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Very low and very slow - coppa time
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20stone
Posts: 1,961
We’ve been plowing through a mountain of prosciutto and normally serve it with other cured meats we’ve done. @20stonespice was looking for some coppa the other day, and only found a nubbin...and she was sad
Not having any pigs of our own (anymore), I sourced a collar from Salt & Time in Austin. While they are an excellent spot, to my aggravation, they call a collar a “pork butt”, though, to their credit, they source great pork.
The recipe is is a repeat of the nubbin, black pepper and toasted fennel, along w salt and curing salt.
It got trimmed, rubbed and bagged, and sat curing since 9/17, letting the salts soak in.
Today it got rinsed, dried, rerubbed (fennel and pepper, no salt) and stuffed into a bung.
Since I no longer have a curing chamber, off we went to the undisclosed location. Safety first!
All tucked in. Now we just wait another three or four months, and keep the bad mold at bay. It is hanging at 60F 70%RH. It should be good.
Not having any pigs of our own (anymore), I sourced a collar from Salt & Time in Austin. While they are an excellent spot, to my aggravation, they call a collar a “pork butt”, though, to their credit, they source great pork.
The recipe is is a repeat of the nubbin, black pepper and toasted fennel, along w salt and curing salt.
It got trimmed, rubbed and bagged, and sat curing since 9/17, letting the salts soak in.
Today it got rinsed, dried, rerubbed (fennel and pepper, no salt) and stuffed into a bung.
Since I no longer have a curing chamber, off we went to the undisclosed location. Safety first!
All tucked in. Now we just wait another three or four months, and keep the bad mold at bay. It is hanging at 60F 70%RH. It should be good.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Austin, TX
Comments
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Visalia, Ca @lkapigian
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Meat in bung is my favorite.
Too bad it won't be ready THIS weekend. *Cue sad face*...#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Too bad it won't be ready THIS weekend. *Cue sad face*...(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Didn’t anybody tell you too much cured meat causes bung cancer? Go figure the GI guy chimes in.
-
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Why do I always read the word "bung" in a Beavis voice?
Thanks for sharing.....these threads are why I always search warehouses for cured meat.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
GATraveller said:Why do I always read the word "bung" in a Beavis voice?
Thanks for sharing.....these threads are why I always search warehouses for cured meat.
glad to see the cured meat program is going strong. looks fantastic.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
lkapigian said:Mind sharing spice/cure amounts and process
1) Source a pork collar. A craft butcher shop or a local farmer that sells to restaurants may be your best shot. You want a fatty, huge one. Never frozen is best.
2) Trim off stuff you don’t want - Hard fat, flappy bits that will invite bad mold growth
3) Rub with a mix off
a) NaCl - 3.5% of meat weight
b) Cure 2 - 0.25% of meat weight
c) 1/4 cup of peppercorns and 1/4 cup of fennel seeds, toasted in a skillet and freshly ground
4) Vac seal
5) Toss in the fridge and squeeze it and turn it every few day. I leave it in there for 10 or so
6) Unbag and rinse off the salt rub, and dry
7)Rub with a fresh batch of pepper and fennel (NO MORE SALT)
8) Stuff in a cow bung and tie (YouTube is your friend here)
9) Poke all over with a sausage pricker (air pockets are NOT your friends)
10) Hang someplace until it loses 30% of its starting weight(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Visalia, Ca @lkapigian
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As @The Cen-Tex Smoker noted here (https://eggheadforum.com/discussion/1145985/barbacoa-chuckie-a-la-centex/p3), @caliking rolled through town this weekend, and it was a perfect time to put his intestinal expertise to work, and hang another Coppa in the Undisclosed Location.
Chillin’ in the fridge absorbing the salt and cure
Beef bung. Rinsed well. The casing keeps the surface of the meat from drying too quickly.
Stuffed.
Tied. (With a proud papa)
Hung. Note the one I did last week in the foreground, much drier already.
Bonus pic 1 - More prosciutto (lunch today). We finally got down to the bone
Bonus pic 2 - Avocado toast on freshly baked seed bread
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
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This was my happy place, a number of years ago (San Sebastian, Spain)
DFW - 1 LGBE & Happy to Adopt More... -
lkapigian said:
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:lkapigian said:
*Insofar as you can be a beggar when paying for the privilege to store “wine”(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
A very secure “chamber”...
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Grinning like a mule eating briars.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
caliking said:A very secure “chamber”...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:
This is a picture of a man with the right kind of priorities. Ham goes in the safe...20stone said:Sea2Ski said:lkapigian said:
*Insofar as you can be a beggar when paying for the privilege to store “wine”(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I am sure that is good as well. Obviously it is or your product would not be as good as it is, or something would have happened by now and nastiness would ensued. As we both know, there is more to it the just one temperature and one humidity setting that works.
I have to say the safe door, industrial shelving and other tidbits mentioned and pictured leaves me scratching my head why * I think * the legs are stored in literally a wine vault. Sure the conditions may be correct, but what happened if you want to slice some off for a midnight snack?
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:I have to say the safe door, industrial shelving and other tidbits mentioned and pictured leaves me scratching my head why * I think * the legs are stored in literally a wine vault.Sea2Ski said:Sure the conditions may be correct, but what happened if you want to slice some off for a midnight snack?(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX
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