So.... while I've never done this and really had no plans to, this is kind of off the cuff. I had seen another thread about doing this in the fridge, and after running into $.97/lb butts at Kroger I figured why not?
Watched a 2 guys and a cooler video Here and figured I could do this. Followed the recipe to a t.
According to the calculator in the recipe it came to a 3% eq brine with the following for ingredients:
1742 g coppa muscle
52.26 g kosher salt
26.3 g turbinado sugar
4.36 g black pepper (I used my standard peppercorn melange in my grinder)
3.83 g red pepper flakes
5.57 g cayenne
5.57 g calabrian hot powder chili
6.62 g garlic powder
5.57 g smoked paprika
My scale is only graduated down to .1 gram so we're as close to those measurements as I need to be.
I watched a video Here on properly removing the coppa from a butt. As you'll see in the pics, I didn't butcher my own pig so I was at the mercy of a prepackaged butt so it didn't look as pretty as his.
My first ever coppa removal.
All rubbed up and ready for the vacuum bag.
Vac sealed and into the fridge.
According to the calculator they used for time to cure Here it came to 5.56 days at 3" and tubular shaped. They recommend to add 20% so that brings it to 6.68 days. I think rounding up to 7 days should be no problem. Maybe a bit longer would be ok as it's an equilibrium cure? The week actually works out so I can wrap it up next weekend, but I suppose I could do it any day during the week.
Once it's done in the vac seal, I bought the sausage makers dry age sheets so that's the plan for now. BTW, them suckers ain't cheap. Had I known I was only getting 2 sheets and the netting for $25 this may have never happened. I figured there were a few more than that, but I was probably drunk driving around on Amazon when I bought them.
Thanks for looking!
Watched a 2 guys and a cooler video Here and figured I could do this. Followed the recipe to a t.
According to the calculator in the recipe it came to a 3% eq brine with the following for ingredients:
1742 g coppa muscle
52.26 g kosher salt
26.3 g turbinado sugar
4.36 g black pepper (I used my standard peppercorn melange in my grinder)
3.83 g red pepper flakes
5.57 g cayenne
5.57 g calabrian hot powder chili
6.62 g garlic powder
5.57 g smoked paprika
My scale is only graduated down to .1 gram so we're as close to those measurements as I need to be.
I watched a video Here on properly removing the coppa from a butt. As you'll see in the pics, I didn't butcher my own pig so I was at the mercy of a prepackaged butt so it didn't look as pretty as his.
My first ever coppa removal.
All rubbed up and ready for the vacuum bag.
Vac sealed and into the fridge.
According to the calculator they used for time to cure Here it came to 5.56 days at 3" and tubular shaped. They recommend to add 20% so that brings it to 6.68 days. I think rounding up to 7 days should be no problem. Maybe a bit longer would be ok as it's an equilibrium cure? The week actually works out so I can wrap it up next weekend, but I suppose I could do it any day during the week.
Once it's done in the vac seal, I bought the sausage makers dry age sheets so that's the plan for now. BTW, them suckers ain't cheap. Had I known I was only getting 2 sheets and the netting for $25 this may have never happened. I figured there were a few more than that, but I was probably drunk driving around on Amazon when I bought them.
Thanks for looking!