Coppa One & Two

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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.


The allspice is equal amounts of clove, cinnamon and nutmeg






 
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
 
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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!
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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.
 
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Looks like some good mold growing.   The mold might move to the other meats.
 
 
Afternoon John....  Is the water jug for added thermal mass ??     Stuff looks really good.....
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.
 
Looks like some good mold growing.   The mold might move to the other meats.
Yep, there is some mold on the pancettas. Thanks
Oh, boy....This looks like a fairy tale...Everything is so perfect.

Can't wait for the first sampling.
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.


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.  
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Outlook, humidifier screen? What is this charcuterie or Google internship?
LOL! Nerds with meat... 
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Fill that sucker up Adam!
 
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.  
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  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.... 
 
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