First of the 2 coppa’s i made is done drying/curing. I used a dry aging bag in my fridge 🙂 There is case hardening. I just put it in a vacuum bag to equalize. Will the black ring go away? And how long should I equalize? 🙂 It’s my first time curing/drying, so still learning 😉 Thank you guys in advance for the help!
by Security13563
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How soft is in the middle?
So basically what happened is that the exterior part of the Coppo dried too quickly, so much that it became impermeable. This can happen mostly due to hanging the product (coppa, salame, etc) with the air hitting too hard on it, but it can happen in other scenarios as well. The solution, for the next time, is to cure it in a slower, more delicate way. With respect to this specific coppa, I would throw it. The problem is that – as you may see by the sit interior – the free water has been trapped into the product and it is feeding the natural meat bacteria. The inner part is basically a piece of pork that you left in the fridge, not a cured product. I wouldn’t advise you to true and “recover” it since you have no idea what’s going on in there.