Coppa?

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pc farmer

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Feb 17, 2013
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Central Pa
Well I want to try some coppa. I know it should be dry cured, I am working on a chamber. Anyway it's a fancy ham that I read. So I decided to try some regular cured coppa.

I cut 4 out of 4 butts the best way I could find on line.



I did 2 with a eq wet brine.



Two with Diggingdog farms dry cure.



Cured for 16 days.

Then stuffed in netting and hung in the fridge for 4 days.



I wanted to try different things with each cure but also wanted a baseline.

I coated one of the dry cured in butcher pepper and left the other one alone.



Then cold smoked with corn cob for 12 hours.



I hot smoked the wet cure, used oak took 8 hours to reach 145 with sausage temps and times.



Used the expandable tube in my converted propane vertical.



I glazed one with pure maple syrup a couple times. The one on the right is the glazed one.



Sliced pics of both coming tomorrow.

I had some time tonight to get a thread started.
 
Left to right is pepper bacon then regular bacon. Dry cured and cold smoked, then regular ham then maple glazed ham. Wet cured and cooked to 145 IT.



Both types of bacon



Coated good with pepper althou some fell off.





Ham pics. Sliced so I can eat it cold in a sammie or a quick fry in a pan.

Can't wait for dinner now.
 
Thanks Richie. The pics aren't good.
 
Man that's some thick cut coppa! Should be paper thin!!!
Since this isn't REAL coppa I sliced it thicker.   Its basically ham.

Coppa is dry cured in a chamber and not cooked.    

Sorry it didn't meet your standards.
 
It looks great, Nice Job  I know it all had to be Plenty Tasty

Points  --------

Gary
 
Thanks for bumping this up, Gary---First I saw it !!

Looks Mighty Tasty from the Bottom Right corner of the State, Adam!!!
drool.gif
drool.gif


Nice Job!!
icon14.gif
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Bear
 
Cant believe you hung pork next to Yengling Beer.  Clearly you have not been informed about the dangers of cross contamination. Fortunately for you we have a a site close to where I live for disposal.  I'll PM you my address. B

Points 
 
 
It looks great, Nice Job  I know it all had to be Plenty Tasty

Points  --------

Gary
 
Thanks for bumping this up, Gary---First I saw it !!

Looks Mighty Tasty from the Bottom Right corner of the State, Adam!!!
drool.gif
drool.gif


Nice Job!!
icon14.gif
-------------
points.gif


Bear
Thanks guys and for the points.
 
Cant believe you hung pork next to Yengling Beer.  Clearly you have not been informed about the dangers of cross contamination. Fortunately for you we have a a site close to where I live for disposal.  I'll PM you my address. B

Points 
What can I say, its my meat and beer fridge.   Trust me , they didn't hurt each other.    Thanks for the points.
 
Looks real good Adam.  I would have posted sooner, but I had to figure out what copa is.  Now I know.

I would surely eat that!!

:points:

Gary

Thanks Gary. I am hoping to do real coppa soon.
 
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