Using frozen meat for coppa
Using frozen meat for coppa
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 ?
Misty Springs Free Range Pigs
- Butterbean
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- Chuckwagon
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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
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
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill!
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.
[/img]
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
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.
[/img]
Trimmed coppa and spices mixed up
[/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
Misty Springs Free Range Pigs
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- Butterbean
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