So my day job is managing the warehouse for a charcuterie manufacturing facility. Due to shenanigans I recently came into about 27 lbs of already finished coppa. I decided to experiment with some secondary aromatics. I stripped the netting, and left the casing intact. I've added orange zest, fennel, black pepper, paprika, clove, mace, and star anise. Once it was all pounded into a powder I added enough red wine to make it a little sticky and massaged it onto the netting lines. Vac pack and back in the fridge. The other loglets are going to be part of some other secondary experiments. Let me know if you guys have any ideas! I also have access to an ultrasonic tank at home, so I'll be trying to see if there is anything to be had by some cold sonics.
by darthanis
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are you just trying to use up or continue the cure? your already more advanced then me im like grind it and make deviled ham lol. id maybe do your process but crust with more hot Italian sasage seasoning or ms.dash hot seasoning if to much salt already and make a extra hot capicola?
There’s no re-inventing the wheel with charcuterie. It’s always a long and slow process for best results.
So it’s already been dried before you add the seasoning ?
Why did you leave the casing on ?
I don’t see why it wouldn’t work tbh, my only fear would be a little bit of spoilage since you have rehydrated the outside mold on it. But apart that you are probably infusing flavor into it. If the added water isn’t enough to fuck up the flavor then it’s a smart plan.