And now we wait, Part 1
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Earlier this month I had a post titled “ 2 bone-in pork butts = 2 Coppa’s, Chevalatta and Holly breakfast sausage”. Since then a lot has happened. The Coppa muscles are cured and my old kitchen refrigerator has now been converted to a curing chamber. I disassembled the refrigerator cleaned and sterilized it. I’m controlling the temperature with a Inkbird ITC-308 and humidity with a Inkbird IHC200. Both of these units are WiFi enabled so any alarms or adjustments can be done locally or through my phone or iPad. Humidity is maintained with a humidifier to raise the humidity and a dehumidifier to lower the humidity in case the humidity gets to high.
So with the Coppa muscles cured I rinsed off the mild Coppa but I wanted to maintain all the spices on the hot Coppa. Once the Coppa’s were ready they were wrapped in a Premium Dry Curing Wrap and then put into a netting. They were then weighed for the start and target weight, I like to go 40% weight loss. This should take 2-3 months. After the Coppa’s were complete time to move on to the next project. Please see part 2 of this post since there were to many pics to post in one post. Thanks.
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John Belvedere looks like you have done a lot of work to make the meat the way you want it I have never had any copa so I don’t no what the taste is
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to John Belvedere on last edited by
John Belvedere great project
. I will stay tuned. -
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to John Belvedere on last edited by
John Belvedere really great work and project! Looking forward to your results!
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calldoctoday Team Blue Power User Regular Contributors Alabamareplied to John Belvedere on last edited by
John Belvedere That looks amazing, can’t wait to see the final results.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to John Belvedere on last edited by
John Belvedere Very interesting work, John. I want to learn more about the dry-curing methods and this will be a learning experience. Thanks for sharing.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to John Belvedere on last edited by
John Belvedere Outstanding
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Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to John Belvedere on last edited by
John Belvedere You are truly raising the bar!
First: you have taken momma’s kitchen refer and haven’t even left her with a cheap styrofoam cooler!
Second: then you stuff it full of everything else when she could use it as a pantry!
You have a wife that you need to keep a hold of because I think you are putting her through a lot!
Seriously, great looking project!
I know nothing about these curing chambers.
1st Question, How often will the humidifier need water?
2nd Question, If having to fill said humidifier how much will opening the door every x days - x’s the amount of time it is open affect the ability to maintain an even cure? Must not be that noticeable of an issue.Denny O's-Smokey Bones
I'd rather be sit'in in a boat fish'in and thinking about God,
Than sit'n in church and thinking about fish'in! -
processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to Denny O on last edited by
Denny O said in And now we wait, Part 1:
John Belvedere You are truly raising the bar!
First: you have taken momma’s kitchen refer and haven’t even left her with a cheap styrofoam cooler!
Second: then you stuff it full of everything else when she could use it as a pantry!
You have a wife that you need to keep a hold of because I think you are putting her through a lot!Seriously, great looking project!
I know nothing about these curing chambers.
1st Question, How often will the humidifier need water?
2nd Question, If having to fill said humidifier how much will opening the door every x days - x’s the amount of time it is open affect the ability to maintain an even cure? Must not be that noticeable of an issue.I am sure John told her she could have her pick of any replacement refrigerator in the showroom she wanted.
The dehumidifer has a hose that drains into the humidifier, so he never has to add or drain water from either one.
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Denny O said in And now we wait, Part 1:
John Belvedere You are truly raising the bar!
First: you have taken momma’s kitchen refer and haven’t even left her with a cheap styrofoam cooler!
Second: then you stuff it full of everything else when she could use it as a pantry!
You have a wife that you need to keep a hold of because I think you are putting her through a lot!Seriously, great looking project!
I know nothing about these curing chambers.
1st Question, How often will the humidifier need water?
2nd Question, If having to fill said humidifier how much will opening the door every x days - x’s the amount of time it is open affect the ability to maintain an even cure? Must not be that noticeable of an issue.1st Question, How often will the humidifier need water?
The water in the humidifier has lasted about 4 days so far. As I’m still fine tuning everything I’m sure this will change.2nd Question, If having to fill said humidifier how much will opening the door every x days - x’s the amount of time it is open affect the ability to maintain an even cure? Must not be that noticeable of an issue.
I’ve been opening the door every 2 days for less then a minute for air exchange. The curing was complete prior to going into the chamber. The drying is now what takes place. Case hardening is what the concern is. If the outside drys to fast and hardens the inside will never dry. As long as I maintain a 70+80% humidity this shouldn’t be an issue. Some case hardening is expected but that can be resolve by splashing some wine on the finished product and vac sealing for a few months to equalize.First: you have taken momma’s kitchen refer and haven’t even left her with a cheap styrofoam cooler!
Believe me when we remolded our kitchen I gave her carte blanche. While it did cost me I figured when we remodel the living room next year it will be my turn. Instead of a styrofoam cooler this is what she now has to work with
[link text] https://www.bosch-home.com/us/productslist/refrigerators/fridge-freezers/freestanding-fridge-freezers-with-freezer-at-bottom/B36CT80SNS#/Tabs=section-technical-overview/Togglebox=accessories/Togglebox=manuals/Togglebox=accessoriesOthers/(link url) -
cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camoreplied to John Belvedere on last edited by
John Belvedere I think she’ll be happy with that fridge
. You did good -
Denny O Iowa Team Camo Weber Grills Canning Gardening Cast Iron Regular Contributors Power User Green Mountain Grill Sous Videreplied to John Belvedere on last edited by
John Belvedere That’s the way to keep momma happy!
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