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From what i can find out Coppa Cotta is simply the cured and cooked version of a air dried and cured Capacola. I may be in over my head this time but this is the plan that later today I am starting with. All feedback appreciated before I start. LOL\
The plan:
Shooters Coppa Cotta Recipe Experiment
1 TBS Morton’s Tender Quick per pound of trimmed meat
1 TBS Dark Brown Sugar per pound of meat
Mix and combine well with the above cure. Remember that all must be used on each cut to ensure the proper and safe amount of cure. If multiple meat cuts are used it must be mixed for each individual cut.
Mix the following per pound of trimmed meat.
1 tsp Cayenne Pepper
1 tsp Basil dried
1 tsp Oregano Dried
1 tsp Garlic Powder
1 tsp Sweet Paprika
1 tsp Juniper Berries
1 tsp coriander
Injection: 1 cup white wine mixed with 1 TBS the above cure rub recipe. Substitute apple juice or white grape juice for wine if desired. Inject all possible into meat and pour any left into zip lock bag.
Rub meat well with mixture and place in zip lock bag. Any remaining rub left behind should be scraped into bag. Place bag in refrigerator turning bag over daily. The temperature of your refrigerator should be below 40 degrees but above 33 degrees. The meat will feel firm when cured. Remove meat from bag after curing, rinse, and place uncovered in refrigerator overnight or until dry. Fry a thin center cut slice and if to salty rinse again in cold water for 1-2 hrs, changing water every 20 minutes. A few quartered raw potatoes in the water will absorb salt quickly. Dry again and smoke to internal temp of 160.
Curing times:
You should figure 1 day cure time per ¼ inch from center of meat out. In other words measure the total thickness of the meat and divide by 2. Divide this result by 0.25. The result of this is the minimum number of days suggested to cure.
The plan:
Shooters Coppa Cotta Recipe Experiment
1 TBS Morton’s Tender Quick per pound of trimmed meat
1 TBS Dark Brown Sugar per pound of meat
Mix and combine well with the above cure. Remember that all must be used on each cut to ensure the proper and safe amount of cure. If multiple meat cuts are used it must be mixed for each individual cut.
Mix the following per pound of trimmed meat.
1 tsp Cayenne Pepper
1 tsp Basil dried
1 tsp Oregano Dried
1 tsp Garlic Powder
1 tsp Sweet Paprika
1 tsp Juniper Berries
1 tsp coriander
Injection: 1 cup white wine mixed with 1 TBS the above cure rub recipe. Substitute apple juice or white grape juice for wine if desired. Inject all possible into meat and pour any left into zip lock bag.
Rub meat well with mixture and place in zip lock bag. Any remaining rub left behind should be scraped into bag. Place bag in refrigerator turning bag over daily. The temperature of your refrigerator should be below 40 degrees but above 33 degrees. The meat will feel firm when cured. Remove meat from bag after curing, rinse, and place uncovered in refrigerator overnight or until dry. Fry a thin center cut slice and if to salty rinse again in cold water for 1-2 hrs, changing water every 20 minutes. A few quartered raw potatoes in the water will absorb salt quickly. Dry again and smoke to internal temp of 160.
Curing times:
You should figure 1 day cure time per ¼ inch from center of meat out. In other words measure the total thickness of the meat and divide by 2. Divide this result by 0.25. The result of this is the minimum number of days suggested to cure.
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