Author Topic: Hot Coppa at Home  (Read 973 times)

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Offline Mmmph

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Hot Coppa at Home
« on: August 13, 2016, 12:05:11 PM »
Last April, I started a money muscle from the pork shoulder to make Capicola ham. I used Rulman's "Salumi: The Craft of Italian Dry Curing" as a guide.
I also used Umai Dry bag to cure it in my fridge for four months. Once it had lost 35% of its weight, I cut and sliced it. Tasted great!
Sono venuto, ho visto, ho mangiato

Offline TXCraig1

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Re: Hot Coppa at Home
« Reply #1 on: August 13, 2016, 12:49:59 PM »
Wish I was there!  ;D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Mmmph

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Re: Hot Coppa at Home
« Reply #2 on: August 15, 2016, 12:41:31 PM »
Made a couple chi-town thins this weekend with the coppa, hot banana peppers and red onion.

The GF said it best..."That hit the spot".
Sono venuto, ho visto, ho mangiato

Offline Ovenray

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Re: Hot Coppa at Home
« Reply #3 on: August 15, 2016, 03:47:24 PM »
Looks stunning!
I'm grateful for all things learned.

Offline norcoscia

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Re: Hot Coppa at Home
« Reply #4 on: August 15, 2016, 05:36:31 PM »
Looks stunning!
I agree 150% -- Mmmph are you saying you did that in a normal everyday fridge - after seeing this I went to the Umai Dry bag site - it seems unbelievable - also what is the money muscle from the pork?

Again it looks mesmerizing - all I can say is WOW!!!!

Norm

Offline CaptBob

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Re: Hot Coppa at Home
« Reply #5 on: August 15, 2016, 09:10:13 PM »
Last April, I started a money muscle from the pork shoulder to make Capicola ham. I used Rulman's "Salumi: The Craft of Italian Dry Curing" as a guide.
I also used Umai Dry bag to cure it in my fridge for four months. Once it had lost 35% of its weight, I cut and sliced it. Tasted great!

Incredible!
Bob


Offline thezaman

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Re: Hot Coppa at Home
« Reply #6 on: August 16, 2016, 09:16:52 AM »
that looks delicious, can you explain the procedure, or give some references? 

Offline Mmmph

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Re: Hot Coppa at Home
« Reply #7 on: August 16, 2016, 11:17:52 AM »
This site illustrates the process; http://thehungrydogblog.com/2014/03/coppa-recipe/

The key is to remove the "Money Muscle" so you have a solid chunk of meat to start with. Mine was 1563g to start. I harvested it at 1000g.

I also used #2 pink salt in the cure, as well. I wanted a nice pink interior.

I deviate from the site above at step called "How to Dry Cure Coppa" on the second page.
At that point, I rubbed the cured coppa with hot paprika and fine black pepper.
I then used a product called Umai Dry Bag. I recommend it if you have the right kind of vacuum sealer.

http://www.drybagsteak.com/




I waited til it lost 35% of its weight, then harvested the coppa.

I've used the Umai Dy Bag for coppa, pancetta and a 10 lb, 36 day dry-aged beef strip loin.
I just received the 50mm Sausage Casing kit. Time to stuff some sausage!
All of these cuts have come out beautifully...You just need refrigerator real estate.
« Last Edit: August 16, 2016, 05:07:01 PM by Mmmph »
Sono venuto, ho visto, ho mangiato

Offline norcoscia

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Re: Hot Coppa at Home
« Reply #8 on: August 16, 2016, 11:42:50 AM »
Mmmph, thanks so much for posting this - I find it very interesting and I thought it was impossible to do without special equipment.

I love Coppa, Salumi, Prosciutto, Bresaola - but they are so expensive.

Do you have any recommendations on a good book for recipes - so many books on Amazon but not sure which ones are any good. I know you have posted some great looking stuff so hoping you can point me toward a good starting spot for recipes. Unfortunately my vacuum packer is on the "avoid" list but it seems like it could be made to work if I can mess with the auto trigger mechanism.

Thanks again for posting - I'm very hungry now!!!!
Norm

Offline Mmmph

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Sono venuto, ho visto, ho mangiato

Offline halfprice

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Re: Hot Coppa at Home
« Reply #10 on: August 16, 2016, 04:57:05 PM »
Mmmph,
That is so awesome.. I am so doing this.   Thanks for posting it.


Jerry

Offline halfprice

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Re: Hot Coppa at Home
« Reply #11 on: September 02, 2016, 11:10:34 PM »
Just bought my kit. So hopefully in 2 months or so ill be eatting good


Offline Mmmph

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Re: Hot Coppa at Home
« Reply #12 on: September 03, 2016, 12:14:11 PM »
Just bought my kit. So hopefully in 2 months or so ill be eatting good

Weigh it after the cure so you know how much it will have to weigh when done.
Sono venuto, ho visto, ho mangiato

Offline halfprice

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Re: Hot Coppa at Home
« Reply #13 on: September 10, 2016, 01:03:10 AM »
Got the kit in the mail today.  Ill be shopping for a pork butt tomorrow and start the curing process.  Cant wait.

Jerry

Offline amccabe

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Re: Hot Coppa at Home
« Reply #14 on: September 11, 2016, 10:54:04 AM »
Glad to see others are getting into the charcuterie process.  There is a great group on facebook as well called "Sausage Debauchery".  I went the build your own drying chamber route and have done some hot coppa, guanciale, and pancetta arrolatta from the Salumi book.  Unfortunately I haven't been able to use any on pizza yet since I am not willing to cook in the WFO when its 100+ degrees in PHX. That Umai dry bag is an interesting idea.  Here are some pics mine. 

Offline halfprice

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Re: Hot Coppa at Home
« Reply #15 on: September 18, 2016, 11:04:59 PM »
Well the copa has been in the fridge for 9 days now curing. I took it out washed it and coated it with paprika and a little bit of chili. Now back to the fridge for 6 to 8 weeks???? To dry

Offline norcoscia

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Re: Hot Coppa at Home
« Reply #16 on: October 28, 2016, 10:02:17 AM »
half price - wondering if you had a chance to try the copa you have been working on - I need to add a circuit out in my garage before I can add a refrigerator - I had enough power for either a freezer or a refrigerator - my wife wanted a freezer so the freezer gets delivered tomorrow :-D
Norm

Offline halfprice

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Re: Hot Coppa at Home
« Reply #17 on: October 29, 2016, 01:15:21 AM »
I have two in the fridge right now. I weighted the first one i made this afternoon and it still needs to lose 200 or so grams. The other has only been in for two weeks or so. Hopefully soon.  Ill post when i cut into it

Jerry



Offline halfprice

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Re: Hot Coppa at Home
« Reply #18 on: November 26, 2016, 03:45:37 PM »
First one is done. Actully its below the finished weight

It tastes great on my onion bagel