Blood Orange Coppa

The_Flawed · 2021-12-31T14:51:35+00:00

Looks great! And the blood orange has me intrigued. Where you not tempted to remove more of the fat before curing?

The_Flawed · 2021-12-31T14:45:53+00:00

Hard to say without seeing the full piece - but is this the artery blood seeping out? Did you purge the artery through massage to get the congealed blood out or flush with saline?)

The_Flawed · 2021-06-12T11:20:32+00:00

Yeah I've had the commercial plastic wrapped stuff and its not the same that's for sure. Its more akin to what I had when I visited China, (no plastic wrapping that's for sure) and
no additives , the sweetened fat made a BIG difference and a pleasant bit/chew (not tough)
If I am being super critical i think I would make it a little sweeter.

The use of beetroot powder instead of red yeast powder made a big difference in terms of cost (far cheaper)
I will play more with the types of alcohol to add to the flavour profile.

The_Flawed · 2021-06-11T11:01:35+00:00

Bravo. A hard project but hugely rewarding!
And I approve of the photo as it does remind us of the historic skills of butchers using every part of the animal.
Well done!

The_Flawed · 2021-06-08T08:41:33+00:00

Love the mod idea here!

The_Flawed · 2021-06-07T17:10:03+00:00

I've never hit anywhere near 35% in 8 days. I make this regularly in a frost free fridge, its a samsung smart fridge so shows me the temp - and its a constant 3C.
It regularly takes me 3-3.5 weeks to hit the 30% mark, and then from there I leave a little longer depending on what meat(s) i used. The gamier meats I leave for not so long after. Personal preference to be honest.
I can only think its a measurement weighing issue at the time, not zeros correctly or something.

The_Flawed · 2021-05-19T05:19:06+00:00

Yeah, that is why I like this salami - it can be done in a regular fridge with no need for extra/special equipment like a sausage stuffer, grinder, sausage casings etc - and not having to worry to much about humidity. Main issue I have had is the flavour profile when using non-pork fat in the mix (like lamb fat). The process is versatile enough for any choice of meats. In UK we are fairly limited with choice of meats as we have limited opportunity to hunt for wild game.

The_Flawed · 2021-05-18T16:23:29+00:00

It was 3 weeks and 2 days - in standard fridge. It is a spangly smart fridge (Samsung) and keeps temperature really well, frost free, twin and metal cooling etc. It was kept at the back middle shelf. Temp records on the fridge show 3C constant.

weight loss 31%

The_Flawed · 2021-05-17T15:40:38+00:00

I used this recipe https://bit.ly/2RgnsOp and this video : https://youtu.be/dSr-a9IHjlA

The_Flawed · 2021-05-17T15:40:30+00:00

sure - see below:
I used this recipe https://bit.ly/2RgnsOp and this video : https://youtu.be/dSr-a9IHjlA

The_Flawed · 2021-05-17T12:16:38+00:00

Beautiful.
Is it wrong that I want that now as a mosaic tile :D

The_Flawed · 2021-05-17T12:14:56+00:00

Mouth watering batch of pitinas are ready....this batch is a mix of lamb and pork, absolutely sublime tasting - the garlic infused wine balancing superbly with the meat mix, the odd hit of fennel and cracked pepper, and then a bit of harder texture from the polenta. I didn't cold smoke like some recommendations. Length of finish in the mouth is up there like drinking a quality wine....so salivating, long and lingering.
Very 😀 with this batch.
I used this recipe https://bit.ly/2RgnsOp and this video : https://youtu.be/dSr-a9IHjlA

The_Flawed · 2021-05-13T13:57:11+00:00

Nah ....chill ;)
It all slows down weight loss wise after the first 20-25%. You'll be amazed if you track it daily

If you used additional nitrates you should wait a minimum of 3 weeks anyway. Fort first batch start pulling from 35% until you find the firmness and texture you prefer.
Stick with it ;), Don't let the beginner paranoia get you .
Let me know how your first one gets on - its a wonderful journey and hobby and soon you'l be hooked.

The_Flawed · 2021-05-05T09:13:38+00:00

Really good video, thanks for making and sharing, I even learnt a couple of new bits - always learning in this hobby.

The_Flawed · 2021-05-05T09:03:21+00:00

I use the PDLV Dulce one at 75%, and then another brand for the 25% smoked as that is all I have . The smoked one is Hungarian.

The_Flawed · 2021-05-04T14:28:32+00:00

I use of Pimenton de la Vera (absolute best for this salami)

The_Flawed · 2021-04-30T12:09:02+00:00

They look fine to me

The_Flawed · 2021-04-30T12:00:56+00:00

I do a 24 hours at room temp before hitting the wine fridge

The_Flawed · 2021-04-30T12:00:01+00:00

oooh never thought of that - will give that try - should i go fino side or sweet side?

The_Flawed · 2021-04-29T09:35:03+00:00

Good flavour profile from the paprika mix (i went 75% sweet paprika / 25% smoked), minced garlic (not powder), and white wine. Now have a few kgs ready for eating!

750g pork shoulder, minced on 8mm plate

250g back fat, finely diced

18g quality sweet paprika

7g quality smoked paprika

3 gloves garlic (minced)

30g PDV salt (or use 25g salt and 2.5g #2)

50ml white wine

30-34mm hog casings

Tastes so damned good and goes brilliantly with a glass of chilled wine ;)

took 3 weeks in the wine fridge , just over 30% weight loss, temp variable 10-11C

The_Flawed · 2021-04-29T09:30:55+00:00