Coppa Cotta Ham. Final Results with Qview

Discussion in 'Smoking Bacon' started by shooterrick, Feb 19, 2009.

  1. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    The first half of this with recipe can be found at:
    http://www.smokingmeatforums.com/for...ad.php?t=24419


    This Wednesday after work and after a 10 day cure followed by a day of rest, I removed the Coppa Cotta ham from the fridge and rubbed with olive oil and sweet Paprika. I got home at 4pm and literally jumped out of my car to light the Lang. She stabilized nicely at 220 degrees in about 30 minutes. It was 70 out with isolated thunderstorms in the area but we were just getting a stiff breeze. The Coppa went on at about 4:33.

    The first 4 hrs was done with Pecan and I finished up with Oak. Total smoke time was about 6 hrs to an internal temp of 160. This was a ruff smoke for a weekday for an old man that gets up at 4:30 am. By the time the ham had cooled enough to put in the fridge my head hit the pillow at 11:30. Qview with notations are below and the end result was wonderful. While the ham was a bit milder than I would have liked, I can easily make that adjustment next time. The aroma of the ham is amazing!

    My little Lang and the pecan and oak begging for attention.



    Out of the fridge and rubbed with sweet paprika



    About ready to load.



    Loaded up with Chops to be finished on the grill for supper



    Why old men should not stay up past their bedtime. LOL Thanks Sandy!



    Off the Lang and cooling



    The money shot



    All sealed up with a zip lock for now. The small pack to the side is pieces for seasoning.



    Well the wife loves it! I would recommend this to anyone.
     
  2. fired up

    fired up Smoking Fanatic OTBS Member

    Looks really good!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks fantastic Rick [​IMG]
     
  4. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Awesome job, Rick! Points!
     
  5. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Nice job Rick. That looks great.
     
  6. sixpack

    sixpack Fire Starter SMF Premier Member

    Looks real good Rick...Would like to try that myself but you got the bar raised awful high.[​IMG]
     
  7. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Thata looks great, Rick! Had to give you points.[​IMG]
     
  8. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Points to you Rick!! That looks great (even though you're sleepin on the job)!!!
     
  9. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    Shweeeeet!

    [​IMG]

    What would you do differently next time?
     
  10. rtom

    rtom Meat Mopper SMF Premier Member

    looks awesome rick nice job points to you!
     
  11. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Looks good...I'm gonna have to check out exactly what to do again...read up on it awhile back, but, slept since then! Hah-hah!!!

    Thanks for the post!

    Eric
     
  12. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Great job man. points also.
     
  13. cman95

    cman95 Master of the Pit SMF Premier Member

    Great job Rick........Rick?.....Rick?....RICK....IT'S DONE!!!![​IMG]
     
  14. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    What a smoke, and even better Q. Congrats my friend.
     
  15. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Absofriggnlutley awsome Rick!! Nice job man..
     
  16. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    Looks perfect Rick,
    What would ya do different next time so its not so "mild"? add some more cayenne pepper? Or do ya mean mild in another way?
    Any trouble getting the netting to come off? I've tried soaking it vinegar but still have had it bond to the meat.
    Again great job. its on my list of todo's.
     
  17. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

     
  18. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    As I said it was just a bit mild. What I meant was not heat but general season and salt. I would make the injection stronger by adding 2 TBS of the cure rub to the mix instead of 1 TBS. I think this would do the trick. The butcher netting did bond to the meat but came off easily. Maybe the olive oil rub down berfore smoke did it. I just don't know.
     
  19. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    I love it! On my to-do list now too. Points my friend! [​IMG]
     

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