Coppa

[Rick]

quote nepas” post=5349:

quote crustyo44″ post=5347:

With your extensive experience in anything Charcuterie, can you expand a bit on your cure quantities and curing times PLEASE!!
In 3 weeks time I will have enough “Home Time” to start my long awaited curing and smoking endeavours.
Coppa’s are first Cab of the rank.
Cheers,
Jan.

I will get the info on what i have used.

For this coppa i used the following.

You will need 5 lbs of pork from the opposite end of a pork butt. I know i didnt get 5 lbs put close enough.

5 Tbs non iodized salt
5 T sugar
1 t cure #2
1.5 T black pepper
2 tsp garlic powder
10 juniper berries
1/2 tsp ground mace

I put all the dry into my spice mill and ground fine. Use half the mix for the 1st 9 day application, save the other half for the other 9 days. Apply the mix in ALL areas of the meat, cuts, holes and such. Cut off any flaps of meat or fat and apply the mix where you just cut off.

Write the days on the bag.

Wrap the meat well in a zip lock and remove as much air as you can and fridge for 9 days turning the bag daily. You will see liquid in the bag, dont worry.

After the 1st 9 day remove meat and re apply the rest of the cure mix. Fridge for another 9 days.