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coppa curing - green colour liquid
Posted: Tue Aug 09, 2011 15:30
by andrejwout
Hi, ive been curing coppa in fridge (2nd stage - 10 days or so)as per recipe and i seem to be getting a greenish liquid and tint to the meat. The smell and integrity of meat is fine. IS that normal, ie to do with the process, nitrates/nitrite?
Thanks
Andrej
Posted: Tue Aug 09, 2011 23:59
by BriCan
Depends on what you mean by green, or should I say what shade of green
any way close to this?
Posted: Wed Aug 10, 2011 12:35
by andrejwout
to me thaqt looks more light brown, but maybe that just me. Its a very very light green, like a very diluted green tea.and i mean very diluted. As light as you can go almost.
Posted: Wed Aug 24, 2011 11:39
by andrejwout
remedied- if you do coppa place on foil in palstic box.the green is simply a reaction with the plastic.problem fixed.thanks again
Posted: Wed Aug 24, 2011 13:52
by story28
andrejwout wrote:remedied- if you do coppa place on foil in palstic box.the green is simply a reaction with the plastic.problem fixed.thanks again
Were you using a food grade plastic?
Posted: Wed Aug 24, 2011 14:23
by andrejwout
yes, but it still reacted, strangely
Posted: Wed Aug 24, 2011 21:07
by story28
andrejwout wrote:yes, but it still reacted, strangely
Hmmm... That is some really interesting stuff.
Posted: Wed Aug 24, 2011 21:16
by andrejwout
yes, its proper tupa-wear, official non-reactive food grade etc etc.....enever had any similar probs with other foods. Anyway, the foil was the problem solver, so im not too worried. The coppa in question seems to be maturing well. I removed any discoloured bits, after advice, and its all good. Smelt totally fresh, just that greenish tint, but only where it was touching the plastic......top end ahd no discolouration at all. I made one incision to double check and it was all good. Very curious, but then again, i dont trust half of these manufacturers and their chinese factory sources.....god only know whats in the plastic.