• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Coppa (UMAI)

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
Well since the .99 cent per lb buy at Jewel, I thought I'd give butchering the Coppa portion out of the butt and getting one going. I'm really not sure if I did it right. I watched the tutorials and all the videos, but of course my butt don't look like that other guys butt.....

All in all, I got a nice looking hunk of meat though so I'm stoked. I'm gonna pick up another full shoulder this afternoon and give it another shot. That way I can get another Coppa into the cure from a different recipe....oh and more meat for sausage.

I used the recipe for curedmeats.blogspot for this one. I'll decide to day what recipe I'll be using for the next one. Feel free to comment on the looks of the cut and any deficiencies or inaccuracies as to its look. I do know it's a bit uneven.

Starting weight of the Coppa is 1456 gram.


 

atomicsmoke

Master of the Pit
OTBS Member
4,144
1,029
Joined Apr 3, 2014
Nice looking piece there.I have two collar muscles (coppa) waiting for some cold smoke. Will hit them tomorrow.
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
Very nice. This will be a first for me, so I'm excited for it. I've got 4 things curing in the fridge right now...I think the wife is starting to wonder where all her fridge space went.
 

atomicsmoke

Master of the Pit
OTBS Member
4,144
1,029
Joined Apr 3, 2014
Don't mention it. This time of the year (very cold weather) I am lucky my cold room is at fridge temps. The rest of the year I really have to time my meat curing even with a big a$$ fridge (with no ice maker - so I could gain more space).
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
Appreciate that...really! I'm happy that I was able to get a somewhat uniform looking piece on the first go. 

How was the cold smoked version? I'm picking another whole roast today, so I would absolutely be up for cold smoking the 2nd version for a comparison.
 

atomicsmoke

Master of the Pit
OTBS Member
4,144
1,029
Joined Apr 3, 2014
I like it (smoked). This is why I am doing two more (this time whole coppa muscles). If I do coppa (just cured not smoked) again will be just to get some nice white mold on the casing (I imagine mold doesn't like smoke).
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
Excellent, well I'm sold. The next version shall be smoked. Yes, the smoke will greatly inhibit the growth of the white mold. 

This is sort of funny because I was just showing my co-worker the newly started meat and he asked "Is it smoked?". I said no and he maybe...Well maybe you should.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,367
4,035
Joined Jan 6, 2011
Nice I'm in     be watching

gary
 

atomicsmoke

Master of the Pit
OTBS Member
4,144
1,029
Joined Apr 3, 2014
And you will have the chance of serving coppa and the cold smoked version side by side and compare. With the other meats curing in the fridge I see a rather large charcuterie board on your dinner table soon.
 
Last edited:

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
And you will have the chance of serving coppa and the cold smoked version side by side and compare. With the other meats curing in the fridge I see a rather large charcuterie board on your dinner table soon.
Absolutely. I put together 5 lbs of the same salami recipe you'd made also about 2 days ago in the UMAI bags. They're fermenting now. The next month is gonna kill me with anticipation.
 

rgautheir20420

Master of the Pit
1,130
60
Joined Jun 11, 2014
Thanks atomic. This is 1 of 2 the other one is still maybe a week or two out and that's the one that was smoked. Should be a fun side by side.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
25,367
4,035
Joined Jan 6, 2011
Man, does that look good   Nice !!!
 

Hot Threads

Top Bottom
AdBlock Detected

We get it, advertisements are annoying! (But that's how we keep the lights on.)

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.

I've Disabled AdBlock
No Thanks