Homemade Sausage Making

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 ?

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.

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.

Best Wishes,
Chuckwagon

It's thawing in the fridge now. Will use similar ingredients as Redzed

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.

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Trimmed coppa and spices mixed up

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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

oneills wrote:SOMEBODY SHOT MY COPPA !!!

Geez, you'd think a butcher could get close enough for a head shot. RAY

Looks like lead from a 22caliber long rifle,that would have hurt to chomp down on !

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.

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.