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Ingredients
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Meat
Spices and Seasonings
Curing Agents
Casings
Method
Preparation of Meat
- 1
Trim the Meat
Begin by trimming the pork shoulder and pork fatback to remove excess sinew and any undesirable parts. Cut them into small chunks for easier grinding.
- 2
Grind the Meat
Using a meat grinder, grind the pork shoulder and pork fatback together through a coarse plate into a large mixing bowl. Make sure to chill the meat before grinding to maintain its texture.
Mixing Ingredients
- 3
Combine the Seasonings
In a separate bowl, mix together the salt, black pepper, garlic powder, coriander seeds, nutmeg, cayenne pepper, cure #2, and sugar until well combined.
- 4
Add Seasonings to Meat
Sprinkle the mixed seasonings over the ground meat and fat. Mix thoroughly with your hands until everything is evenly distributed.
Stuffing the Casings
- 5
Prepare the Casings
Soak the pork casings in water for at least 30 minutes before using. Rinse them well to remove any salt.
- 6
Stuff the Mixture
Using a sausage stuffer, carefully fill the casings with the seasoned meat mixture. Be sure to pack the meat tightly to avoid air pockets. Twist the sausages into 1/4 lb sections.
- 7
Tie the Ends
Tie off the ends of each sausage with kitchen twine to secure the filling inside.
Curing Process
- 8
Cure the Coppa
Hang the stuffed coppa in a cool, dry place (ideally around 55°F or 13°C with 70% humidity) for 2-3 weeks to cure. Ensure good air circulation.
