In today’s recipe we get to test out another project using our home ice chest. The device I’m using to make this happen is called the CELR-12 and it claims that you can successfully dry cure meats in your home ice chest! Well, I have a 45-quart Rtic cooler, and I think today we should put a capocollo in it!!

If you want more information on the CELR-12 Dry Curing Device for your home Ice Chest, you can check out their website here: https://tablesmith.us/
Be sure to use the discount code TGC50 for a discount off your order.

Here are a few things you might find useful when making this recipe

SavorYe (flavor enhancer)
#8 Netting
Collagen Sheets
Butchers Twine & Dispenser/Cutter
Iodophor Sanitizer
Kotai Knife
Italian Sausage Pricker
CELR-12 Use the discount code TGC50 for a discount off your order (this is for dry curing meats in your home ice chest)

If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.

2 Guys & A Cooler Amazon Storefront

I hope you enjoy this week’s video and recipe. If you give this a go be sure to let me know how you came out and if you have any questions, ask away in the comment section below.

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Experimental Coppa

A savory take with strong Umami notes

Prep Time2

Total Time47

How much do you want to make? 1000 grams

Ingredients

Metric – US Customary

1000 g coppa muscle
22.5 g kosher salt
2.5 g Insta Cure #2
7 g SavorYe
4 g black pepper
5 g granulated garlic
3 g onion powder
6 g toasted coriander seed crushed or ground
.5 g dried oregano
1.5 g caraway powder

Mold Culture

Mold 600 add 1/8 tsp of mold culture to 1/4 cup of water. Spray or brush onto your meat before placing it into the drying chamber

Instructions

weigh the raw meat and record the weight. Enter the weight of the meat into the box that reads "How much do you want to make" on this recipe from my website.
Mix together all of the spices.
Season the meat with 100% of the spice mix and place it in either a vacuum bag or a zip lock bag. Be sure to scrape up any spices that fell off the meat and add those to the bag as well.
Measure the thickest part of the meat. Head over to the website: salt brining calculator (genuineideas.com). Click on the "Brining Time" option, then enter your information. Once you receive your results be sure to add an additional 20% to it. This ensures it cures completely to the center.
After your pork coppa has finished curing, prepare your mold culture and let it sit at room temperature for 1 hour before using.
Wrap the coppa in a collagen sheet. The meat needs to be a little tacky in order for the wrap to adhere properly, so you can splash it with a little water or wine if it needs it. I would recommend having a double layer of collagen sheet around the pork coppa or you could use a naturally casing like a beef bung.
If you use a collagen sheet, use a netting to secure your meat.
Once the coppa is in its casing, weight the meat and record the weight. I like to target a 35% weight loss for a shelf stable product. If you prefer a firmer product, you can target a 40% loss or if you prefer a softer product, you can target a 30% weight loss.
Brush the coppa with your mold culture and prick it all over with a sausage pricker. Place the meat into your dry curing chamber.
The conditions in your chamber should be an average temperature of 55f (13c) and an average humidity of 80%. If you are using the CELR-12 your average humidity will be closer to 90%-93%
Once you hit your weight target you are done.

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