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Making Coppa |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Posted: 06 December 2014 at 19:33 |
I did a bad bad thing. I bought Ruhlman & Polcyn's book "Salume"
So, I go to my butcher and lo & behold he has the "coppa" cut of pork. Oh well, I guess I'm making cappocollo.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Looking forward to it, and some photos of the process!
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Will do.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Here's a bit of background. "Coppa" is a muscle group from the pig. It goes from the neck to the fourth or fifth rib. Basically from the neck to where the loin starts. A common European cut, not so in the US.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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When hung on Dec 11/14 it weighed 1750g
Weighed today Dec 19/14 I'm at 1620g with a nice even mould growth. Waiting to around 1220g.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Right on schedule, I assume ~
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Don't really know. This is my first time making it. My cold cellar is in the mid 40s with around 78% humidity. I'm thinking I need to do something about the temp to get it higher.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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A space heater in a far corner, perhaps?
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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I'm thinking along those lines, or perhaps a heat lamp instead of a regular light bulb. I've got a couple of thermometers in there now and am seeing about 5 degrees difference One is showing 46 degrees and one is showing 50 degrees.
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