Copacolla

[pmcgrady]

I'm just getting into the sausage/salami/aged meat making...
Anyone else make Copacolla,prosciutto, salami etc?

[Worth1]

Originally Posted by pmcgrady

I'm just getting into the sausage/salami/aged meat making...
Anyone else make Copacolla,prosciutto, salami etc?

I dont make all of the stuff you have listed but several of us do it regularly been messing with it for about 32 years or so.

Worth

[whistech]

I make sausage pretty regularly, in fact tomorrow I am making smoked polish sausage and smoked ring bologna, about 10 pounds of each. I don't have a curing chamber to make the Copacollo or Prosciutto but I or the dried salami but I make summer sausage and that is pretty good and gives a taste similar to salami but it is not dried.

[Father'sDaughter]

I have my first two coppas still hanging down in the basement along with a Lonza (dry cured pork loin). They are almost "there."

My first batch of dry cured sausages were a success. My family always made both fresh and dry sausages when I was growing up, but this was my first time trying drying.

Pancetta is next on the list to try once I get my hands on a slab of fresh pork belly.

How and where are you drying them?

[pmcgrady]

I bought a whole pork loin for $1.79/ lb... And thought, maybe this is an easy way to make copas...
9 days of cure in a vacuum bag, rinse, recure for another 9, then I figured out I used the wrong cure, I used #1 instead of #2 , #1 has to be smoked or cooked before it's safe to eat, I smoked it till it had an internal temp of 140 degrees, about 7 hours... both Lonza's were rolled/coated in fresh ground black pepper then put on the smoker, It's AWSUM. Now everyone wants more, and it was actually a mistake...

Copacolla
Got my juniper berries, beef bungs, powdered glucose, corn sugar, etc ready for real copas, I trimmed the copa muscle out of 2 Boston butt roasts, almost ready for their second cure...

Where are You drying them?. Have access to a converted humidified fridge, or my cabin basement which stays pretty much 55-60 degrees all year

[pmcgrady]

Great recipes at :
Type in Sonoma Mountain Sausages in Google
a link Ipoli.50webs.com will come up
Click on it and go to formulations...
Sausage Making Heaven!

[Worth1]

Originally Posted by pmcgrady

I bought a whole pork loin for $1.79/ lb... And thought, maybe this is an easy way to make copas...
9 days of cure in a vacuum bag, rinse, recure for another 9, then I figured out I used the wrong cure, I used #1 instead of #2 , #1 has to be smoked or cooked before it's safe to eat, I smoked it till it had an internal temp of 140 degrees, about 7 hours... both Lonza's were rolled/coated in fresh ground black pepper then put on the smoker, It's AWSUM. Now everyone wants more, and it was actually a mistake...

Copacolla
Got my juniper berries, beef bungs, powdered glucose, corn sugar, etc ready for real copas, I trimmed the copa muscle out of 2 Boston butt roasts, almost ready for their second cure...

Where are You drying them?. Have access to a converted humidified fridge, or my cabin basement which stays pretty much 55-60 degrees all year

Well a yes and no on the cure 1 and 2.
This can be and is done without any cure at all.
In salami acid as in wine is used and with ham it is salt.
As for the drying I have done a very good job in my meat refrigerator without any case hardening.
Most of the smoking I do is around 60 to not more than 70 degrees F.

And yes I have a ton of cure 1 and 2.

Worth

[Worth1]

Here is one of my dreamed up creations.

[pmcgrady]

Originally Posted by Worth1

Here is one of my dreamed up creations.

Nice! I want some! I'll supply the crackers and cheese!

[Worth1]

Originally Posted by pmcgrady

Nice! I want some! I'll supply the crackers and cheese!

Thanks

I dont have a clue what I put in it but I took some to a party and people wanted to buy it.
Well I have a little bit of a clue.
Black pepper red pepper garlic powder onion powder paprika salt and insta cure #1 me thinks.
Smoked and then cooked at 160 till the internal temperature was 145 and then dumped into ice water to shock stop the cooking.
I think I made 20 pounds of it.
Worth

[pmcgrady]

I freaked out when I found out I used cure #1, I then discovered Lonza recipe which said to use cure #1 but to smoke it to 130-140 degrees internal, I went for it and it turned out good. Very interested in how you made your creation, any hot peppers in it?

[Worth1]

Originally Posted by pmcgrady

I freaked out when I found out I used cure #1, I then discovered Lonza recipe which said to use cure #1 but to smoke it to 130-140 degrees internal, I went for it and it turned out good. Very interested in how you made your creation, any hot peppers in it?

I posted what I think I put in it right before you.
When I say red pepper I mean cayenne pepper.
I know the rules to keep from poisoning myself so I just dream stuff up.
You mentioned a website above you should order what I think is called.
Great sausage making and meat curing recipes or some such rot.
Here let me look it up.

Here is the link.
This guy literally wrote the book on meat curing.
I order a lot of stuff from them.
The Author that wrote the book has passed away but my book is years old.
I will say I think some of his stuff is a little salty buy you can adjust that a bit.
http://www.sausagemaker.com/Great-Sa...-p/26-1010.htm

[Father'sDaughter]

I invested in a copy of Ruhlman & Polcyn's Book, "Salumi." Their traditional Lonza recipe required no curing salt and no smoking, just dry curing after brining.

The northern corner of my basement sits at the perfect temp and humidity level for dry curing.

[Old chef]

There are two books that I would recommend. they are written by a friend of mine Chef Brian Polcyn. One is Charcuterie and the other Salami. He gives classes throughout the country.

Old chef

[wildcat62]

Bring on the crackers...