Spicy Coppricola

[Schwarzwald Metzger]

I'm sorry I haven't posted for a while. For the last few months I've been working on spicy Coppricola in the dry ager. This was a five step process that produced some outstanding salume.

Step 1: I cleaned up three 5 lbs fresh, never-frozen Berkshire pork coppas to ensure no nooks for bacterial growth. Weighed them in grams, then calculated the amount of ingredients I needed to cure.

Step 2: I applied the seasoning and cure consisting of:
A. 3% salt
B. .25% Cure 2
C. .5% black pepper
D. .20% white pepper
E. 2% Hot chili powder
F. .5% garlic powder


Step 3: I chamber sealed all three coppas and put into refer to cure over a two to three week period.


Step 4: I removed the coppas from the refer after 20 days, removed from bags, rinsed with a red wine, and dried them and reapplied some chilli and black pepper aromatics. Once dry, I encased in beef bungs and wrapped in compression net and hung in dry ager at 55 degrees f, and 75% humidity.








Step 5: After hanging for three months and loss of 30% of weight, I removed the Coppricola from the dry ager, removed the beef bung casings, wiped in vinegar and enjoyed.






It was the best copricola that I have ever had.

I'm trying to figure what to do next... Guanciale, Fiocco, and Culatello are the very top of my list.

 

[rjob]

Nice work. The end result looks amazing. The fat looks like cream.

 

[indaswamp]

Very nicely done! Congrats! Let me know if you need help on any of those future projects. I have a Culatello I will be slicing in October that will have been aged 2 years!

 

[Schwarzwald Metzger]

Nice work. The end result looks amazing. The fat looks like cream.

Thanks man, the fat is the best part.

 

[Schwarzwald Metzger]

Very nicely done! Congrats! Let me know if you need help on any of those future projects. I have a Culatello I will be slicing in October that will have been aged 2 years!

Oh absolutely, I am going to have a lot of questions. There is a lot of information out there, but it has tendency to conflict. Please post your final results!

 

[indaswamp]

So how did you like the dry ager for charcuterie? How's the dry rim?

 

[indaswamp]

Oh absolutely, I am going to have a lot of questions. There is a lot of information out there, but it has tendency to conflict. Please post your final results!

That will definitely happen! I checked them recently with my horse bone needle....wow! The aroma is intense!!!

 

[Schwarzwald Metzger]

So how did you like the dry ager for charcuterie? How's the dry rim?

The machine runs very well. Is very hygienic, circulates air well, and is very precise with humidity and temperature. The only thing I don't like is how loud it is.... not super loud but the constant humming you get from an older refer.

Overall I love it and would purchase again.

 

[LoydB]

My favorite. That looks great, nice work.

 

[JLeonard]

Man that looks great!

Jim

 

[DRKsmoking]

This is just outstanding Schwarzwald Metzger

I am amazed at the patients you guys have and the talent to make such beautiful meats ( Schwarzwald Metzger , indaswamp )

David

 

[Schwarzwald Metzger]

This is just outstanding Schwarzwald Metzger

I am amazed at the patients you guys have and the talent to make such beautiful meats ( Schwarzwald Metzger , indaswamp )

David

Thanks brother. It actually works well with my natural urge to procrastinate... I get a burst of energy, do it, then procrastinate until it's ready.

 

[chilerelleno]

That looks like a flavor orgasm.

 

[Schwarzwald Metzger]

That looks like a flavor orgasm.

It really is.

 

[617Smoker]

Can I ask about the chamber? I did one batch with umai bags in the fridge and was not thrilled…too dry, although I may have left them in too long. Can you also dry age meat in it?

 

[Schwarzwald Metzger]

Can I ask about the chamber? I did one batch with umai bags in the fridge and was not thrilled…too dry, although I may have left them in too long. Can you also dry age meat in it?

You can absolutely dry age in it. I've dry aged both pork and beef with outstanding results.







Dry aged pulled pork is something I've never seen before and wanted to try. It takes the sour swiney flavor out of the pork and makes it taste almost nutty...... Almost like pancetta. The only difference between dry aging cured meat and fresh meat is temperature and humidity level.

That beef was dry aged 90 days, but I believe 35 days is the sweet spot.... 25 days is the sweet spot for dry aged pulled pork IMO.

 

[617Smoker]

You can absolutely dry age in it. I've dry aged both pork and beef with outstanding results.

View attachment 676994
View attachment 676993
View attachment 676996
View attachment 676992
View attachment 676995

Dry aged pulled pork is something I've never seen before and wanted to try. It takes the sour swiney flavor out of the pork and makes it taste almost nutty...... Almost like pancetta.

Looks amazing. What’s the make/model of the chamber? So you just set the temp and humidity for whatever you want to do and away it goes?

 

[Schwarzwald Metzger]

Looks amazing. What’s the make/model of the chamber? So you just set the temp and humidity for whatever you want to do and away it goes?

The company is Dry Ager, this is the UX 1000. It's expensive, but it is the most reliable on the market and it real hands off.... you don't even need a water pan. They also have a smaller model.... I got this one during a holiday sale for I think around 35% off.... never buy for full price. Sales hit around major holidays...like Christmas.

 

[indaswamp]

It's expensive

Yep. I just looked it up. But it is less than the Italian made Stagionello!!!! Like 4-5X less!!!

 

[617Smoker]

The company is Dry Ager, this is the UX 1000. It's expensive, but it is the most reliable on the market and it real hands off.... you don't even need a water pan. They also have a smaller model.... I got this one during a holiday sale for I think around 35% off.... never buy for full price. Sales hit around major holidays...like Christmas.

Thank you