My first Coppa...

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MeatCharter

Newbie
Original poster
Jan 31, 2019
9
5
I'm trying my hand at some charcuterie. I've had some experience with bacon (currently have a maple espresso batch going), pastrami, corned beef, ect... even some cheesemaking, but this is my first go at dried meats for charcuterie.

First on my to-do list is a Coppa, then I'll move on to some salami. Expensive hobby as it sounds like I'll need some cultures, molds, PH meter, sausage stuffer, casings, ect...

For the Coppa, I had a butcher cut it out of the shoulder of Duroc pork breed. A little pricey at $8.99/lb but I figure if I have to wait ~3 months for something, I rather know it's quality meat. Maybe hoping to find a cheaper way moving forward.

My curing fridge setup is a PRO 40 Steakager. I also put a pan of Potassium Chloride slurry to help keep humidity up, and so far it has helped going on the readings this past week. I chose Potassium Chloride because it's obviously food safe, and some on those list weren't, and also it seems to be in the 80% range which is where I'd like to be.

Screen Shot 2024-06-10 at 10.28.05 AM.png


I'm following pretty much the recipe here:

I included some ground fennel. Also, instead of the Calabrian powder, I'm using a Aleppo Ground powder which I really like. Not as spicy, and a bit fruity.

PXL_20240610_173451809.jpg


I'm flipping every day. It's been in there for a couple days, and I'll probably go another 8 days (?), then wrap in a Dry Aging Sheet, net, and then hang. Hopefully I don't poison anyone with my new hobby, and hope I can learn from all of you!
 
I'm trying my hand at some charcuterie. I've had some experience with bacon (currently have a maple espresso batch going), pastrami, corned beef, ect... even some cheesemaking, but this is my first go at dried meats for charcuterie.

First on my to-do list is a Coppa, then I'll move on to some salami. Expensive hobby as it sounds like I'll need some cultures, molds, PH meter, sausage stuffer, casings, ect...

For the Coppa, I had a butcher cut it out of the shoulder of Duroc pork breed. A little pricey at $8.99/lb but I figure if I have to wait ~3 months for something, I rather know it's quality meat. Maybe hoping to find a cheaper way moving forward.

My curing fridge setup is a PRO 40 Steakager. I also put a pan of Potassium Chloride slurry to help keep humidity up, and so far it has helped going on the readings this past week. I chose Potassium Chloride because it's obviously food safe, and some on those list weren't, and also it seems to be in the 80% range which is where I'd like to be.

View attachment 698670

I'm following pretty much the recipe here:

I included some ground fennel. Also, instead of the Calabrian powder, I'm using a Aleppo Ground powder which I really like. Not as spicy, and a bit fruity.

View attachment 698671

I'm flipping every day. It's been in there for a couple days, and I'll probably go another 8 days (?), then wrap in a Dry Aging Sheet, net, and then hang. Hopefully I don't poison anyone with my new hobby, and hope I can learn from all of you!
Great item to start with, I did the exact same recipe, bless that Eric!
I also did his calabrian pepper tenderloin, love that one.

I do like the dried coppa. But I will admit... on like my 3rd one, I got tired of waiting, and just tossed it into smoker for 15 hrs at 160 or such to 145 IT. Cherrywood smoke for 7 hrs or so. Mmmmmm... so good. We decided we like the results about as much as we liked the long dried coppa, and it makes a great bacon too. So I stopped doing the looong dry cure on coppa. But I do still do it for tenderloins. Here is some smoked coppa from 2 weeks ago.
20240530_190546.jpg
20240529_164558.jpg
 
M MeatCharter
P.s., I didn't mention, but your chart for humidity over saturated solutions is very interesting. I hadn't seen this method before, only over sodium acetate or something. The KCl looks good at 80%.
What's funny there though, is the "Natrium Chloride" silliness, otherwise known as SALT, sodium chloride. At 75% RH, it also seems optimal and cheap. Wonder why they didn't run salt up to 60f like others? Clearly salt is the easiest and cheapest logistically, and 75% RH is solidly in correct region...

My chamber was built per Eric at 2guysandaCooler specs also. But originally a side by side, and the freezer cooling mech of a freezer fridge, with fridge only cooled via high flow air fan from freezer, doesn't play well with on/off single parameter temperature controllers. Currently apart, looking for a beverage fridge to replace.
 
M MeatCharter
P.s., I didn't mention, but your chart for humidity over saturated solutions is very interesting. I hadn't seen this method before, only over sodium acetate or something. The KCl looks good at 80%.
What's funny there though, is the "Natrium Chloride" silliness, otherwise known as SALT, sodium chloride. At 75% RH, it also seems optimal and cheap. Wonder why they didn't run salt up to 60f like others? Clearly salt is the easiest and cheapest logistically, and 75% RH is solidly in correct region...

My chamber was built per Eric at 2guysandaCooler specs also. But originally a side by side, and the freezer cooling mech of a freezer fridge, with fridge only cooled via high flow air fan from freezer, doesn't play well with on/off single parameter temperature controllers. Currently apart, looking for a beverage fridge to replace.
Yeah, I went with the KCI because it was a bit higher humidity. At ~55 degrees it should be about 86 degrees humidity which ~10 degrees higher than normal sodium chloride, and KCI is also food safe as it's used in a product called Nu-Salt which is a salt substitute. I wasn't sure how well any of the salt slurries would help, but I figure at like $10 bucks it was worth the shot, and based on my graphs for the last week, it's been useful.
 
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