Spicy Coppa Out of the Cave

[LoydB]

I started curing this one in January, then it spent two months hanging to get to 39%. It is noticeably more spicy than the last time I did it. Surprisingly, the second half (still hanging) was cold smoked, but it hasn't finished drying yet. I vac sealed this one up and it's in the fridge to let the moisture stabilize.

After a good scrub with vinegar.

 

[JLeonard]

Looks mighty good!

Jim

 

[Sven Svensson]

Wow! Impressive. I can smell the earthy amazing scent and know just what that tastes like. Too bad they don't last very long.

 

[KBFlyer]

Looks great. I'm guessing the one that was cold smoked is better sealed and the moisture is having a harder time leaving the meat. Both will be good.
Did you cover them with a beef bung or just hung them with out a casing?

 

[indaswamp]

Very nice!

Does the cold smoked coppa have mold on it? Mold helps even out moisture removal and helps keep the surface moist...if there is no mold growth on the smoked one, then that's probably why it is lagging behind drying...

 

[LoydB]

Looks mighty good!

Thanks!

Wow! Impressive. I can smell the earthy amazing scent and know just what that tastes like. Too bad they don't last very long.

I keep making Coppa because they run out fast. :)

Did you cover them with a beef bung or just hung them with out a casing?

They were wrapped in collagen sheets.

Very nice!

Does the cold smoked coppa have mold on it? Mold helps even out moisture removal and helps keep the surface moist...if there is no mold growth on the smoked one, then that's probably why it is lagging behind drying...

Thank you! The cold-smoked one has very minimal mold on it, which aligns with my experiences with smoked summer sausage.

 

[hondabbq]

Spice blend recipe?