Author Topic: Coppa Curing  (Read 989 times)


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Coppa Curing
« on: May 11, 2014, 10:35:08 am »
AKA Capicola.

There are many ways to make Coppa with whole muscle or cubed.

Here is mine.

Had a 9.9 lb butt in the fridge. Just me and wife so lots of PP will just go to  waste.

Cut the muscle meat from the opposite side of the blade. Was close to 5lbs but after trim ended up with 4.8lbs

Here is the ingredients i'm using---------------->USING CURE #2. If you dont know how this cure works please read on it or ask.

Weigh in grams.

Mix all ground. (Try to save half for later)

Rub cure/spice mix very good on meat and get into all open areas.

Wrap real good and try to push out as much air as you can.

This will fridge for 9-10 days, flip this daily. I will use the remainder of the cure mix after the 1st 9-10 days and put back in fridge for another 9 days. After i will rinse the meat and air dry for 3-4 hours. While its drying you can make a hot or sweet rub to apply before you stuff.

Normally beef bungs are used but i have some large 90-100mm casings i will use or some protein lined casings. Also mold 600 is opt.

See you in 9 days

Ok i'm a day early.

Doing the 2nd application of the cure remaining from the 1st application.

9 more days in the fridge.

Wrapped tight. After the 9 days i will rinse the coppa good, pat it dry and let it air dry for an hour before going in the drybag.