Many of you won't know me. I was active on the forums for a long time. Then my wife passed away after a long illness. I tried to get back in the saddle and get on with my life but it just didn't seem to happen until I met Sandy. We are engaged and life looks brighter. However, there are always challenges. In June I had a medical emergency and almost left this mortal shell behind. I am feeling better and I am starting to smoke again as Sandy seems to like my humble efforts.
I posted on how to make Smoked Coppa years ago and I do like to have it around for sandwiches and pizza. The step by step link is here https://www.smokingmeatforums.com/threads/smoked-coppa.292858/.
I had the coppa in the seasoned dry cure for 18 days. Then I tied it and put on a rub to smoke it in. I put it in the fridge overnight to form pellicle.
I smoked in the Bradley for 5 hours at 200 F but only had the smoke on for 2 1/2 hours with a combination of maple, mesquite, and hickory pucks.
Here is the finished product.
I used it and some home made Andouille to make a great pizza.
It is good to be back on the forums and I look forward to learning from you all.
Disco
I posted on how to make Smoked Coppa years ago and I do like to have it around for sandwiches and pizza. The step by step link is here https://www.smokingmeatforums.com/threads/smoked-coppa.292858/.
I had the coppa in the seasoned dry cure for 18 days. Then I tied it and put on a rub to smoke it in. I put it in the fridge overnight to form pellicle.
I smoked in the Bradley for 5 hours at 200 F but only had the smoke on for 2 1/2 hours with a combination of maple, mesquite, and hickory pucks.
Here is the finished product.
I used it and some home made Andouille to make a great pizza.
It is good to be back on the forums and I look forward to learning from you all.
Disco
