The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › Other Recipes › Capicola advice › Capicola advice
Thanks for the detailed response. I am understanding the process better. So as I see it, I have two possible options and I would love your input.
1) Leave things as they are and continue to let the coppa dry, monitor the weight and expect the drying time to be significantly longer.
2) Take the washed, paprikaed, bagged copa from the refrigerator. Cut the ties off and wash back off the paprika. Mix up a second batch of the seasoning mix per the recipe above. Apply this second batch of cure to the meat, place in fresh ziplock and throw back into the fridge for another week+. For comparison, I noticed from a post by Nepas about his coppa. His mix on a 5 lb roast was 5 Tb non iodized salt, 5 TB sugar, 1 teas cure #2, 1.5 T black pepper, 2 tsp garlic powder, 10 juniper berries, 1/2 tsp ground mace. He applied half the mix as a first application and on day 9 applied the remainder with a total cure time of 18 days. My big concern would be the application of a second tsp of cure #2 to the meat.
Thoughts on which route I should take and how I should approach this? Coppa is less than 24 hours in UMAi bag.