- Jul 30, 2017
- 34
- 11
The only way I have to dry my coppa at the moment is a small old fridge. Switched on to the minimum cooling, it will give me a pretty good humidity (about 70%, sometimes down to 60%), but too cold a temperature (about 46 degrees). Switched off it produces about 55 degrees, but a high humidity in the current damp UK weather - around 90-95%.
I've tried juggling this with a simple on/off timer switch, switching the fridge on for 15 minutes per hour, but it's still quite volatile - too cold, or too damp.
I'm currently drying a coppa, and after 24 days hanging I've lost 17% (against the post cure + beef bung and string weight), or 15% of the orginal starting weight of the meat. So it's still losing weight, albeit slowly.
I've got an impressive culture of nice white mold going, which I got from putting a piece of shop-bought salami skin on the side for a few days. No black spots, no bad smell, it's looking good. Just infuriatingly slow in losing weight.
Given a choice, should I prioritize getting the humidity right, or the temperature ?
I've tried juggling this with a simple on/off timer switch, switching the fridge on for 15 minutes per hour, but it's still quite volatile - too cold, or too damp.
I'm currently drying a coppa, and after 24 days hanging I've lost 17% (against the post cure + beef bung and string weight), or 15% of the orginal starting weight of the meat. So it's still losing weight, albeit slowly.
I've got an impressive culture of nice white mold going, which I got from putting a piece of shop-bought salami skin on the side for a few days. No black spots, no bad smell, it's looking good. Just infuriatingly slow in losing weight.
Given a choice, should I prioritize getting the humidity right, or the temperature ?