Finally my first project of my winter here in Florida, decided to try a hot smoked coppa using a recipe from the book "Mastering the craft of making sausage" by Warren R Anderson
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0491.jpg)
Pork Loin after being in the cure for 5 days
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0494.jpg)
After rinsing
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0496.jpg)
Hand Stuffed
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0500.jpg)
After Smoking
(http://i173.photobucket.com/albums/w73/carnie1/IMG_0502.jpg)
Taste test, Casper got the first bite, Overall pretty tasty a little different from the norm
MMMMMM
Coppa
Hey casper save some for me :D
Nice Tony
Looks great!
I am interested that you call it coppa. I have made coppa before but always thought it was whole muscle from the shoulder area, as here: http://en.wikipedia.org/wiki/Capicola
What is in a name? I am sure it tastes good.
Quote from: Waltz on January 23, 2011, 11:53:59 AM
Looks great!
I am interested that you call it coppa. I have made coppa before but always thought it was whole muscle from the shoulder area, as here: http://en.wikipedia.org/wiki/Capicola
What is in a name? I am sure it tastes good.
The full recipe name is " Hot and spicy ham-Coppa style"