Almost forgot about my coppas...

[indaswamp]

Been on the top shelf in the meat frig. curing for 2 months. So I pulled them out, rinsed them well, trussed, and on racks to dry for 2 hours in the fridge. Then I'll vac pack in umia bags...

 

[indaswamp]

Gonna do one Calabrian, the rest with a little bay leave, sugar, and CBP...

 

[SmokinEdge]

That sounds awsome! Like those flavor profiles.

 

[jcam222]

What was the process to get to this point with them?

 

[indaswamp]

What was the process to get to this point with them?

https://www.meatsandsausages.com/hams-other-meats/coppa

 

[indaswamp]

Fennel...not bay leaf....dunno what I was thinking when I typed that. Went ahead and made just BP too. Got 1 Calabrian, 1 BP , Brown sugar, and fennel, and 2 BP and Brown sugar. Coppas are sealed in umai dry bags and in the fridge on wire racks for 6-8 weeks. See y'all then...

 

[chef jimmyj]

COPPA is a favorite cut of cured pork! Of all types of Salumi, Coppa is the first I had as a child and was a Special Treat growing up. The only time we had it was on trips to Grandma's house as Grandpa made it, kept simple Salt, Pepper and a little Cayenne. And with the 50/50 Polish and Italian population in the Coal Region of NEPA, Coppa was common in delis in the area.
I can get a decent Domestic Prosciutto locally but no Coppa and I miss it. One of these days I'll get the nerve to try one of the Collagen Wrapped Refer Coppa Recipes out their...If you ever want to Sell one, we need to talk....JJ

 

[indaswamp]

just for you chef jj....


Just do it!

 

[chef jimmyj]

Thanks my friend. I'll have to look into those Dry age Wraps, and a Second Refer...JJ

 

[HalfSmoked]

Nice waiting to see final and sliced.

Warren

 

[BGKYSmoker]

JJ

UMAi bags. Easy and simple without all the fancy equipment.

 

[BGKYSmoker]

Them coppas look good.

 

[indaswamp]

What was the process to get to this point with them?

When I bought the meat, I picked through a lot of double packs of boston butts to get the ones with big coppas. Both twin packs weighed over 22#. I trimmed the coppas off the blade ends for dry curing and used the blade ends for sausage.

 

[chopsaw]

Those look great . Different thing , but I just did a ham from pork cushion using the phosphate injection .
I added fennel and anise to the outside to ride along during cure time . I was surprised how much that flavor came thru in the finished ham .
I'll be watching for a slice . Nice work .

 

[indaswamp]

Nice waiting to see final and sliced.

Warren

Thanks Warren.

Them coppas look good.

Thanks Rick.

Those look great . Different thing , but I just did a ham from pork cushion using the phosphate injection .
I added fennel and anise to the outside to ride along during cure time . I was surprised how much that flavor came thru in the finished ham .
I'll be watching for a slice . Nice work .

Thanks Chop. I had to cut one coppa in half to fit in the unai bags I had on hand. I too was surprised how the flavor penetrated into the meat when I smelled it.