thanks for the video. i am from hong kong and i can get everything but the beef casing. i cannot order this from america. is there an alternative? thanks.
Nice video, but I have some questions: Why the sugar? Is it an American receipe? Coppa does not need it, it will spoil the taste. Cure#1 is not allowed in Europe, so in Europe replace it with 25g NPZ and the rest seasalt.
I make it every year in winter and hang it out to dry. Seems to me you have a few unnecessary steps in this process but each to their own I guess. I only use salt and black pepper. The airtight sealed bag and refrigeration is not necessary.
Ever made coppa? All ingredients in the description or here: wurstcircle.com/recipes/coppa/
This is a great recipe with a great flavor profile. Nice alternative to the mainly spicy Coppa recipes out there.
Incredible
Great 👍🏻 Love your videos
Nice job. Where do you hang it to dry? My basement has laundry and musty odors negatively affected the results of coppa and salami that I have made.
thanks for the video. i am from hong kong and i can get everything but the beef casing. i cannot order this from america. is there an alternative? thanks.
Nice video, but I have some questions:
Why the sugar? Is it an American receipe? Coppa does not need it, it will spoil the taste.
Cure#1 is not allowed in Europe, so in Europe replace it with 25g NPZ and the rest seasalt.
My Coppa is losing weight very slowly.... lost 25% in 10 weeks? Is this normal?
I make it every year in winter and hang it out to dry. Seems to me you have a few unnecessary steps in this process but each to their own I guess. I only use salt and black pepper. The airtight sealed bag and refrigeration is not necessary.
Si je mange pas du porc avec quoi je pourrai le remplacer ?