I had pork shoulder and decided to try to make a cured meat like coppa, the recipe called form 12 days in dry cure wrapped in film then 12 days dry hanging in the fridge. Today I took it out and started slicing and I think the meat inside is not cured! Can someone tell me if this is safe to eat like this or will I need to cook it to eat it like bacon?
by MVPetsEspana
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This is it sliced
Cured? Yes, or at least most likely from the look of the picture. But it is nowhere near dried enough to eat as is. 12 day dry time for a coppa in a fridge? No where near long enough, a piece this size probably needs at least 40-50 days drying in the proper conditions.
What recipe were you following? Was the drying in a modified fridge (to make a drying chamber) or just in a normal fridge?
It was in a normal fridge, it’s a little confusing I live in Spain and wasn’t sure exactly which cut of meat I had to begin with so the recipe I originally used was a recipe for lonzino not coppa but I thought it would still work pretty much the same! This is my first ever dry cure so if I have messed up I’ll just have to take it on the chin!
Any idea what I can do with it now? Do I cook it like cured bacon for dishes or anything like that? thanks in advance!!
A good way to judge drying is by weight, looking for 30-35% loss. I would cook with that like bacon.
I do that all the time with bacon
Anyone here have any good recipes for coppa or other dried meats? I’d love some good recipes that are tried and tested!
I am a chef by trade but this is a whole new world I’m just dipping my toes into
Not
If you plan on eating, cook it. The water loss was not substantial enough and could have grown bacteria.
If you plan to make coppa like prosciutto, you’ll need a month. Otherwise, it’s perfectly acceptable to cure and cook ala pancetta or capicola
It’s just dry aged Pork with a salt cure. Need to weigh it before drying. I’d just cook it.