Copacol curing Question

[Jerome Martucci]

I am about to use the Charcuterie Kit for the first time. I plan on using a YouTube post

as a guide. The YouTube post shows string being used before you place the Copa in the UMAi Bag. Can I use Elastic Netting rather than string?

[Jim]

Sure thing, you can use elastic netting, it is just to form the meat so you get a more cylindrical shape. It makes for better presentation.

[Jerome Martucci]

Thanks Jim….

[Joseph Czerniawski]

Yes you can, but it’s better to put the netting over the bag. It helps the bag maintain contact in case the bond fails. But be sure to not have too much bag overlaping.

[Jerome Martucci]

Thanks for the advice Junior.

[Jerome Martucci]

Jim, my 2 friend and I just cutout 18 Copoacol today. We followed the directions using 2 scales. I just have 1 question. The video link I referenced above shows the Copoacol being cured in the vacuum bag for 7 days, not 14 days (which is detailed in the written directions). What is the correct cure time 7 days or 14days?

[Jim]

Yes, we started out recommending one week and salt box method, but depending on the meat quality it may take longer to get the salt to penetrate using equilibrium cure (measured amount of salt). The longer you cure the better the results, two weeks is better than one.

[Bob]

Just what Jim just said, As long as you are using the equilibrium cure method more time is much better that not enough. It cant get too salty as there is only so much salt to absorb. I prefer using the vac bag, just turn over daily and massage.

[Jerome Martucci]

I’m not quite sure what the “salt box method ” is, that said i an using the Charcuterie Kits and a vacuum bag for each Coppa and I followed the directions regarding the measured amounts of salt, sugar and InstaCure #2 (along with the spices). Based on the responses, I am assuming that 2 weeks (14 days) should be ok.

[Jim]

The salt box method is just like it sounds, you take a box of salt and burry the meat in salt. This means that the amount of salt that goes into the meat is to a certain extent controlled by the amount of time the meat spends in the salt. It is not a very good method, but it is often used for large pieces of meat like whole bone-in prosciutto. The equilibrium method is one where you measure out the salt as a percentage of meat weight. That is the method you are using.

[Jerome Martucci]

Jim, Thanks for the explanation. I’ve cured Copa for many years using what you describe as the “salt box method”. After cutting them out I would place the copa in a non reactive tub and spread salt on the meat. They would sit in that brine for 3 days and I would turn them each day in the brine. I always wanted to find a more precise method of curing that’s what lead me to UMAi and the Charcuterie Kits. I’ve read about “pink salt” but I’ve never tried using it until now. I am very curious and excited to see how they turn out…hoping for the best…

[Jerome Martucci]

Jim, Our 18 Coppa’s have been cured for 18 days today. We followed the instructions, washed, dried and seasoned them. We used the Vac Mouses as directed and vacuum sealed the UMAi Bags. I just wanted to confirm some advice from Maxwell 1030. I would like to place the sealed UMAi Bags into elastic netting and hang the coppa’s rather than lay them on a wire wrack. As Maxwell 1030 said, this will keep pressure on the UMAi Bags and guarantee contact of the UMAi Bag and the Coppa’s. What are your thoughts?

[Jim]

The netting idea sounds good. Just may want to make sure the material doesn’t overlap anywhere where it’s touching the meat. Netting will certainly give you nice shape in the end.

[Jerome Martucci]

Jim, here is a picture of the Copacola in the netting

[Joseph Czerniawski]

Looking good. I currently have 2 hanging in nets. Sometimes the area under the overlap (where the seal is folded over against the meat) stays softer than the the rest. You can adjust the flap by flipping over to the other side from time to time, and/or vac seal for a few weeks after it is done to equalize.

[Author]

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