My Cappicole

Kijek · Post by **Kijek** » Fri Feb 16, 2018 16:35

I just weighted a cappicole that I had hanging for some time now and it hit a weight loss of 35%+
Swells great, looks great, however, concerned about the center of the cappy.
It's so what firm, not raw to the touch, but still has a slight wet look to it.

With the weight loss at a good 35%, it must be ready? Any comments?

You can see the shiny wet look in the center.

Post by **Bob K** » Fri Feb 16, 2018 17:08

While it is safe to eat it may not be the texture you prefer. Many folks prefer a 40-42% shrink ....or more. And can take a lot longer than expected.

Nice looking Coppa!

Kijek · Post by **Kijek** » Fri Feb 16, 2018 17:12

I think I'll just let it sit on a rack in the refrigerator and watch it for awhile.

LOUSANTELLO · Post by **LOUSANTELLO** » Sat Feb 17, 2018 14:31

Definitely dry them longer. I made a mistake on my last batch and pulled them early. They`re too soft and mushy especially after vacuum packing them. Let them go at least 42%. It will take a while

Kijek · Post by **Kijek** » Sat Feb 17, 2018 15:14

Will do, and thanks

StefanS · Post by **StefanS** » Sun Feb 18, 2018 19:38

Coppa is very specific meat to work with. During drying moisture is evaporating thru lean meat only. On picture some of lean meat/muscle is surrounded by nice fat and connecting tissue so it is natural barrier to nice dry out in center. Additionally it looks like on beginning of drying your humidity was on low side so you have little dry ring. With coppa i would like to go below 40% of weight loss. Below 25-30% of weight loss - drying speed will slow down and it is best period to flavor, aroma, texture and taste development.

Kijek · Post by **Kijek** » Sun Feb 18, 2018 22:16

best period to flavor, aroma, texture and taste development.

Thanks Stef for that, very good info and making notes.

I do want to add, that even though I cut this one open a bit too soon (35%+)

I have been slicing proscutto thin and eveyone just loves it, so I know I doing good as far as recipe.

Thank you all.

LOUSANTELLO · Post by **LOUSANTELLO** » Thu Mar 08, 2018 14:18

Many questions here because I haven`t made them in 2 years. #1 7 days salting, another 7 days salting, rinse, season and case it? Best seasoning for traditional coppa? What casings should I order? I`ve seen things called beef bungs. I`ve also seen "end caps", so now I`m lost because I can`t remember.

Post by **Bob K** » Thu Mar 08, 2018 15:36

Lou-
Cure #2, use the total amount and vac seal for the 2 weeks. Its an EQ cure so no reason to add in stages. They will take at least 60 days to dry and mature.

Seasoning = a good guideline here https://www.meatsandsausages.com/hams-other-meats/coppa and http://curedmeats.blogspot.com/2007/11/ ... cured.html but season to taste

Get the large beef bungs, ( the same thing you used on the JUMBO soppressata) you can usually get 2 coppas per bung. Hint the ones from B&P have low or no odor.