copa humidity & temperature questions
Posted: Wed Jan 27, 2021 17:04
Hello all,
I have been smoking meat and making simple sausages for years. This year I brined a pork collar to make coppa for the first time. I know optimal conditions for it to work but could not achieve them as I do not have any special equipment.
Basically after brining I washed the coppa with dry white wine, dusted it with fennel and pepper tied it and hung it in my kitchen. The conditions in my kitchen are 15-17 C temperature(it gets higher when I am cooking but not much) and humidity is between 50 and 60 %. There is some ventilation but I haven't got a fan. I put the coppa on the scales today and and can see that it has lost 20% of it's weight already after 2 weeks. It is quite hard on the outside and has a patch of white mould that I have not seen before. My question to you, more experienced folk is can I save it? Can I put it in the fridge? Thanks in advance!
Frankie
I have been smoking meat and making simple sausages for years. This year I brined a pork collar to make coppa for the first time. I know optimal conditions for it to work but could not achieve them as I do not have any special equipment.
Basically after brining I washed the coppa with dry white wine, dusted it with fennel and pepper tied it and hung it in my kitchen. The conditions in my kitchen are 15-17 C temperature(it gets higher when I am cooking but not much) and humidity is between 50 and 60 %. There is some ventilation but I haven't got a fan. I put the coppa on the scales today and and can see that it has lost 20% of it's weight already after 2 weeks. It is quite hard on the outside and has a patch of white mould that I have not seen before. My question to you, more experienced folk is can I save it? Can I put it in the fridge? Thanks in advance!
Frankie