Bresaola & Coppa

tazplas · Post by **tazplas** » Mon Jan 28, 2013 04:33

Have just placed a couple of items in the chamber

Bresaola on the left and Coppa on the right.
Bresaola is done with the Charcuterie recipe.
Coppa is a mix of what Jason Molinari does and Charcuterie.
It's a whole muscle in a Beef Bung. This was cured using the spicy mix from Charcuterie. Rinsed before putting into the bung and then tied as you can see. I thought about netting it but wanted the more traditional look.
I'm not sure if i should have rinsed it before placing into the bung but time will tell in the flavour i suppose.
Temp is set at 15C and humidity is averaging 70%.

I'll let you know how it goes.

Cheers

Steve

atcNick · Post by **atcNick** » Tue Jan 29, 2013 03:58

Looks great Steve. Coppa is on my list to try for sure. I like Molinari's blog!

tazplas · Post by **tazplas** » Tue Jan 29, 2013 11:16

Hi Nick

I'm looking forward to this one as the last one i did was with no skin (same as a Bresaola)
Jason's blog is definitely a good read that's for sure.

Cheers

Steve

crustyo44 · Post by **crustyo44** » Tue Jan 29, 2013 19:05

Hi Steve,
A great start sofar. They look great. It won't be long before you have them ready. I bet they won't last long?
Regards,
Jan.

Cabonaia · Post by **Cabonaia** » Tue Jan 29, 2013 22:51

Steve - you did right with the beef bung for the coppa. I have made it several times with and without casing. Protein lined casings don't conform well enough to the meat, in my experience. Beef bungs work great. The coppa I've made in just netting - no casing - dried out too quickly. Edible, but too hard on the outer ring before it's done properly in the middle.

Haven't tried bressaola yet, but your photo encourages me!

Jeff

tazplas · Post by **tazplas** » Tue Jan 29, 2013 23:10

Hi Jeff

The last Coppa was done with no casing and did get a a bit hard on the outside as noteed.
Hopefully it should be ok this time. In fact looks better after few days now as the casing has dried a bit.

Cheers

Steve

Cabonaia · Post by **Cabonaia** » Tue Jan 29, 2013 23:22

Hi Steve - here is a picture of a finished coppa in a beef bung, and next to it a finished coppa in just netting. You can see that the netted one is a bit dry around the edges. It was still good tasting, but I've found that as you age these their flavor improves markedly. If they are just in a net, it's hard to age them very long without hardening them up. I'll send an update when I break into the one on the left.

Also discovered another thing everybody already knows - you've gotta slice these paper thin to get the full benefit. Somehow that makes a huge difference.

Cheers,
Jeff

tazplas · Post by **tazplas** » Sat Feb 02, 2013 13:45

Update

5 days later and the Coppa has lost 11.08% and the Bresaola has lost 16.64%.

Cheers

Steve

crustyo44 · Post by **crustyo44** » Sat Feb 02, 2013 20:08

Jeff and Steve,
Those photo's are certainly a sight for sore eyes. Absolutely wonderful!!!!!!!
I just can't wait to get started myself.
Congrats to both of you.
Jan.

atcNick · Post by **atcNick** » Sun Feb 03, 2013 04:35

Looks amazing!!

Janlab · Post by **Janlab** » Mon Dec 30, 2013 14:31

Hi Steve,

Wondering how you are doing with the Bressaola and Coppa?

Jan L