Coppa Picante Cured Pork Recipe
Make Coppa Picante Cured Pork Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat
Spices and Flavorings
Curing and Aging Equipment
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and pork fatback into smaller pieces to fit into your meat grinder.
- 2
Mix the Curing Ingredients
In a large bowl, combine kosher salt, ground black pepper, crushed red pepper flakes, garlic powder, sugar, paprika, and cayenne pepper. Mix thoroughly to ensure spices are evenly distributed.
- 3
Add the Meat
Add the cut pieces of pork shoulder and pork fatback to the spice mixture. Pour in the white wine or sherry and mix well until all meat pieces are coated with the seasoning.
Grinding and Stuffing
- 4
Grind the Meat
Using a meat grinder, grind the mixture through a medium-hole plate into a large bowl. If you prefer a finer texture, you can grind it twice.
- 5
Prepare the Casings
Soak the hog casings in water for 30 minutes, then rinse them thoroughly inside and out to remove excess salt.
- 6
Stuff the Sausages
Using a sausage stuffer, fill the hog casings with the ground meat mixture. Be careful not to overstuff, as this can cause the casings to burst.
Curing
- 7
Tie Off the Sausages
Twist and tie off the ends of the stuffed casings to create individual sausages. Prick any air bubbles with a pin to prevent bursting during curing.
- 8
Cure the Sausages
Hang the sausages in a curing chamber or refrigerator at a temperature of 10-15°C (50-59°F) with 70-80% humidity for 3-4 weeks. Ensure good air circulation around the sausages.
Finishing
- 9
Check Readiness
After 3-4 weeks, check the sausages for firmness. They should feel dry to the touch and have lost about 30% of their weight.
- 10
Slice and Serve
Once cured, slice the Coppa Picante and serve it as part of a charcuterie board or enjoy it on its own.
