Coppa?

Discussion in 'Pork' started by c farmer, May 2, 2016.

  1. c farmer

    c farmer Staff Member Moderator OTBS Member SMF Premier Member

    Well I want to try some coppa. I know it should be dry cured, I am working on a chamber. Anyway it's a fancy ham that I read. So I decided to try some regular cured coppa.

    I cut 4 out of 4 butts the best way I could find on line.



    I did 2 with a eq wet brine.



    Two with Diggingdog farms dry cure.



    Cured for 16 days.

    Then stuffed in netting and hung in the fridge for 4 days.



    I wanted to try different things with each cure but also wanted a baseline.

    I coated one of the dry cured in butcher pepper and left the other one alone.



    Then cold smoked with corn cob for 12 hours.



    I hot smoked the wet cure, used oak took 8 hours to reach 145 with sausage temps and times.



    Used the expandable tube in my converted propane vertical.



    I glazed one with pure maple syrup a couple times. The one on the right is the glazed one.



    Sliced pics of both coming tomorrow.

    I had some time tonight to get a thread started.
     
  2. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    Looks great Adam!

    Can't wait to see the sliced pics.

    Al
     
  3. I'm in 

    Richie
     
  4. Looking good, Adam. Waiting for more, Joe
     
  5. Looks tasty Adam! Bring on the sliced meat!
     
  6. c farmer

    c farmer Staff Member Moderator OTBS Member SMF Premier Member

    Hold on, slicing in about a hour.
     
  7. c farmer

    c farmer Staff Member Moderator OTBS Member SMF Premier Member

    Left to right is pepper bacon then regular bacon. Dry cured and cold smoked, then regular ham then maple glazed ham. Wet cured and cooked to 145 IT.



    Both types of bacon



    Coated good with pepper althou some fell off.





    Ham pics. Sliced so I can eat it cold in a sammie or a quick fry in a pan.

    Can't wait for dinner now.
     
  8. Adam nice job on the curing process Looks great Points

    Richie
     
  9. c farmer

    c farmer Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Richie. The pics aren't good.
     
  10. Man that's some thick cut coppa! Should be paper thin!!!
     
  11. c farmer

    c farmer Staff Member Moderator OTBS Member SMF Premier Member

    Since this isn't REAL coppa I sliced it thicker.   Its basically ham.

    Coppa is dry cured in a chamber and not cooked.    

    Sorry it didn't meet your standards.
     
  12. waterinholebrew

    waterinholebrew OTBS Member SMF Premier Member

    Very nice man, that looks awesome ! Thumbs Up Real nice job !
     
  13. It looks great, Nice Job  I know it all had to be Plenty Tasty

    Points  --------

    Gary
     
  14. bearcarver

    bearcarver OTBS Member

    Thanks for bumping this up, Gary---First I saw it !!

    Looks Mighty Tasty from the Bottom Right corner of the State, Adam!!![​IMG][​IMG]

    Nice Job!![​IMG]-------------[​IMG]

    Bear
     
  15. bdskelly

    bdskelly OTBS Member SMF Premier Member

    Cant believe you hung pork next to Yengling Beer.  Clearly you have not been informed about the dangers of cross contamination. Fortunately for you we have a a site close to where I live for disposal.  I'll PM you my address. B

    Points 
     
  16. c farmer

    c farmer Staff Member Moderator OTBS Member SMF Premier Member

    Thanks guys and for the points.
    What can I say, its my meat and beer fridge.   Trust me , they didn't hurt each other.    Thanks for the points.
     
  17. Looks real good Adam.  I would have posted sooner, but I had to figure out what copa is.  Now I know.

    I would surely eat that!!

    [​IMG]

    Gary
     
  18. c farmer

    c farmer Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Gary. I am hoping to do real coppa soon.
     

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