LoydB has a great Coppa thread, and I didn't want to contaminate it with this question.
Last time I made a couple Coppa they turned out great, looked similar to his, with the beautiful mahogany coloring in the meat. But as soon as I thin sliced some pieces, they began to turn brown in color. And I mean within a couple minutes. I tried slicing a few pieces and vac packing them, but it did little to slow it down. It still tasted fine, but the brown color was off-putting to me. Is this just a form of oxidation? I can't think of anything I did differently this time.
Has this happened to anyone else?
Last time I made a couple Coppa they turned out great, looked similar to his, with the beautiful mahogany coloring in the meat. But as soon as I thin sliced some pieces, they began to turn brown in color. And I mean within a couple minutes. I tried slicing a few pieces and vac packing them, but it did little to slow it down. It still tasted fine, but the brown color was off-putting to me. Is this just a form of oxidation? I can't think of anything I did differently this time.
Has this happened to anyone else?
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