Using frozen meat for coppa

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oneills
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Using frozen meat for coppa

Post by oneills » Sat Jun 14, 2014 16:15

Hi Guys. Just a quick question. I have a couple of frozen and vacuumed packed pork scotch fillets (the whole muscle at top of shoulder) also known as the coppa that were frozen on the day they were butchered. I would like to cure one or both in an Italian style coppa and was wondering if using frozen and thawed meat would turn out okay. Your thoughts ?
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Butterbean
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Post by Butterbean » Sat Jun 14, 2014 16:55

Shouldn't be a problem. I've heard people say it makes a difference but what I think they are referring to are hams. Hams may look thawed when they are not and the tendency is to start curing before they are properly thawed and this can mess up the cure.
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Chuckwagon
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Post by Chuckwagon » Sun Jun 15, 2014 00:22

Hey oneills,
I've done it in the past with no problems whatsoever. Good luck.
P.S. You may want to check out Redzed's coppa recipe and results on the third page of this link: http://wedlinydomowe.pl/en/viewtopic.ph ... sc&start=0
He's got a real winner here. :wink:

Best Wishes,
Chuckwagon
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
oneills
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Post by oneills » Sun Jun 15, 2014 03:57

It's thawing in the fridge now. Will use similar ingredients as Redzed
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Post by oneills » Sun Jun 15, 2014 07:16

SOMEBODY SHOT MY COPPA !!!

Took coppa out of its vacuum bag once thawed and noticed some bruising on one end, so went to trim it off and discovered a bullet sticking out of the muscle. Unfortunately had to trim quite a bit off so ended up with a smaller than I would have liked piece of meat.

Image[/img]

Trimmed coppa and spices mixed up

Image[/img]

The recipe is as follows :

Pork scotch fillet 1000gr
salt 30gr
cure # 2 2.5gr
black pepper 8gr
paprika 3gr
chilli crushed 2gr
garlic powder 2gr

It is now resting in a ziplock bag in the fridge for the next 14 days
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sawhorseray
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Post by sawhorseray » Sun Jun 15, 2014 16:57

oneills wrote:SOMEBODY SHOT MY COPPA !!!
Geez, you'd think a butcher could get close enough for a head shot. RAY :mrgreen:
“Good judgment comes from experience, and a lotta that comes from bad judgment.”
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Post by cogboy » Sun Jun 15, 2014 23:07

Looks like lead from a 22caliber long rifle,that would have hurt to chomp down on !
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Post by Butterbean » Mon Jun 16, 2014 01:21

Be thankful you weren't cubing it for schnitzel because it would cost you a couple hundred dollars. Sadly I know this to be fact.
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Post by oneills » Mon Jun 16, 2014 09:05

Was a 22 solid. It has gone through the head and into the beginning of the shoulder. Have to use a hollow point next time.
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