My Coppa In The Dry Bags UPDATES

Devo
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Post by Devo » Sun Feb 15, 2015 14:38

Did you like the Len Poli spice combination?
Yes I have made this recipe before. I add hot pepper powder to it to spice it up. I still have one more drying, going to let that one go to 45% just to see which one I prefer.
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Bob K
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Post by Bob K » Sun Feb 15, 2015 17:44

Devo
That Coppa looks delicious!
From what I have observed the folks that vac-seal the bags (and get a good seal) have really nice product with little dry rim.

I just wish you would keep that frigid Canadian air up there where it belongs :evil:
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Shuswap
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Post by Shuswap » Sun Feb 15, 2015 18:47

I'm thawing the pork shoulder from the side we bought late last Fall and am looking forward to taking it apart. I only hope I can remove the blade bone as free of meat as the butcher did in the video. I'll be thinking of Red's class system as I go. I figure identifying Class I will be easy but distinguishing between II and III might be a bit challenging for this novice. :shock:
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Post by Devo » Sat Mar 07, 2015 21:35

I got hungry for some coppa so I sliced this very thin. As it ages it is changing color. Not a bright red anymore but taste is bang on.

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redzed
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Post by redzed » Sun Mar 08, 2015 04:11

Coppa is like fine wine, it improves with age. But don't be so stingy! If you slicethat thin it will last longer than your pension! :grin: :wink:
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Post by Devo » Fri Mar 27, 2015 18:13

I took my second one a full 4 months. It finished off at just over 43%. I like the texture on this one much better than the first one. A little dryer but still nice and moist.

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Shuswap
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Post by Shuswap » Fri Mar 27, 2015 18:33

Devo, I am in the 3rd week of drying my coppa. My target weight loss is 35% but I see you went to 43%. If you wouldn't go that high again what would be your target :?:
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Post by Devo » Fri Mar 27, 2015 18:39

My first one I believe was around 38% and this one just over 43%. To me I like it dryer and if I decide to do another I will go 45%. So for my tastes I will not go lower than 40%. I believe even in a curing chamber the normal time is around 4 months so this one seems much better than the first. Just my thoughts and taste buds :wink:
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redzed
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Post by redzed » Fri Mar 27, 2015 18:41

Perfecto! Looks superb Devo. Did you equalize it at all by vaccuum packing?
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Post by Devo » Fri Mar 27, 2015 18:43

redzed wrote:Perfecto! Looks superb Devo. Did you equalize it at all by vaccuum packing?
It just got vac sealed this morning. Not that it needs it but hey what the heck.
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