Cured meat "Coppa"

Tried my hand on making "coppa", an Italian method of cured whole piece of meat, instead of using minced meat as in making salami. 

Cured meat "Coppa"

 

Cured meat "Coppa"

I followed method in a book, which uses nitrates as preservatives. I skipped this ingredient and will hang the meat for 3 months for natural fermentation to take place to cure it, just like in the old days. 

1. Marinate long strips of pork shoulder or tenderloin, in 5% salt and 1% sugar mixture for 6 days, turn over everyday. 

Cured meat "Coppa"

2. Prepare a powder mixture of smoke piementon, chili, black pepper, all spice, coriander seed, juniper berry, garlic, brown sugar.

3. Dry the meat and rub the mixture on it for a few minutes. Push the meat into beef middle casing, poke air pockets formed.

4. Rest in room temperature for 12 hours, then hang outside under a roof with max temperature 15˚C and humidity 60-70% for at least 3 months.