coppa curing - green colour liquid
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- Beginner
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coppa curing - green colour liquid
Hi, ive been curing coppa in fridge (2nd stage - 10 days or so)as per recipe and i seem to be getting a greenish liquid and tint to the meat. The smell and integrity of meat is fine. IS that normal, ie to do with the process, nitrates/nitrite?
Thanks
Andrej
Thanks
Andrej
-
- Beginner
- Posts: 30
- Joined: Sun Jun 19, 2011 16:41
- Location: durham
-
- Beginner
- Posts: 30
- Joined: Sun Jun 19, 2011 16:41
- Location: durham
-
- Beginner
- Posts: 30
- Joined: Sun Jun 19, 2011 16:41
- Location: durham
-
- Beginner
- Posts: 30
- Joined: Sun Jun 19, 2011 16:41
- Location: durham
yes, its proper tupa-wear, official non-reactive food grade etc etc.....enever had any similar probs with other foods. Anyway, the foil was the problem solver, so im not too worried. The coppa in question seems to be maturing well. I removed any discoloured bits, after advice, and its all good. Smelt totally fresh, just that greenish tint, but only where it was touching the plastic......top end ahd no discolouration at all. I made one incision to double check and it was all good. Very curious, but then again, i dont trust half of these manufacturers and their chinese factory sources.....god only know whats in the plastic.