Coppa minor fail

[mendozer]

So my Soppressata turned out well from a slaughtered hog so I tried coppa. Coppa requires stuffing larger chunks of meat into a casing. This inherently lead to my problem when I tested it...moldy pockets between meat chunks that got green and fuzzy. The rest of it was fine and you could cut it out. The meat was delicious, but I'd really LOVE to not have green mold. Is there a way to prevent this?

Background: I used Bactogerm FRM52 and Mold600 as my insurance policy.

 

[atomicsmoke]

Coppa is not made from large chunks of meat rather from the whole collar muscle.
Here is how i've done one
https://www.smokingmeatforums.com/threads/capocollo-smoked.272445/page-2

Nevertheless a cured meat product can be done like you tried. I'v done lamb "prosciutto".

There is no trick to it other than tying the meat tight before stuffing it into the casing. To avoid air pockets. When you think is enough tie some more. Then tie again after stuffing.

Here is my thread....looks amateur-ish but it came out great.
https://www.smokingmeatforums.com/threads/boneless-lamb-prosciutto.272784/

 

[pc farmer]

Did you prick the casing after you stuffed the meat in?

 

[daveomak]

Sounds as if you used a recipe from Ruhlman/Polcyn.... To make life easier for you, use whole muscle.. This recipe makes no sense when whole muscle is so readily available at the markets today...

 

[mendozer]

ah well damn! I have two coppa cuts since I butchered it myself. That's what I get for following a book and not my brain!