3.3% salt for trichinae ...Jake, the USDA recommends 3.3% salt for trichinae destruction. You can also freeze meet at certain temperatures for certain amounts of time. Read here:http://foodsafety.unl.edu/haccp/usda/9cfr318-10trichinae.pdf<br /><br />As far as sugar goes, maybe Len likes it a little sweet?<br /><br />Maybe Len uses a larger portion of the shoulder, or starts off with whole shoulders and mine are already portioned? Not sure. Maybe he likes it a little saltier than I do?<br /><br />Salt and sugar differences, as long as both recipes are at safe levels (and that's up to you to research, read, and understand. For all you know i mistyped, or misread or am just plain wrong!), i thikn the differences are down to taste preferences.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-10935545661855689912009-07-23T23:19:25.669-04:002009-07-23T23:19:25.669-04:00Hi Jason. Some Coppa questions for you.
I notice ...Hi Jason. Some Coppa questions for you. <br />I notice that Len Poli's and Charcuterie's recipe has sugar or dextrose in it, but yours has none. <br /><br />Also, I'm a little confused by Len Poli's recipe, which seems to be based on the whole shoulder weight rather than the coppa weight. If he gets a 1 kg coppa from his shoulder, he's going to be > 9% salt. <br /><br />But if his percentages are right, it looks like he's got about 30% more salt than you do, and cites a USDA study to support it. <br /><br />Anyway, I'm tempted to go off your recipe (without the clove and cinnamon, I didn't like that in the Lonzino and Braseola) but I was curious about your differing salt and sugar amts.<br /><br />Thanks for any advice you can give me!<br />JakeAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-6561328592236019792009-02-03T06:43:00.000-05:002009-02-03T06:43:00.000-05:00hah. Let me know how it turns out!hah. Let me know how it turns out!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5642982367836990532009-02-02T23:42:00.000-05:002009-02-02T23:42:00.000-05:00OK, got done with my deplorable chunked coppa. I ...OK, got done with my deplorable chunked coppa. I wrestled with that thing for over an hour, tring to get every air pocket out. I tied it so tight, it looks like 10 lbs. of shit stuffed into a 5lb. bag. :) At worst, I learned something. Thanks.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-39011545696027659482009-01-25T12:02:00.000-05:002009-01-25T12:02:00.000-05:00No problem. I had a lot of questions too when i st...No problem. I had a lot of questions too when i started, and still do!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-7610908683000103692009-01-25T10:24:00.000-05:002009-01-25T10:24:00.000-05:00Good enough...thank you again, sir. Sorry to be s...Good enough...thank you again, sir. Sorry to be such a pain in the ass.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-83898694066861570632009-01-25T10:23:00.000-05:002009-01-25T10:23:00.000-05:00Might be worth a try..but i don't if it's going to...Might be worth a try..but i don't if it's going to work. I think the casing and wet meat isn't going to allow any air out from between the chunks...not sure though.<BR/><BR/>I thikn if you use a 90mm casing, and press the chunks in there as you go, there should be few if any air pockets.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-12974894948085396872009-01-25T10:20:00.000-05:002009-01-25T10:20:00.000-05:00I knew being wet would be an issue. I only have a...I knew being wet would be an issue. I only have a home sealer. What I thought I would try is cut a small piece of the special bags and thread the casing inside of that. I would then tie it offand remove the sealed portion end.scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-89638991662268867912009-01-25T10:17:00.000-05:002009-01-25T10:17:00.000-05:00That's an interesting idea, assuming you have a co...That's an interesting idea, assuming you have a commercial chamber sealer. <BR/>Home vacuum packers need the special bags with the ribs in them to allow the air to come out..and have trouble dealing with wet stuff.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-33308072431747951352009-01-25T10:16:00.000-05:002009-01-25T10:16:00.000-05:00Had an idea(you tell me if it's silly) could I put...Had an idea(you tell me if it's silly) could I put the untied end of the casing in the vacuum sealer, prior to tying it off?scotthttps://www.blogger.com/profile/17999377705570241912noreply@blogger.com