Homemade Sausage Making

2kg well spiced commodity pork coppa. 2.2% fine sea salt; .3% #2; .5% dried ancho chilies; .3% BP; .2g garlic powder; juniper 5 berries; cumin .1%; cinnamon .1%; all spice .2%; sm. paprika .2%. Cured for 3 weeks, wrapped in a pasted hog casing sheet, netted and dried 7 weeks at 12C and 80RH. Could have dried a bit longer but tastes OK.

That looks great Chris. With a 3 to 4 week cure the spice flavors really penetrate

Looks great. I really like the color.

With the coppa muscle being difficult to get I wonder how a boneless loin would be? would be very lean with no fat in the centre? Maybe like speck without the smoke?

fatboyz wrote: ↑

Tue Dec 15, 2020 15:14

With the coppa muscle being difficult to get I wonder how a boneless loin would be? would be very lean with no fat in the centre? Maybe like speck without the smoke?

You can certainly do a whole or trimmed loin, (Italian lonza, or Spanish lomo) but it's not the same thing as far as flavour and texture as the shoulder. But still a nice cured meat. Butts are not that difficult to get now. You can get them at the Real Canadian Wholesale Club and Costco. They are not on display at Canadian Costco stores, you have to ask one of their meat cutters.

Chris we've been avoiding going to the Cities, especially going to Costco with 700 other people. Sounds like I'll be going to my local hog farmer over Christmas and getting a whole hog. Butchering a lamb on Friday, Merguez is in order.

Cutting your own is the best way to get a proper coppa. In North American commodity pork the shoulder is cut off after the second rib so we don't get the full size coppa cut. Europeans cut the shoulder after the 5th rib.