Toggle sidebar

Coppa One & Two

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
redheelerdog

redheelerdog

Master of the Pit
Original poster
SMF Premier Member
Dec 4, 2011
2,036
666
Montana - Big Sky Country
This will be my first try at Coppa, I have read tons of books, looked at videos, and researched recipes.

I cut the two from pork butts, one is larger than the other.

I am going to let them cure for at least two weeks and then hang.

I have beef bung and netting from Butcher-Packer, I think I might try one of each for the drying. I am going to go for 35% weight loss.

The spices are amazingly aromatic.

More to come, and thanks for looking.

Coppa 1.JPG

Coppa 1.JPG


The allspice is equal amounts of clove, cinnamon and nutmeg

Coppa 1a.JPG

Coppa 1a.JPG


Coppa 1b.JPG

Coppa 1b.JPG


Coppa 2.JPG

Coppa 2.JPG


Coppa 2a.JPG

Coppa 2a.JPG


Coppa 2b.JPG

Coppa 2b.JPG


Coppa 2c.JPG

Coppa 2c.JPG

 
Oh ya. Watching this one. Maybe I can learn something.



I prefer to case everything that way I have a clean meat when decased. No mold on it.
 
I will be following your progress closely.     This is something I really want to try.    Thank You for posting.

Arlie
 
Love this stuff. Just curious, are you calling the blend Allspice for convenience? Allspice is a dried Berry from a tree found in the West Indies, Jamaica and area islands. It has a Flavor similar to a blend of cinnamon, clove and nutmeg,..BUT...It does not contain any of those and comes from a completely different tree...JJ
 
Last edited:
Hey JJ, the recipe I had called for allspice, and I substituted equal amounts of clove, cinnamon and nutmeg.

I did not have any of the elusive Caribbean berry allspice, I've got just about every other damn spice though!
biggrin.gif


I am looking forward to the Chiquilin Hot Paprika flavor also.

The aroma of the Paprika, Cardamon, and Mace in #2 is incredible, I have never smelled anything like that before.
 
Last edited:
Last edited:
Looks like some good mold growing.   The mold might move to the other meats.
 
DaveOmak said:
 
Afternoon John....  Is the water jug for added thermal mass ??     Stuff looks really good.....
Click to expand...
Hi Dave, the chamber is in my garage that has been between 10 - 25F for the past month (damn cold!)

I am using distilled water (jug in chamber), my thought is when I fill the humidifier that the water is the same temperature as the inside of the chamber, (then there is no temperature upset if I put in warm or cold water).

Thanks for the comment.
c farmer said:
 
Looks like some good mold growing.   The mold might move to the other meats.
Click to expand...
Yep, there is some mold on the pancettas. Thanks
atomicsmoke said:
Oh, boy....This looks like a fairy tale...Everything is so perfect.

Can't wait for the first sampling.
Click to expand...
Thanks AS, I am really having fun with this, my favorite part is that the chamber is rock solid at ~55F and ~75% RH.

When I first build the chamber I was anticipating chasing temps and humidity all over the place. That has not been the case, it runs incredibly close to the settings.

That in itself makes concentrating on the meats and sausages and recipes so much more enjoyable.

I have the hygrometer screen output sitting on my office desk that I about live in on a daily basis.

I use an Outlook email reminder to fill the humidifier every 4 days.The setup is working great.

Hum 4.JPG

Hum 4.JPG


The Coppa and Pancetta are just about to get some new friends (Spanish Elk Chorizos) - Move over suckas! 

Thanks for the nice comments fellas, much appreciated.  
icon14.gif
 
atomicsmoke said:
Outlook, humidifier screen? What is this charcuterie or Google internship?
Click to expand...
LOL! Nerds with meat... 
icon14.gif
  
icon14.gif


-------------------------------------------------------------------------------------------------------

Fill that sucker up Adam!
c farmer said:
 
redheelerdog said:
The Coppa and Pancetta are just about to get some new friends (Spanish Elk Chorizos) - Move over suckas! 

Thanks for the nice comments fellas, much appreciated.  
icon14.gif
Click to expand...
Click to expand...
 
  Wow John you got me hooked.... I am definitely watching this. I really do want to try this.

 I love this site.... I think my wife may not when I get home.... 
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

indaswamp
Culatello 2023!
Replies
29
Views
3K
Curing
indaswamp
indaswamp
F
Trying out the "True Dry" vs vac sealed dry bacon
Replies
32
Views
1K
Hot Smoked Bacon
indaswamp
indaswamp
G
DIY Curing Chamber Build - Any Suggestions/Critiques on this Build?
Replies
27
Views
1K
Curing
indaswamp
indaswamp
G
Computing water activity without having to spend $500
Replies
18
Views
656
Food Safety
geostriata
G
JckDanls 07
Cabela's Meat Mixer (or not)
Replies
13
Views
729
Slicers, Grinders, Tools, Equipment
sawhorseray
sawhorseray
KBFlyer
Persian Rolls
Replies
2
Views
415
Breads
Hijack73
Hijack73
LoydB
Back in Action - Bresaola, Speck, Coppa x2
Replies
2
Views
1K
Curing
LoydB
LoydB
crazymoon
Pepperoni snack sticks with pepper jack cheese
Replies
19
Views
2K
Sausage
hondabbq
hondabbq

Latest posts

Hot Threads

Top Bottom
Back
Clicky