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Coppa Cotta Ham. Final Results with Qview

post #1 of 19
Thread Starter 
The first half of this with recipe can be found at:
http://www.smokingmeatforums.com/for...ad.php?t=24419


This Wednesday after work and after a 10 day cure followed by a day of rest, I removed the Coppa Cotta ham from the fridge and rubbed with olive oil and sweet Paprika. I got home at 4pm and literally jumped out of my car to light the Lang. She stabilized nicely at 220 degrees in about 30 minutes. It was 70 out with isolated thunderstorms in the area but we were just getting a stiff breeze. The Coppa went on at about 4:33.

The first 4 hrs was done with Pecan and I finished up with Oak. Total smoke time was about 6 hrs to an internal temp of 160. This was a ruff smoke for a weekday for an old man that gets up at 4:30 am. By the time the ham had cooled enough to put in the fridge my head hit the pillow at 11:30. Qview with notations are below and the end result was wonderful. While the ham was a bit milder than I would have liked, I can easily make that adjustment next time. The aroma of the ham is amazing!

My little Lang and the pecan and oak begging for attention.



Out of the fridge and rubbed with sweet paprika



About ready to load.



Loaded up with Chops to be finished on the grill for supper



Why old men should not stay up past their bedtime. LOL Thanks Sandy!



Off the Lang and cooling



The money shot



All sealed up with a zip lock for now. The small pack to the side is pieces for seasoning.



Well the wife loves it! I would recommend this to anyone.
post #2 of 19
Looks really good!
post #3 of 19
Looks fantastic Rick PDT_Armataz_01_37.gif
post #4 of 19
Awesome job, Rick! Points!
post #5 of 19
Nice job Rick. That looks great.
post #6 of 19
Looks real good Rick...Would like to try that myself but you got the bar raised awful high.PDT_Armataz_01_34.gif
post #7 of 19
Thata looks great, Rick! Had to give you points.PDT_Armataz_01_37.gif
post #8 of 19
Points to you Rick!! That looks great (even though you're sleepin on the job)!!!
post #9 of 19
Shweeeeet!



What would you do differently next time?
post #10 of 19
looks awesome rick nice job points to you!
post #11 of 19
Looks good...I'm gonna have to check out exactly what to do again...read up on it awhile back, but, slept since then! Hah-hah!!!

Thanks for the post!

Eric
post #12 of 19
Great job man. points also.
post #13 of 19
Great job Rick........Rick?.....Rick?....RICK....IT'S DONE!!!!biggrin.gif
post #14 of 19
What a smoke, and even better Q. Congrats my friend.
post #15 of 19
Absofriggnlutley awsome Rick!! Nice job man..
post #16 of 19
Looks perfect Rick,
What would ya do different next time so its not so "mild"? add some more cayenne pepper? Or do ya mean mild in another way?
Any trouble getting the netting to come off? I've tried soaking it vinegar but still have had it bond to the meat.
Again great job. its on my list of todo's.
post #17 of 19
Thread Starter 
[quote=PignIt;282200]
Shweeeeet!




What would you do differently next time?

I would make the injection stronger with the cure season.
post #18 of 19
Thread Starter 
As I said it was just a bit mild. What I meant was not heat but general season and salt. I would make the injection stronger by adding 2 TBS of the cure rub to the mix instead of 1 TBS. I think this would do the trick. The butcher netting did bond to the meat but came off easily. Maybe the olive oil rub down berfore smoke did it. I just don't know.
post #19 of 19
I love it! On my to-do list now too. Points my friend! PDT_Armataz_01_37.gif
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